Peggi's Layered Venison Casserole

Peggi Anne Tebben


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


★★★★☆ 3 votes

20 Min
1 Hr


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

How to Make Peggi's Layered Venison Casserole


  1. Brown ground burger, onions & celery together.
  2. Add garlic powder & celery salt. Drain.
  3. 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.
  4. Next, spread 1/2 of the burger mixture on top of potatoes.
  5. Now, add another layer of potatoes on top of that. Salt & pepper.
  6. Put the remaining burger mixture on top of that.
  7. Drain green beans really good. Place on top of the last layer.
  8. Spread on sliced mushrooms next.
  9. Mix soups together.
  10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
  11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
  12. 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.
  13. Then add on the French fried onions and leave uncovered.
  14. 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.

Printable Recipe Card

About Peggi's Layered Venison Casserole

Main Ingredient: Wild Game
Regional Style: American
Collection: Casserole Crazy

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