Elfies Vension In a Pot Casserole
Venison Casserole
Yield
8 servingsPrep
15 minCook
1 hrsReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison
ground |
|
| 30 | ounces |
green beans
2 cans |
|
| 8 | cups |
mashed potatoes
Instant Potatoes |
|
| 16 | slices | american cheese |
|
| 2 | each |
onions
chopped |
|
| 6 | tablespoons | vegetable oil |
|
| 1 | teaspoon | garlic powder |
|
| ½ | teaspoon | onion salt | |
| Spice for meat mixture | |||
| 1 | teaspoon | garlic powder |
|
| ½ | teaspoon | onion salt | |
| ½ | teaspoon | onion salt | |
Trans-fat Free, High Fiber
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Mix spices with meat.
In a large skillet over medium high heat, sauté the venison and onion in oil for 5 to 10 minutes, or until meat is browned.
Drain excess fat if any and place this mixture in the bottom of a lightly greased 9x13 inch baking dish .
Layer the green beans, over the venison mixture.
Prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny.
Cover the entire casserole with the potatoes.
Place the cheese over the potatoes.
Bake at 350℉ (180℃) F (175 degrees C) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly.
Comments
