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California Casserole                                  Jan Peterson

2 lbs. ground beef                                      1 green pepper chopped

3/4 cup chopped onion                            1 - 16 oz. can cream style corn

1 - 8 oz. can tomato sauce                       1 can tomato soup

1 - 4 oz. can mushrooms undrained     1  can tomatoes with green chilis

1 can sliced ripe olives drained              1 jar chopped pimento drained

1 1/2 tsp. celery salt                                   1/2 tsp. chili powder

1/2 tsp dry mustard                                    1/4 tsp. pepper

8 oz. egg noodles cooked & drained    2 cups shredded cheddar cheese


Cook ground beef with green pepper and onion until the meat is browned and the vegetables are tender; drain.  Add next 11 ingredients; mix thoroughly.  Add noodles; mix well.  Pour into a Dutch oven or large baking dish.  Cover and bake at 350 for 50 minutes.  Sprinkle with cheese; return to the oven for 10 minutes or until the cheese melts.  Yield - 12 to 16 servings.