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Casserole for a Crowd Recipe

Casserole for a Crowd Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:12-14 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts

1 each: 356 calories, 18g fat (10g saturated fat), 85mg cholesterol, 985mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 24g protein

Reviews for Casserole for a Crowd

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Reviewed May. 8, 2014

"It was fine, but probably wouldn't make it again."

Reviewed Mar. 21, 2014

"YUM! Left out egg noodles and peas. Added a little velveeta. Put tater tots on top. Baked at 450 for 30 minutes. Everyone loved it."

Reviewed Mar. 21, 2013

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

Reviewed Jan. 27, 2013

"Very easy and delicious."

Reviewed Jan. 22, 2013

"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 Jul. 7, 2012

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

Reviewed Feb. 2, 2011

"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 Feb. 2, 2011

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

Reviewed Jan. 12, 2011

"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 Oct. 11, 2010

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

Reviewed Oct. 5, 2010

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

Reviewed Apr. 12, 2010

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

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