"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

pinch tips: How to Use a Meat Thermometer





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

Directions Step-By-Step

Gather all ingredients before starting recipe.

Preheat oven to 350 degrees.
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.
Spoon into a 4 quart casserole.
In medium saucepan, heat soup and remaining ingredients, except cheese, until bubbly, stirring occasionally.
Stir in 3 cups cheese and heat (reserve 1 cup for top) stirring with wire whisk until cheese is melted.
Pour over meat-vegetable mixture and stir until well-mixed. (May be prepared in advance to this point and frozen.)
Cover with foil and bake about 40 minutes, or until bubbly.
Remove foil and sprinkle with remaining cheese.

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

About this Recipe

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