California Casserole

• 2 lb. ground beef
• 1 medium green pepper, chopped
• 3/4 c. chopped onion
• 1 (16 1/2 oz.) can cream-style corn
• 1 (8 oz.) can tomato sauce
• 1 (10 3/4 oz.) can condensed tomato soup (undiluted)
• 1 (4 oz.) can mushrooms (undrained)
• 1 (10 oz.) can tomatoes with green chilies (undrained)
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 (4 oz.) jar chopped pimiento, drained
• 1 1/2 tsp. celery salt
• 1/2 tsp. chili powder
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 8 oz. wide egg noodles, cooked and drained
• 2 c. shredded Cheddar

1. In a large skillet, cook ground beef with green pepper and onion until the meat is browned and the vegetables are tender; drain.
2. Add the next 11 ingredients; mix thoroughly.
3. Add noodles, mix well.
4. Pour into a Dutch oven or large baking dish.
5. Cover; bake at 350u0b0 for 50 minutes.
6. Sprinkle with cheese.
7. Return to the oven for 10 minutes, or until the cheese melts.
8. Yields 12 to 16 servings.

ground beef, green pepper, onion, creamstyle, tomato sauce, tomato soup, mushrooms, tomatoes, olives, pimiento, celery salt, chili powder, dry mustard, pepper, egg noodles, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586816 (may not work)