Mexicali Casserole
From oldinjun 12 years agoIngredients
- Mexicali Casserole shopping list
- Serves 6-8 shopping list
- Ingredients shopping list
- 1 lb ground beef shopping list
- 3/4 cup diced green pepper shopping list
- 3/4 cup diced onion shopping list
- 1-tablespoon butter shopping list
- 1 ½ teaspoons salt shopping list
- 1 can (17 oz) cream style corn shopping list
- 1/2 cup chopped ripe olives (or 4.25 oz can) shopping list
- 2 cans (8 oz each) tomato sauce shopping list
- 1 can (4 oz) sliced mushrooms drained shopping list
- 1 cup shredded cheddar cheese (or 4 cheeses Mex. Blend) shopping list
- 2-teaspoon chili powder shopping list
- 1-teaspoon cumin powder shopping list
- 1-tablespoon salt shopping list
- 3 quarts boiling water shopping list
- 8 ounces (5 cups) egg noodles shopping list
How to make it
- In a large skillet, brown the beef, green pepper, and onion in butter.
- Stir in 1 ½ teaspoons salt, corn, olives, tomato sauce, mushrooms, cheese, and chili powder.
- Meanwhile, add 1-tablespoon salt to rapidly boiling water. Gradually add noodles so that the water continues to boil. Cook uncovered, stirring occasionally, for 5 minutes. Drain in a colander.
- Combine noodles and beef mixture; pour into a 2 ½-quart casserole dish. Cover and bake at 350 degrees F. for 45 minutes.
- Serve with cornbread.
- Note: this can be made a day ahead, and then reheated.
- Note: 1 (4.25 oz) can of chilies can be added for heat.
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