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Casserole for a Crowd

Casserole for a Crowd
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
12-14 ServingsPrep: 25 min. Bake: 30 min.

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.
© Taste of Home 2013

2 of 2

Casserole for a Crowd (continued)

Directions (continued)

  • Yield: 12-14 servings.
Nutrition 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.
© Taste of Home 2013