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.