Moose, Veggie, and Noodle Casserole
By
Sherry Blizzard
@akflurry
9
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.
Ingredients
-
2 ccooked moose meat (or any cooked meat you prefer)
-
3 Tbspolive oil, extra virgin
-
1/2 cred bell pepper, diced
-
1/2 cred onion, diced
-
1 stalk(s)celery finely diced
-
3 clovegarlic, minced
-
1 pkgsliced mushrooms
-
1 Tbspthyme, dried
-
1/4 cfresh basil, chiffonade
-
5 ozfresh kale, chopped
-
2 cgrated and drained zucchini
-
1 can(s)cream of broccoli soup
-
3/4 ccottage cheese
-
1/2 csour cream
-
12 ozcooked and drained pasta noodles (reserve the liquid)
How to Make Moose, Veggie, and Noodle Casserole
- 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.
- 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.
- 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.
- 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.
