Kodiak Casserole

Kodiak Casserole

SERVINGS: 16-20

METHOD: Baked

TIME: Prep: 15 min. (yeah right. if i could chop like a chef maybe. more like 35 or 40 minutes for me)

Bake: 1 hour

Ingredients:

• 2 pounds ground beef
• 4 cups diced onions
• 2 garlic cloves, minced
• 3 medium green peppers, diced
• 4 cups diced celery (i always leave out celery... just don't like it)
• 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 (i used elgin meyer's BBQ sauce... our FAVORITE)
• 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 the beef, onions and garlic over medium heat until meat is no longer pink; 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.



this is huge! i put it in two casserole dishes, as i don't have a dutch oven... dan said he thought the meal was just ok ("but thank you so much for making a lovely dinner...") but i thought it was pretty good. anything with an entire bottle of BBQ sauce in it is usually pretty darn good.