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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This colorful casserole is named after the West Coast, but it always brings appreciative oohs and aahs when I serve it to fellow Texans. It's compatible with a variety of side dishes.Hope LaShier, Amarillo, Texas. Ingredients:
2 pounds ground turkey or beef |
1 medium green pepper, chopped |
3/4 cup chopped onion |
1 can (14-3/4 ounces) cream-style corn |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (10 ounces) tomatoes with green chilies, undrained |
1 can (8 ounces) tomato sauce |
1 jar (4-1/2 ounces) whole mushrooms, drained |
1 jar (4 ounces) chopped pimientos, drained |
1 can (2-1/4 ounces) sliced ripe 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:
1. 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.
2. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until the cheese is melted. Yield: 12-16 servings.
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