Casserole Vermicelli

Kids inhale this stuff! If serving teenagers, make two.

Yield: 8 servings ( Serving Size: 1/8 of casserole )
Community Recipe from


  • 1 1/2 pound(s) ground beef
  • 1 green pepper chopped
  • 1 large onion chopped
  • 2 clove(s) garlic minced
  • 1/2 cup(s) celery chopped
  • 1 can(s) cream of mushroom soup undiluted
  • 3/4 cup(s) water
  • 1 can(s) 14 oz, petite diced tomatoes undrained
  • 2 tablespoon(s) chili powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1 package(s) 8 oz. vermicelli broken in fourths
  • 2 ounce(s) sharp cheddar cheese cut in 1/2-inch cubes
  • 1 jar(s) 5 oz.pimento-stuffed olives coarsely chopped
  • 3/4 cup(s) sharp cheddar cheeese grated


  1. Combine the first 5 ingredients (through the celery) in a large Dutch oven. Cook until the meat crumbles; drain well and return to the pan. Stir in the soup and the next 5 ingredient. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Cook the vermicelli according to the package directions. Stir the vermicelli, cheese cubes, and olives into the meat sauce and spoon into a 13 by 9 baking dish. Cover and bake at 325 degrees for 20 minutes. Sprinkle with the shredded cheese and bake, uncovered, for 10 minutes more.
December 2013

This recipe is a personal recipe added by morgan60 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Casserole Vermicelli Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy