moose, veggie, and noodle casserole

Recipe by
Sherry Blizzard
Piney Flats, TN

I had to use up the rest of the kale, zucchini, mushrooms and peppers but what to do? I didn't want pizza, I wanted pasta! It's cold today so I wanted something hearty that would stick to your ribs---like MOOSE! I just started putting in things that I like and it came out like a charm. This is kind of like a heartier version of beef strogaoff.

yield 8 -10
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For moose, veggie, and noodle casserole

  • 2 c
    cooked moose meat (or any cooked meat you prefer)
  • 3 Tbsp
    olive oil, extra virgin
  • 1/2 c
    red bell pepper, diced
  • 1/2 c
    red onion, diced
  • 1 stalk
    celery finely diced
  • 3 clove
    garlic, minced
  • 1 pkg
    sliced mushrooms
  • 1 Tbsp
    thyme, dried
  • 1/4 c
    fresh basil, chiffonade
  • 5 oz
    fresh kale, chopped
  • 2 c
    grated and drained zucchini
  • 1 can
    cream of broccoli soup
  • 3/4 c
    cottage cheese
  • 1/2 c
    sour cream
  • 12 oz
    cooked and drained pasta noodles (reserve the liquid)

How To Make moose, veggie, and noodle casserole

  • 1
    Sprinkle shredded zucchini with salt and allow to drain for 20 minutes (pushing liquid through a strainer). Meanwhile, boil kale for 8 minutes then drain.
  • 2
    Saute bell pepper, onion, celery together. Add mushrooms, kale, zucchini and herbs. Remove to a large bowl. Add cooked meat to the bowl of vegetables (I used pressure canned moose chunks but roast, chicken, or even hamburger would work well.
  • 3
    Add soup, cottage cheese, sour cream and mozzarella. Add salt and pepper to taste. Add enough hot pasta water (if needed) to make a creamy sauce.
  • 4
    Add pasta and mix thoroughly. Pour into a sprayed 9 x 13 baking dish. Bake at 350 for 35 minutes or until hot and bubbly.

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