"More Please!" Casserole

Pat Morris


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

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★★★★★ 2 votes
45 Min


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(s)
(12 oz.) whole-kernel corn, drained (i use frozen)
1 can(s)
(8 oz.) mushroom pieces, drained
1 can(s)
(8-1/4 oz.) water chestnuts, drained & diced
1 can(s)
(10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 c
1 Tbsp
chili powder
1 Tbsp
worcestershire sauce
2 tsp
1 tsp
garlic powder
1 lb
(4 cups) sharp cheddar cheese, shredded


Step 1 Direction Photo

1Gather all ingredients before starting recipe.

Preheat oven to 350 degrees.

Step 2 Direction Photo

2In 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.

3Spoon into a 4 quart casserole.

Step 4 Direction Photo

4In medium saucepan, heat soup and remaining ingredients, except cheese, until bubbly, stirring occasionally.

Step 5 Direction Photo

5Stir in 3 cups cheese and heat (reserve 1 cup for top) stirring with wire whisk until cheese is melted.

Step 6 Direction Photo

6Pour over meat-vegetable mixture and stir until well-mixed. (May be prepared in advance to this point and frozen.)

Step 7 Direction Photo

7Cover with foil and bake about 40 minutes, or until bubbly.

Step 8 Direction Photo

8Remove foil and sprinkle with remaining cheese.

Continue cooking 5 more minutes or until cheese melts. Makes 8 -10 servings.

9TO 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.

10NOTE: 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.

About this Recipe

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy
Hashtags: #easy, #Yummy