Taste of Home
California Casserole
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 16 servings.
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.
Ingredients
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2 pounds ground beef
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1 medium green pepper, chopped
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3/4 cup chopped onion
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1 can (14-3/4 ounces) cream-style corn
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 can (10 ounces) tomatoes with green chiles, undrained
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1 can (8 ounces) tomato sauce
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1 jar (4-1/2 ounces) whole mushrooms, drained
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1 jar (4 ounces) chopped pimientos, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1-1/2 teaspoons celery salt
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1/2 teaspoon ground mustard
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1/2 teaspoon chili powder
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1/4 teaspoon pepper
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8 ounces wide egg noodles, cooked and drained
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2 cups shredded cheddar cheese
Directions
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1.
Preheat oven to 350°. In a large skillet, cook 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.
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2.
Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 248 calories, 11g fat (6g saturated fat), 58mg cholesterol, 658mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 17g protein.
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