Cali Casserole

This is a somewhat spicy dish that is incredibly yummy.  If you aren't crazy about bell pepper, either reduce the quantity or remove it altogether!

Cali Casserole

(Printable Recipe)

Ingredients:

2 pounds ground beef

1 medium bell pepper, chopped (can be omitted)

3/4 cup chopped onion

1 can (14 3/4 ounce) cream-style corn

1 can (10 3/4 ounce) condensed tomato soup, undiluted (healthy request okay!)

1 can (10 ounces) tomatoes with green chilies, undrained

1 can (8 ounces) tomato sauce

1 can (4 ounces) mushrooms (whole or sliced)

1 jar (4 ounces) chopped pimientos, drained

1 can (2 1/4 ounces) sliced black olives, drained

1 1/2 teaspoons celery salt

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/4 teaspoon pepper

8 ounces wide egg noodles, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

Directions:

Preheat oven to 350.

1. In a large skillet, cook beef, green pepper, and onion over medium heat until meat is no longer pink and vegetables are tender; drain.

2. Add the next 11 ingredients; mix thoroughly.

3. Add the noodles; mix well.

4. Pour into a Dutch oven or large baking dish.

5. Cover and bake at 350 for 50 minutes.

6. Sprinkle with cheese.

7. Bake, uncovered, 10 minutes longer or until the cheese is melted.

Enjoy!