California Casserole Recipe

4.5 5 7
California Casserole Recipe
California Casserole Recipe photo by Taste of Home
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California Casserole Recipe

Read Reviews
4.5 5 7
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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

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.
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. Yield: 12-16 servings.
Originally published as California Casserole in Reminisce July/August 1993, p45

Nutritional Facts

1 cup: 248 calories, 11g fat (6g saturated fat), 58mg cholesterol, 658mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 17g protein.

  • 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
  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.
  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. Yield: 12-16 servings.
Originally published as California Casserole in Reminisce July/August 1993, p45

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Reviews forCalifornia Casserole

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jstowellsupermom User ID: 7101358 42405
Reviewed Apr. 10, 2014

"My family loved this! Reminded my husband of a casserole his Mom use to make, so he really enjoyed it!"

MY REVIEW
Gpopsgirl2 User ID: 6387378 16971
Reviewed May. 19, 2012

"My grandmother has made this recipe for several years and we love it! It's always a hit with company too!"

MY REVIEW
nancymcf User ID: 5846378 17360
Reviewed Jan. 4, 2012

"I made just a minor change by using shredded mozzerella rather than the cheddar. I also used fresh mushrooms and cooked them with the hamburger green pepper, onion mixture.My family thought it a hit and would like it again."

MY REVIEW
cobysmom User ID: 3634107 15356
Reviewed Jun. 21, 2011

"this recipe was okay i will make again but its not one the family gets excited about"

MY REVIEW
HeatherD35 User ID: 4970660 41066
Reviewed Jun. 16, 2011

"My family and I didn't care for this casserole. We ate it, but I won't make it again."

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