Faux Italian pasta dish, "noodle duke's" maybe?

[nataleehee]

My mom's drunk friend was describing it to me, but I couldn't find the recipe anywhere. She said she got it decades ago.

I know it includes noodles (the ones like elbow mac, but more corkscrew), italian sausage, ground beef, tomato soup, and possible cheddar soup? She said cheddar but I don't know if she was talking about the soup or actual cheese. There was actual cheese involved as well but she didn't go into details. Help please?

[duonyte]

This has the ingredients you mentioned if you use rotini (corkscrew) pasta instead of the penne, Ground Beef Goulash

[1Steve]

http://allrecipes.com/recipe/johnny-marzetti-casserole/

There are some Johnny Marzetti recipes here on Food.com also, but none matched your ingredients as well as the link above, during my search

[nataleehee]

Thanks you guys. I'm pretty sure it's the second one, but I'll have to try it out. To the first one, calling it a goulash is a bit odd, considering that's it's not italian. But that's just my opinion.

[Zeldaz]

In many parts of the country that sort of dish is commonly referred to as goulash, or, even more strangely, American chop suey.

[Dee514]

nataleehee wrote:
Thanks you guys. I'm pretty sure it's the second one, but I'll have to try it out. To the first one, calling it a goulash is a bit odd, considering that's it's not italian. But that's just my opinion.

Calling anything "Faux" Italian is a bit odd (its either Italian or Italian-American or it isn't either). But thats just my (Italian) opinion.

Since "tomato soup" (Campbell's tomato soup) and "cheddar soup or cheese" are not Italian ingredients; casserole or goulash would be a better name and much closer to the dish you described than "Faux Italian":

[Amberngriffinco]

Noodles Marmaduke



1/4 cup butter
1/2 cup sliced onion
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
1 pound ground beef
1/2 cup Burgundy wine
3 tablespoons lemon juice
1 (10.5 ounce) can condensed beef consomme
1/2 teaspoon salt
1/4 teaspoong round black pepper
2 cups medium egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley for garnish



Melt the butter in a large skillet over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the ground beef, and cook until no longer pink. Drain excess grease.
Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavor the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minute

.
Mix the uncooked noodles into the skillet. Cover, and simmer for 10 minutes, or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.




Lou Anne's Noodles Marmaduke



1/4 cup butter or 1/4 cup margarine
1/4 cup thinly sliced onion
1 garlic clove, minced
1 (4 ounce) can mushrooms, drained
1 lb ground chuck (I use ground sirloin)
3 tablespoons Burgundy wine
3 tablespoons lemon juice
1 (10 3/4 ounce) can beef consomme (no water)
pepper, to taste
4 ounces uncooked narrow egg noodles
1 cup good quality sour cream (not low-fat)
chopped fresh parsley, to garnish


Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes).

Add ground chuck- break up and cook until no longer pink (another 5 minutes).

Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor.

Simmer uncovered for 15 minutes. Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes). When ready to serve, mix in sour cream. Garnish with fresh chopped parsley.


These are old recipes, been around a long time.