Description
A comforting ground venison casserole featuring lean meat, creamy mushroom soup, and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 1 lb ground venison
- 1 can cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 cup cooked rice
- 1 cup shredded cheese
- ½ onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Brown the ground venison in a large skillet over medium heat and drain any excess fat.
- Add the chopped onion and cook until softened.
- Stir in the cream of mushroom soup, frozen vegetables, cooked rice, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased casserole dish and top with shredded cheese. If desired, sprinkle breadcrumbs on top for extra crunch.
- Bake for 25-30 minutes, or until heated through and the cheese is bubbly. Serve hot.
Notes
For added flavor, consider using different types of cheese or adding a pinch of red pepper flakes.