This venison and corn casserole makes for a quick, delicious meal. This dish can be made “high octane” with regular sour cream or lightened with the fat free version. This casserole goes great with a fresh, crisp side salad or some sauteed veggies.
Ingredients:
1 pound ground venison
1 can creamed corn
1 can corn
2 eggs
1 cup sour cream
1/2 cup butter, melted
1 box corn muffin mix
1 cup cheddar cheese, shredded
Directions:
Start by preheating the oven to 350 degrees F, then browning the ground venison. Next, mix together the remaining ingredients except for the cheese. Bake for 30 minutes, then remove from the oven to sprinkle shredded cheese over top. Put the corn and venison casserole back in oven and bake for another 15 minutes or until a clean tooth pick comes out from the center of the dish. Makes 8 to 10 servings.