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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Because it packs a little kick and has an interesting and tasty mix of ingredients, this is the perfect potluck dish for fall Ingredients:
2 pounds ground turkey or 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 |
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. Yield: 16-20 servings.
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