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5 from 1 vote

California Casserole

This casserole is made of lean ground beef, canned vegetables, and features a cheesy bread topping.
Course Main Course
Cuisine American
Keyword Casserole Recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 576kcal
Author Stephanie Manley

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: 26.8% | Vitamin C: 23.3% | Calcium: 24.2% | Iron: 34.1%
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