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"more please!" casserole

(2 ratings)
AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

I moved to Cocoa, FL a couple years after high-school. About once a year the Brevard Sentinel Newspaper had a fairly large insert of recipes from the readers. I still have two of those inserts (the middle 60s). This recipe is one I copied “way back then” and have used over the years. Since it's just me (and my kitty cat)now, I usually just make it for covered dishe events(as I did yesterday evening). It is great for a large family or crowd. I usually serve with biscuits. There are different versions of it. When I make this, everyone enjoys it and after one helping states, "More" Please

(2 ratings)
yield 8 -10
cook time 45 Min

Ingredients For "more please!" casserole

  • 1 lb
    ground beef (you can use ground turkey)
  • 1 c
    chopped onions
  • 1 pkg
    (8 oz.) egg noodles, cooked (i use no yolks)
  • 1 pkg
    (10 oz.) frozen peas, thawed
  • 1 can
    (12 oz.) whole-kernel corn, drained (i use frozen)
  • 1 can
    (8 oz.) mushroom pieces, drained
  • 1 can
    (8-1/4 oz.) water chestnuts, drained & diced
  • 1 can
    (10-3/4 oz.) condensed cream of celery soup, undiluted
  • 1-1/2 c
    milk
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    worcestershire sauce
  • 2 tsp
    salt
  • 1 tsp
    garlic powder
  • 1 lb
    (4 cups) sharp cheddar cheese, shredded

How To Make "more please!" casserole

  • 1
    Gather all ingredients before starting recipe. Preheat oven to 350 degrees.
  • 2
    In large skillet, over medium heat, cook ground beef and onions until meat is browned and onions are tender. Spoon off drippings; discard. Add next 5 ingredients and toss well. Set aside.
  • 3
    Spoon into a 4 quart casserole.
  • 4
    In medium saucepan, heat soup and remaining ingredients, except cheese, until bubbly, stirring occasionally.
  • 5
    Stir in 3 cups cheese and heat (reserve 1 cup for top) stirring with wire whisk until cheese is melted.
  • 6
    Pour over meat-vegetable mixture and stir until well-mixed. (May be prepared in advance to this point and frozen.)
  • 7
    Cover with foil and bake about 40 minutes, or until bubbly.
  • 8
    Remove foil and sprinkle with remaining cheese. Continue cooking 5 more minutes or until cheese melts. Makes 8 -10 servings.
  • 9
    TO FREEZE: Stir in all cheese; spoon into two 12x8 inch freezer-to-oven dishes. Cover with foil and freeze up to 1 month. To serve, place frozen in 350 degree oven and bake, covered for 1-1/2 hours until hot and bubbly.
  • 10
    NOTE: Because I have made this many times over the years, I have made a few changes (for the better) and learned some short cuts, which I added in the recipe. Also, instead of making the whole recipe (if you don't have many people to feed) you can half the recipe to make a smaller amount -or as I stated above, make the whole recipe and freeze half of it. To make it faster to prepare, instead of making it right before I get ready to cook it, I cook the meat and onions (with the chili powder, garlic and salt added at that point); discard any drippings and refrigerate over-night or a day or two before I am going to complete and bake the casserole.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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