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Kodiak Casserole

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Total Time
Prep: 15 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Kathy Crow, Cordova, Alaska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

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

Test Kitchen Approved

Kodiak Casserole

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Yield: 20 servings
Prep: 15 min
Cook: 1 hour
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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
Text Ingredients

Directions

  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.
  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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