moose, veggie, and noodle casserole
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.
prep time
1 Hr
cook time
40 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 2 cups cooked moose meat (or any cooked meat you prefer)
- 3 tablespoons olive oil, extra virgin
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1 stalk celery finely diced
- 3 cloves garlic, minced
- 1 package sliced mushrooms
- 1 tablespoon thyme, dried
- 1/4 cup fresh basil, chiffonade
- 5 ounces fresh kale, chopped
- 2 cups grated and drained zucchini
- 1 can cream of broccoli soup
- 3/4 cup cottage cheese
- 1/2 cup sour cream
- 12 ounces cooked and drained pasta noodles (reserve the liquid)
How To Make moose, veggie, and noodle casserole
-
Step 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.
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Step 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.
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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