Kodiak Casserole

Kodiak Casserole from Taste of Home

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 (4 ounces) shredded cheddar cheese



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