CALIFORNIA CASSEROLE
We may be from Texas but we sure enjoy eating this colorful casserole named after a West Coast state. It’s compatible with a variety of side dishes.
—HOPE LASHIER AMARILLO, TX
PREP: 20 MIN. • BAKE: 1 HOUR • MAKES: 12-16 SERVINGS
8 ounces wide egg noodles
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
2 cups (8 ounces) shredded cheddar cheese
1. Cook the noodles according to package directions.
2. Meanwhile, 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 corn, soup, tomatoes, tomato sauce, mushrooms, pimientos, olives and seasonings. Drain noodles and add to skillet.
3. 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.