Casserole for a Crowd Recipe

5 12 12
Casserole for a Crowd Recipe
Casserole for a Crowd Recipe photo by Taste of Home
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Casserole for a Crowd Recipe

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5 12 12
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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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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. Yield: 12-14 servings.
Originally published as Casserole for a Crowd in Taste of Home Ground Beef Cookbook 1999, p254

Nutritional Facts

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

  • 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.
Originally published as Casserole for a Crowd in Taste of Home Ground Beef Cookbook 1999, p254

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Reviews forCasserole for a Crowd

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smagal User ID: 5715837 82834
Reviewed May. 8, 2014

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

MY REVIEW
joy cooking User ID: 5576389 83258
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."

MY REVIEW
[email protected] User ID: 492894 34261
Reviewed Mar. 21, 2013

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

MY REVIEW
jwatsv User ID: 1212804 83257
Reviewed Jan. 27, 2013

"Very easy and delicious."

MY REVIEW
ddiane1 User ID: 4671856 69897
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"

MY REVIEW
Cahira User ID: 1835249 82833
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!"

MY REVIEW
brkornhaus User ID: 118422 74780
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!"

MY REVIEW
brkornhaus User ID: 118422 69896
Reviewed Feb. 2, 2011

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

MY REVIEW
CakeOne User ID: 4595677 29357
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."

MY REVIEW
ajkan User ID: 5338812 82832
Reviewed Oct. 11, 2010

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

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