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Mexicali Casserole Recipe

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This recipe for Mexicali Casserole, by , is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Nordgren

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1/2 cup chopped onion
3 cups egg noodles, cooked and drained
1 can petite diced tomatoes
1 can tomato paste
1-1 1/2 cups shredded cheddar cheese
1/2 cup slliced olives.
1 tsp. salt
Dash of pepper
1-2 T. basil

Directions:
Directions:
Cook meat in medium pot and drain fat. Add onion and cook until tender. Stir in noodles, tomatoes, tomato paste, 1 cup cheese, olives and seasonings. Turn into casserole dish and top with more cheese. Bake at 350 for 45 minutes or you may microwave it for about 6 minutes.

Personal Notes:
Personal Notes:
I just grab a handful of olives from the can and crumble them into the pot-no need to slice them all. All ingredients can be adjusted according to taste. I also like to use the tomatoes with chilies.

 

 

 

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