PEGGI'S LAYERED VENISON CASSEROLE

Peggi Anne Tebben

By
@cookiequeen

I started making this several years ago & it's about a weekly thing at our house.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb
ground deer burger
1 medium
1 onion cut into slivers
3
ribs of celery, chopped
1 Tbsp
garlic powder
1 tsp
celery salt
3 - 4 medium
red potatoes (not white)
1 qt
green beans ,drained
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
french fried onions ( optional)
6
fresh mushrooms, sliced thick

Directions Step-By-Step

1
Brown ground burger, onions & celery together. Add garlic powder & celery salt. Drain.
2
Grease or spray a deep casserole dish. Next, slice a layer of potatoes on bottom of casserole about 1/4' thick. Salt & pepper them.
3
Next, spread 1/2 of the burger mixture on top of potatoes.
4
Now, slice another layer of potatoes on top of that. Salt & pepper.
5
Put the remaining burger mixture on top of that.
6
Drain green beans real good. Place on top of the last layer.
7
Spread on sliced mushrooms next.
8
Mix soups together & spread on top of last layer. Do not add any water to this, as it makes it's own juice.Run a fork down through casserole in about 4 different places ,just so soups can seep down through it.
Cover with lid & bake @350 degrees for about 45 min, or until you can stick a sharp knife down through casserole & the potatoes are done.
9
Then add on the french fried onions & leave uncovered & bake another 15 min. or until onions start to brown. Remove from oven & let stand , uncovered for about 15 min. before serving.

**I serve this with homemade rye bread & it is a meal in itself.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American