This casserole has become a favorite in our family and is great for pot-luck or casual gatherings.
California Casserole
Thanks to nowurcooking for sharing this casserole recipe.
California Casserole
This casserole is made of lean ground beef, canned vegetables, and features a cheesy bread topping.
Print Pin Rate Add to CollectionServings: 8
Calories: 576kcal
Ingredients
- 2 pounds lean ground beef
- 1/4 cup olive oil
- 1 cup finely diced onions
- 1 clove minced garlic
- 1/2 cup chopped green pepper
- 16 ounces diced tomato
- 16 ounces tomato sauce
- 15 ounces whole kernel corn
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 cup water
- 1/3 cup corn meal
- 1 cup black pitted California olives (sliced) Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread
- 1 1/2 cups milk
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup corn meal
- 1 cup grated Cheddar cheese
- 2 eggs slightly beaten
Instructions
- Heat olive oil in large skillet. Brown ground beef until no longer pink. Add onion, garlic, green pepper and stir until onion is golden. Add tomatoes, tomato sauce, corn, salt, chili powder, cumin and black pepper-simmer 15 minutes.
- Mix water, cornmeal, and add to meat mixture-cover and simmer 15 minutes. Add sliced olives. Pour mixture into 3-quart casserole. Top with Spoon Bread*(Directions below) and reserved whole black olives. refrigerate until 1 hour before serving time.
- Directions for Spoon Bread Topping: In a saucepan, heat milk, salt and butter over low heat. Slowly stir in cornmeal and cook, stirring constantly until thickened. Remove from heat and stir in cheese and slightly beaten eggs. Mix well and pour over meat mixture in casserole. Garnish top with reserved whole black olives. Bake at 350 degrees for 1 hour.
Nutrition
Calories: 576kcal | Carbohydrates: 30g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 323mg | Sodium: 1547mg | Potassium: 1036mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 19.2mg | Calcium: 242mg | Iron: 6.1mg
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jacqueline briscoe says
We liked this recipe. it reheats very well.