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Kodiak Casserole

 Kodiak Casserole
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
16-20 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 4 cups diced onions
  • 2 garlic cloves, minced
  • 3 medium green peppers, diced
  • 4 cups diced celery
  • 1 jar (5-3/4 ounces) pimiento-stuffed 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, 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.
  • Cover and bake at 350° for 1 hour or until bubbly. Sprinkle with
  • cheese just before serving.
  • Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 cup) equals 182 calories,

2 of 2

Kodiak Casserole (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 34 mg cholesterol, 610 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.