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The kind of dish that disappears fast at the dinner table—noodles, savory ground beef, and sweet green peppers come together with onions, tomatoes, and just a touch of sweetness in the sauce topped with a blanket of melted cheddar.
Calico casserole has been around in my family for as long as I can remember. It came from my gramma’s side, back when it was called “Karo Winter Carnival Casserole” — named for the corn syrup in the sauce. At some point, someone decided that name was a mouthful, and “Calico Casserole” stuck instead.
It’s nothing fancy—just noodles, beef, green peppers, onions, and tomatoes tied together with a slightly sweet sauce and finished with melted cheddar—but that’s exactly what makes it so good. My gramma made it often, and it’s still the dish that shows up at family dinners or whenever we need something hearty that won’t last long on the table. The flavors are familiar, the ingredients are simple, and it’s the kind of recipe you never have to overthink—which is probably why it’s been passed down for so many years.
What You’ll Need to Make Calico Casserole
| Ground Beef – A classic base for this casserole. Use 80/20 for a balance of rich flavor and just enough fat to keep things juicy without making the dish greasy. |
| Green Bell Peppers – Mild and slightly sweet, these add crunch, color, and a fresh note that balances the richness of the beef and cheese. |
| Yellow Onion – It softens and sweetens as it cooks, blending seamlessly into the sauce while adding depth. |
| Canned Diced Tomatoes – Juicy and bright, these give the casserole its tang and a bit of texture. Use fire-roasted for extra depth if you want to change it up. |
| Tomato Sauce – Smooth and rich, it pulls the sauce together and keeps the noodles from drying out during baking |
| Karo Dark Corn Syrup – The secret ingredient. Just a splash gives the sauce its signature subtle sweetness and glossy finish. |
| Macaroni Pasta – The sturdy shape holds onto the sauce and cheese. Gluten-free macaroni works perfectly here if needed. |
| Chili Powder – A gentle warmth that rounds out the flavors without making the dish spicy. |
| Bay Leaf – Adds a subtle, savory background note as the sauce simmers — just remember to remove it before serving. |
| Cheddar Cheese (not pictured, oops) – Melts into a golden, bubbly topping that brings the whole dish together. Sharp cheddar gives the most flavor, but mild works well if you prefer it creamier. |
| Salt & Fresh Cracked Black Pepper – Season to taste. The salt brings out all the flavors, while the pepper adds a little bite. |
Calico Casserole
Ingredients
- 2 tablespoons avocado or neutral oil
- 2 green bell peppers
- ½ onion, chopped
- 8 ounces macaroni noodles
- 1 pound ground beef, 80/20
- ¼ cup tomato sauce
- 12 ounces diced canned tomatoes with juice
- ½ cup dark Karo syrup
- 1 teaspoon chili powder
- 1 cup cheddar cheese
- 1-2 bay leaves
- salt & pepper
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet or Dutch oven over medium heat, cook the chopped onion and green peppers in the avocado oil until tender, about 5–6 minutes.2 tablespoons avocado or neutral oil, 2 green bell peppers, ½ onion, chopped
- Add the ground beef to the pan with the vegetables and cook until browned, breaking it apart with a spoon. Drain off excess fat if needed.1 pound ground beef, 80/20
- Stir in the diced tomatoes with their juice, tomato sauce, Karo syrup, bay leaf, chili powder, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.¼ cup tomato sauce, 12 ounces diced canned tomatoes with juice, ½ cup dark Karo syrup, 1 teaspoon chili powder, 1-2 bay leaves, salt & pepper
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package instructions for al dente, then drain and set aside.8 ounces macaroni noodles
- Remove the bay leaf from the sauce and stir in the cooked pasta until well coated.
- Pour the pasta and sauce into the prepared casserole dish and sprinkle the shredded cheddar cheese evenly over the top.1 cup cheddar cheese
- Bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Let the casserole rest for about 5 minutes before serving.
