Recipe for West Of The Pecos Casserole from the Southwestern section.
West of the Pecos Casserole1/2 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 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. Add soup, corn and tomatoes; simmer 30 minutes. Add cooked noodles. Pour into large casserole and let cool. Bake 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.
We hope you enjoy your freshly made West Of The Pecos Casserole. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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