Venison Hot Dish


Servings: 6 to 8

Ingredients: 2 cups uncooked egg noodles
                  1 pound lean ground venison
                  1/2 cup chopped onion
                  1 clove garlic, minced
                  2 tablespoons vegetable oil
                  1 can (16 ounces) whole tomatoes, cut up juice reserved
                  1 can (16 ounces) kidney beans, drained
                  1 can (8 ounces) tomato sauce
                  1 can (16 ounces) sliced potatoes, drained
                  1 teaspoon salt
                  1 teaspoon dried basil leaves
                  1/4 teaspoon pepper

          Heat oven to 350 degrees. Grease a 2 quart casserole; set aside. Cook noodles according to package directions. Rinse and drain. Place in prepared 2 quart casserole; set aside.
          In medium skillet, cook meat, onion and garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Add meat mixture and remaining ingredients to noodles. Mix well; cover. Bake until hot and bubbly around edges, 35 to 45 minutes.


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