Post by JimA on Jul 30, 2004 16:26:18 GMT -5
When it gets cold here in Michigan, I love a good casserole for supper. Here is another way to use your deer burger.
1 1/2 lb. ground venison
8 cups sliced potatoes
2 Tb. butter
2 med. sliced onions
6 slices of american cheese or 12 slices of Velveeta (smaller squares)
1 can of mushroom soup
2 cups milk
1 teas. salt
1/4 teas. pepper
Bring potatoes to a boil in water, drain and put half in a buttered 5 qt. casserole dish. Simmer the onions in
2 Tb.of butter for a couple of minutes then add the venison and stir occasionally until the color changes.
Layer the meat over the potatoes and add the cheese layer. Cover with the remaining potatoes.
Combine the soup and milk with the salt and pepper, bring to a boil and pour over the casserole.
Bake at 375 covered for 1 hour, then uncovered for an an additional 1/2 hour.
1 1/2 lb. ground venison
8 cups sliced potatoes
2 Tb. butter
2 med. sliced onions
6 slices of american cheese or 12 slices of Velveeta (smaller squares)
1 can of mushroom soup
2 cups milk
1 teas. salt
1/4 teas. pepper
Bring potatoes to a boil in water, drain and put half in a buttered 5 qt. casserole dish. Simmer the onions in
2 Tb.of butter for a couple of minutes then add the venison and stir occasionally until the color changes.
Layer the meat over the potatoes and add the cheese layer. Cover with the remaining potatoes.
Combine the soup and milk with the salt and pepper, bring to a boil and pour over the casserole.
Bake at 375 covered for 1 hour, then uncovered for an an additional 1/2 hour.