Taste of Home
Kodiak Casserole
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 20 servings.
Because it packs a little kick and has an interesting and tasty mix of ingredients, this is the perfect potluck dish for fall—or any time. One of my husband's favorites, it's an Alaskan recipe I found in the early 1950's. —Kathy Crow, Cordova, Alaska
Ingredients
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2 pounds ground beef
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4 cups diced onions
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2 garlic cloves, minced
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3 medium green peppers, diced
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4 cups diced celery
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1 jar (5-3/4 ounces) pimiento-stuffed olives, undrained
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1 can (4 ounces) mushroom stems and pieces, undrained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 jar (8 ounces) picante sauce
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1 bottle (18 ounces) barbecue sauce
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2 tablespoons Worcestershire sauce
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3 to 4 cups medium egg noodles, cooked and drained
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1 cup shredded cheddar cheese
Directions
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1.
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients except cheese.
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2.
Cover and bake at 350° for 1 hour or until bubbly. Sprinkle with cheese just before serving.
Nutrition Facts
1 cup: 182 calories, 8g fat (3g saturated fat), 34mg cholesterol, 610mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 12g protein.
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