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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
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    20 servings

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) 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 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.
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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