My recipes

California Casserole

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.



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