Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Company Venison Casserole




Source of Recipe


Internet






List of Ingredients



• 1 1/2 pounds ground venison (may substitute ground beef)
  
• 1/2 cup chopped onion
  
• 1 tablespoon butter
  
• 1 (16 ounce) can tomato sauce
  
• 1 teaspoon sugar
  
• 1 (8 ounce) package egg noodles
  
• 1 cup cottage cheese
  
• 1 (3 ounce) package cream cheese
  
• 1/4 cup sour cream
  
• 1/4 cup chopped green onion
  
• 1/4 cup chopped green bell pepper
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/8 teaspoon garlic powder
  
• 2 tablespoons melted butter
  
• 1/2 cup parmesan cheese
  






Instructions



1. Brown venison and onions in butter. Drain.
   
2. Stir in tomato sauce and sugar; set aside.
   
3. Boil noodles according to package directions; drain.
   
4. Combine cheeses, sour cream, green onions, bell pepper, salt, pepper and garlic powder and set aside.
   
5. Butter a 3 1/2 quart casserole dish; pour in half the mixture, layer half the noodles, cover with all of the cheese.
   
6. Top with remaining noodles; pour melted butter over casserole.
   
7. Top with remaining meat sauce and sprinkle with parmesan cheese.
   
8. Bake at 350 for 30 minutes.