On Sunday, I made Johnny Marzetti for my family, and I thought I’d take pictures and share the recipe with you guys! Before I post it, I’ll just make this one small disclaimer: this is the way we’ve always made Johnny Marzetti in my family. I didn’t even realize that other people even made this dish, much less made it with tomato sauce until I was in college!

Johnny Marzetti

1 lb. ground hamburger
1 can cream of mushroom soup
1 can of water
1 lb. Velveeta
12 oz. Egg Noodles

First you are going to cook your egg noodles according to the package directions. While you are waiting for them to cook, brown your hamburger. Drain your hamburger, and return it to the pan. You are going to combine the cooked hamburger with the can of cream of mushroom soup, and the can of water.
When your noodles are cooked, and drained, layer them in the bottom of a 13×9 pan.
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On top of this, you’re going to add your ground beef, soup and water mixture.

Finally, add the one pound of Velveeta that has been cubed.

Give everything a good stir, and then put it in the oven. You’re going to bake it in the oven at 350 degrees “until done.” This is usually about 20 minutes… you’re basically just waiting for the cheese to melt, and the sauce to thicken up a bit.

This is after I got it out of the oven, and gave it a bit of a stir.

If you don’t want to wait an extra 20-30 minutes for your Johnny Marzetti to bake, you can combine all of the ingredients and cook it on the stove top. This is what I usually do, and actually, this is the first time I ever actually baked my Johnny Marzetti. We always serve this dish with corn, and sometimes we sprinkle some parmesan cheese on top to add some extra flavor.