Venison Casserole

This casserole has five ingredients and zero pretension, and that’s exactly what makes it a weeknight winner.

Seasoned ground venison gets pressed into the bottom of a baking pan like a meaty crust.

Two cans of undiluted soup (cream of cheddar and cream of celery) go on top as a rich, cheesy blanket.

Then you pile on frozen french fries, shove it in the oven, and wait for the fries to turn golden and crispy while the meat cooks through underneath.

Kids go absolutely wild for this one, and cleanup is a single pan.

Kitchen Tips

• Use lots of black pepper in the meat mixture. Venison is mild, and the pepper gives it the backbone it needs under all that creamy soup.
• Don’t dilute the soups with water. You want that thick, concentrated creaminess coating the meat.
• Spread the french fries in a single, generous layer so they crisp up instead of steaming. Overlap is the enemy here.
• Ground beef works as a straight swap if you don’t have venison on hand.