Kodiak Casserole
Because it packs a little kick and has an interesting and tasty mix of ingredients, this is the perfect potluck for fall-or any time. One of my husband's favorites, it's an Alaskan recipe I found in the early 1950's.
SERVINGS
|
16-20
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
60 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 2 pounds ground beef
- 4 cups diced onions
- 2 garlic cloves, minced
- 3 medium green peppers, diced
- 4 cups diced celery
- 1 jar (5-3/4 ounces) stuffed green olives, undrained
- 1 can (4 ounces) mushroom stems and pieces, undrained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 jar (8 ounces) picante sauce
- 1 bottle (18 ounces) barbecue sauce
- 2 tablespoons Worcestershire sauce
- 3 to 4 cups medium egg noodles, cooked and drained
- 1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS
In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese; mix well. Cover and bake at 350° for 1 hour or until hot and bubbly. Sprinkle with cheese just before serving. Yield: 16-20 servings.