Moose, Veggie, and Noodle Casserole

Sherry Blizzard


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.

☆☆☆☆☆ 0 votes
1 Hr
40 Min


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(s)
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(s)
cream of broccoli soup
3/4 c
cottage cheese
1/2 c
sour cream
12 oz
cooked and drained pasta noodles (reserve the liquid)


1Sprinkle shredded zucchini with salt and allow to drain for 20 minutes (pushing liquid through a strainer). Meanwhile, boil kale for 8 minutes then drain.
2Saute 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.
3Add 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.
4Add pasta and mix thoroughly. Pour into a sprayed 9 x 13 baking dish. Bake at 350 for 35 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American