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California Casserole

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.
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    16 servings

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 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.
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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