Indian Summer Casserole

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    This recipe will make 2 (9x7 inch casserole dishes). One can be frozen and thawed for later use.


  1. 1 (12 oz) pkg extra-wide noodles
  2. 1.5 lb lean ground beef or turkey
  3. 1 medium green bell pepper, coarsley chopped
  4. 1 medium red bell pepper, coarsley chopped
  5. 2 medium onions, chopped
  6. 1 (10 oz) pkg frozen whole kernel corn
  7. 2 (10 3/4 oz) cans condensed golden mushroom soup
  8. 1 (8 oz) pkg fresh mushrooms, chopped
  9. 4 oz cream cheese, cut up
  10. 2/3 c milk
  11. 2 T Worcestershire sauce
  12. salt
  13. pepper


  1. Preheat oven to 350°F.
  2. Cook noodles according to package directions, drain and rinse.
  3. Cook ground beef or turkey in a 4 quart Dutch oven until brown. Drain well.
  4. Add green pepper, red pepper, and onion. Cook and stir for 2 minutes..
  5. Add corn, soup, mushrooms, cream cheese, milk and Worcestershire sauce. Heat and stir until cheese melts.
  6. Gently stir in noodles.
  7. Divide and spread into 2 9x7 inch ungreased casserole dishes.
  8. Bake, covered, in a 350°Foven for 20 to 25 minutes.

Picture of Recipe

Indian Summer Casserole - Picture of Recipe
Course: Entree
Type of Food: Casserole
Key Ingredient: Beef,Turkey,Mushrooms,Bell Peppers,Corn,Cream Cheese
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Fall

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