California Casserole


prep 0:30       total 1:30


12 to 16 servings



2 lbs. ground beef
1 chopped green pepper
3/4 cup chopped onion
1 can cream-style corn
1 can (8 oz.) tomato sauce
1 can (10-3/4 oz.) undiluted tomato soup
1 can (4 oz.) undrained mushrooms (or equivalent fresh)
1 can (10 oz.) undrained tomatoes/green chiles
1 can (2-1/4 oz.) sliced olives, drained
1 jar (4 oz.) chopped pimentos, drained
1-1/2 tsp. celery salt
1/2 tsp. chili powder
1/2 tsp. dry mustard
1/4 tsp. pepper
8 oz. egg noodles, cooked and drained
2 cups shredded cheddar cheese (plus some in reserve)


Cook beef, green pepper and onion. Drain off grease. Add and mix all ingredients except noodles. Then add noodles. Bake at 350°F for 50 minutes, then sprinkle cheese on top and bake for 10 more minutes.

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3 Recipe Reviews


Christi reviewed California Casserole on December 30, 2001

Very good! I might try rice in it next time instead of noodles. Good served with corn chips on the side!

Michele Gennings

Michele Gennings reviewed California Casserole on October 9, 2002

I liked this recipe but thought the corn was out of place. Maybe chili beans could be substituted.Also, the olives would be better just sprinkled on top instead of inside the casserole.


prncscinderella reviewed California Casserole on October 28, 2006

I've been eating this since I was little. Great for cold nights around the dinner table...there's very rarely leftovers!!