California Casserole

• 2 pounds ground 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 shredded cheddar cheese

1. Preheat oven to 350u0b0. In a large skillet, cook 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 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

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

Taken from www.tasteofhome.com/recipes/california-casserole/ (may not work)