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California Casserole

This colorful casserole is named after the West Coast, but it always brings appreciative oohs and aahs when I serve it to fellow Texans. It's compatible with a variety of side dishes.—Hope LaShier, Amarillo, Texas.

12-16 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

2 pounds ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10 ounces) tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) whole mushrooms, drained
1 jar (4 ounces) chopped pimientos, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons celery salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon pepper
8 ounces wide egg noodles, cooked and drained
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the beef, green pepper and onion over medium
heat until meat is no longer pink and vegetables are tender; drain.
Stir in the next 11 ingredients. Add noodles.
Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at
350° for 50 minutes. Sprinkle with cheese; bake 10 minutes
longer or until the cheese is melted. Yield: 12-16 servings.

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California Casserole (continued)

Nutrition Facts: 1 serving (1 cup) equals 248 calories, 11 g fat (6 g saturated fat), 58 mg cholesterol, 658 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.