|2 poundsground beef|
|1 mediumgreen pepper; chopped|
|3/4 cuponion; chopped|
|1 can (14-3/4 oz.)cream-style corn|
|1 can (10-3/4 oz.)condense tomato soup; undiluted|
|1 can (10 oz.)tomatoes with green chilies; undrained|
|1 can (8 oz.)tomato sauce|
|1 jar (4-1/2 oz.)whole mushrooms; drained|
|1 jar (4 oz.)chopped pimientos; drained|
|1 can (2-1/4 oz.)sliced riped olives; drained|
|1-1/2 tspcelery salt|
|1/2 tspground mustard|
|1/2 tspchili powder|
|8 ounceswide noodles; cooked and drained|
|2 cups (8 oz.)shredded cheddar cheese|
california casserole Preparation
In a large skillet, cook the 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 13-in. x 9-in. baking dish. Cover and baked at 350 degrees for 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Yield: 12-16 servings
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