Real Recipes From Real Home Cooks ®

peggi's layered venison casserole

(3 ratings)
Blue Ribbon Recipe by
Peggi Anne Tebben
Granbury, TX

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

Blue Ribbon Recipe

This hearty venison casserole has a consistency similar to a venison goulash. It may not win a contest for being the prettiest dish, but it's definitely a Blue Ribbon venison recipe. If you have a supply of venison, it's a delicious way to use it. The layers of potatoes and venison have just the right amount of seasoning and veggies. We loved the texture that thick cut mushrooms added. Creamed soup is the glue that holds the dish together. While it bakes, the soup runs to the bottom and mixes with all the other flavors. We'd recommend adding the French fried onions on top. Not only do they add flavor, they give the casserole a nice crunch.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For peggi's layered venison casserole

  • 1 lb
    ground deer burger
  • 1 md
    onion, cut into slivers
  • 3
    ribs of celery, chopped
  • 1 Tbsp
    garlic powder
  • 1 tsp
    celery salt
  • 3 - 4 md
    red potatoes (not white)
  • 2 can
    green beans, drained, 14.5 each
  • 1 can
    cream of mushroom soup, 10.5 oz.
  • 1 can
    cream of chicken soup, 10.5 oz.
  • 1 can
    French fried onions (optional)
  • 6
    fresh mushrooms, sliced thick
  • salt and pepper

How To Make peggi's layered venison casserole

  • Browning the venison, onions, and celery.
    Brown ground burger, onions & celery together.
  • Garlic powder and celery salt added.
    Add garlic powder & celery salt. Drain.
  • Layer of potatoes in the casserole dish.
    Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
  • Pouring some of the venison over the potatoes.
    Next, spread 1/2 of the burger mixture on top of potatoes.
  • Adding another layer of potatoes.
    Now, add another layer of potatoes on top of that. Salt & pepper.
  • Topping potatoes with remaining ground venison.
    Put the remaining burger mixture on top of that.
  • Drained green beans added to the casserole.
    Drain green beans really good. Place on top of the last layer.
  • Mushrooms spread on top.
    Spread on sliced mushrooms next.
  • Mixing the creamed soups together.
    Mix soups together.
  • Adding the creamed soups to the casserole dish.
    Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
  • Running a fork through the casserole.
    Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
  • Baking the casserole in the oven.
    Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
  • Topping the casserole with French fried onions.
    Then add on the French fried onions and leave uncovered.
  • Browning the French fried onions.
    Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.