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Casserole for a Crowd Recipe

Casserole for a Crowd Recipe photo by Taste of Home

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All five of our children and six grandchildren expect me to serve this casserole when they visit. It makes just the right amount for our growing family.—Fran Huettner, Beaver Dam, Wisconsin

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Casserole for a Crowd Recipe

Prep: 25 min. Bake: 30 min.

Yield: 12-14 Servings

25 30 55

Ingredients

2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving equals 356 calories, 18 g fat (10 g saturated fat), 85 mg cholesterol, 985 mg sodium, 24 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Casserole for a Crowd in Taste of Home Ground Beef Cookbook , p254

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Reviews for Casserole for a Crowd

Casserole for a Crowd

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Reviewed on Mar. 21, 2013 by adowd414@yahoo.com

Took it to a dinner meeting, everyone really enjoyed it. I will be making it a lot more often.

Reviewed on Jan. 27, 2013 by jwatsv

Very easy and delicious.

Reviewed on Jan. 22, 2013 by ddiane1

this was delicious. Just finished eating and doing the dishes. I did a lettuce salad and garlic bread. It would not serve 12 the way we ate! 3 yr old grandson loved it. Diane McGill

Reviewed on Jul. 07, 2012 by Cahira

Made it exact to recipe except I used frozen peas and corn, got great reviews. Will definitely make again, good comfort food recipe!

Reviewed on Feb. 02, 2011 by brkornhaus

I forgot to mention that since I don't have a roasting pan, I used two 2-qt. casserole dishes. They were full, but not too full, and I froze one for later. Convenient!

Reviewed on Feb. 02, 2011 by brkornhaus

Simple and tasty, but next time I'll use frozen vegetables rather than canned - just my personal preference.

Reviewed on Jan. 12, 2011 by CakeOne

I replaced the cream of celery soup with cream of chicken and the mushrooms with Italian diced tomatoes, awesome recipe will definately make again.

Reviewed on Oct. 11, 2010 by ajkan

Feeds lots of people. Didnt change the recipe at all and everyone liked it. Will use again!!

Reviewed on Oct. 05, 2010 by S Weijang

Made for youth group at the church this weekend. It was a sold-out. I will definitely make more next time.

Reviewed on Apr. 12, 2010 by mariathunder1

This turned out to be one of my Dad's favorites.I make without the peas.