Hilarys Wild Venison Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

Steps:

• 1. Brown venison in a heavy skillet.
• 2. Add the remaining ingredients and mix well.
• 3. Pour into a 2 1/2 or 3 quart casserole dish.
• 4. Bake, covered at 350 degrees for 30 minutes.
• 5. Uncover, and bake an additional 30 minutes.

Steps:

• 1. Brown ground burger, onions & celery together.
• 2. Add garlic powder & celery salt. Drain.
• 3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
• 4. Next, spread 1/2 of the burger mixture on top of potatoes.
• 5. Now, add another layer of potatoes on top of that. Salt & pepper.
• 6. Put the remaining burger mixture on top of that.
• 7. Drain green beans really good. Place on top of the last layer.
• 8. Spread on sliced mushrooms next.
• 9. Mix soups together.
• 10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
• 11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
• 12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
• 13. Then add on the French fried onions and leave uncovered.
• 14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.