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Ground venison is a lean, flavorful meat that makes for a hearty casserole. This Ground Venison Casserole Recipe is perfect for a cozy dinner. With cheddar cheese, diced tomatoes, and cooked pasta, it’s a comforting dish that’s easy to whip up. The beef broth adds depth, while onions and garlic bring out the rich flavors. Let’s get cooking!
The name of the recipe: Ground Venison Casserole Recipe
Ingredients:
- 1 lb ground venison
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground venison over medium heat until browned.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Stir in the diced tomatoes and beef broth. Let it simmer for about 10 minutes.
- Add the cooked pasta to the skillet and mix well.
- Transfer the mixture to a baking dish. Top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Season with salt and pepper to taste before serving.
What You Will Need
Read more: Ground Venison Stew Recipe
What you will need to make ground venison casserole
Ground venison: Provides a lean, rich flavor that forms the base of the casserole, making it hearty and satisfying.
Chopped onion and minced garlic: Adds depth and aroma, enhancing the overall taste with a savory, slightly sweet undertone.
Diced tomatoes: Brings a juicy, tangy element that balances the richness of the meat and cheese.
Beef broth: Adds moisture and a savory depth, helping to meld all the flavors together.
Shredded cheddar cheese: Melts into a gooey, flavorful topping, providing a creamy contrast to the other ingredients.
Cooked pasta: Adds bulk and texture, making the casserole more filling and comforting.
Tools and Instruments Needed
What tools/instruments will be needed to make Ground Venison Casserole Recipe
- Skillet: Essential for browning the ground venison and cooking the onions and garlic until they are translucent.
- Baking dish: Needed to transfer the mixture and bake it in the oven, ensuring even cooking and melting of the cheese.
- Oven: Used to bake the casserole, allowing the flavors to meld together and the cheese to become bubbly and golden.
- Spatula: Helps in stirring the ingredients in the skillet and transferring the mixture to the baking dish efficiently.
- Measuring cups: Important for accurately measuring the diced tomatoes, beef broth, and shredded cheddar cheese to maintain recipe balance.
Ground Venison Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb ground venison
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta
- to taste salt and pepper
Instructions:
- 1. Preheat your oven to 350°F (175°C).
- 2. In a skillet, cook the ground venison over medium heat until browned.
- 3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- 4. Stir in the diced tomatoes and beef broth. Let it simmer for about 10 minutes.
- 5. Add the cooked pasta to the skillet and mix well.
- 6. Transfer the mixture to a baking dish. Top with shredded cheddar cheese.
- 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 8. Season with salt and pepper to taste before serving.
Notes:
Read more: Venison Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Adding a splash of red wine to the ground venison while it cooks can enhance the flavor, giving the casserole a richer, more robust taste.
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