California Casserole
Instructions:
- 2 lbs. ground beef
- 1 medium green pepper, chopped
- 3/4 cup chopped onion
- 1 can (16 1/2 oz.) cream style corn
- 1 can (8 oz.) tomato sauce
- 1 can (10 3/4 oz.) condensed tomato soup undiluted
- 1 can (4 oz.) mushrooms, undrained
- 1 can (10 oz.) tomatoes, undrained with green chilies
- 1 can (2 1/4 oz.) sliced ripe olives, drained
- 1 jar (4 oz.) chopped pimento, drained
- 1−1/2 teaspoons celery salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 8 ounces wide egg noodles, cooked as directed and drained
- 2 cups (oz.) shredded sharp cheddar cheese
- In large skillet, cook ground beef with green pepper and onion until meat is browned and the vegetables are tender, drain.
- Add next 11 ingredients, mix thoroughly.
- Add noodles, mix well.
- Pour into large baking dish.
- Cover and bake at 350F for 50 minutes.
- Sprinkle with cheese, return to oven for 10 minutes or until cheese melts.