This is a great venison casserole recipe that will have the whole family offering the chef a round of applause. This recipe using cream cheese to make a rich, delicious venison casserole that is always a crowd pleaser. Serve this casserole with a tossed salad and some crusty garlic bread for rave reviews!
- 1 1/2 pounds ground venison
- 1 can 15-ounces tomato sauce
- 1/2 teaspoon salt
- Ground black pepper to taste
- 8 ounces wide egg noodles
- 1 1/2 cup small curd cottage cheese
- 3/4 cream cheese (or sour cream)
- 1/2 cup chopped green onions
- 1 cup grated sharp cheddar cheese
Start by preheating your oven to 350 degrees. Brown ground venison in a large skillet on medium-high heat, then add tomato sauce, salt and ground black pepper to your liking. Stir mixture, then allow to simmer on low heat.
Cook egg noodles until al dente, drain and set aside. In a medium bowl, combine cream cheese (or sour cream) and cottage cheese. Again, add ground black pepper to taste. Add this mixture and chopped green onions to the egg noodles and stir.
To assemble the venison casserole, add about one half of the noodles to a 9 x 13 or similarly-sized baking dish. Top with half the venison meat mixture, then sprinkle on half the grated sharp cheddar. Repeat, laying noodles, meat, and cheese again. Bake the casserole for 22 minutes or until all cheese is melted.
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