This is one of those simple hamburger casseroles where you can substitute ground venison. On a recent road trip, we headed over to the historical region of Kalona, in Eastern Iowa. Kalona is a beautiful rural community heavily settled by Amish and Mennonite orders. Therefore, there are good treats to buy in the countryside stores, such as bulk homemade noodles. We purchased a bag of Beet Noodles (yes, “beet” as in the vegetable) and this recipe was on the back. Of course, I “tuned it up” a bit, using some red onion and seasonings, because we don’t like bland. You could use any kind of egg noodles, as even these beet noodles lost their red color in the baking. But, it’s super easy and was the perfect meal to throw in the oven on a busy day that was semi-cool outside!
2 lbs ground venison
½ small yellow onion
½ small red onion
2 eggs, beaten
½ C shredded Colby Jack cheese
1 C cream of mushroom Soup
1 C cottage cheese
Shredded Italian cheese
Garlic Powder
Hungarian Paprika
Pepper blend seasoning or fresh ground black pepper
Brown the venison and onion in a large skillet. In a separate pan, bring 4 cups water to boil with ¼ tsp salt (optional). Add 2 cups of noodles (best estimate…break the noodles up a bit as you eyeball it) and cook for 5 minutes or so. Drain well.
Mix all ingredients together - I just added everything, including the noodles, into the meat/onions. Put in a 9x13 casserole pan lightly coated with cooking spray. Cover with shredded Italian cheese. Sprinkle garlic powder, paprika and pepper on top. Cover with foil and bake at 350 for 45 minutes. Remove foil and bake for another 15 minutes or until cheese is golden.
Serve it up with fresh garden tomatoes and some homemade cheese bread and you’ve got a comfort meal!
Enjoy!
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