Venison Casserole

by Thomas J Ellefson
(Port Washington, Wisconsin)

Venison Casserole

1 pound venison, ground
1 teaspoon dried basil
1 cup onion, minced
2 cups potatoes, thinly sliced Like chips
1 14 oz can diced tomatoes with juice
1 can corn
1 tablespoon Worcestershire sauce
1 can green beans
1 teaspoon salt
1-1/2 cups cheddar cheese, shredded
1 teaspoon garlic powder

Preheat oven to 375 degrees.
Brown venison in skillet and drain fat. Place all ingredients except cheese in large mixing bowl. Blend and transfer into a greased 3-guart casserole. Cover and bake for 45 minutes. Remove from oven and add cheese to top. Cook for an additional 30 minutes until cheese in nicely browned.

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