Kodiak Casserole

2 pounds ground beef
4 cups diced onions
2 garlic cloves, minced
3 medium green peppers, diced
4 cups diced celery
1 jar (5 and 3/4 ounces) stuffed green olives, undrained
1 can (4 ounces) mushroom stems and pieces, undrained
1 can (10 and 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, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 1 hour or until hot and bubbly. Sprinkle with the cheese just before serving.

Yield: 16-20 servings.

Kathy Crow, Cordova Alaska
Because it packs a little kick and has an interesting and tasty mix of ingredients, this is the perfect potluck dish. One of my husband's favorites, it's an Alaskan recipe I found in the early 1950's.