Casserole For A Crowd

• 2 pounds ground beef
• 1 large onion, chopped
• 8 ounces wide egg noodles, cooked and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15-1/4 ounces) peas, drained
• 1 can (8 ounces) mushroom stems and pieces, drained
• 4 cups shredded cheddar cheese, divided
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/4 cups whole milk
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
2. In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
3. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

ground beef, onion, egg noodles, whole kernel corn, peas, mushroom stems, cheddar cheese, condensed cream, milk, chili powder, worcestershire sauce, salt, pepper, garlic

Taken from www.tasteofhome.com/recipes/casserole-for-a-crowd/ (may not work)