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West of the Pecos Casserole



  • 1/2 cup (1 stick) butter
  • 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 (6 ounce) can sliced mushrooms
  • 2 teaspoons chili powder (or more)
  • 1/4 cup Worcestershire sauce
  • Salt and pepper, to taste
  • 1 can tomato soup
  • 1 (1 pound) can cream-style corn
  • 1 (1 pound) can tomatoes and green chiles
  • 1 (12 ounce) package noodles, cooked and drained very well


  1. Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown.
  2. Add soup, corn and tomatoes; simmer 30 minutes.
  3. Add cooked noodles. Pour into large casserole and let cool.
  4. Bake for 1 hour at 325 degrees F.

Serves 12.

A topping of grated Monterey Jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.


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