Deer Camp venison casserole
3-4 large potatoes, sliced ½” thick
6-8 large carrots, sliced ½” thick
3-4 large onions, sliced ¼” thick
½ cup uncooked rice
2 cans-14 0z. Nibblets corn and liquid
2 lbs. ground venison
2 cloves Garlic minced
Salt and pepper to taste
1 jar-28 0z. Salsa
28 oz. water
1 cup shredded Cheddar cheese
Grease a large roaster, add a layer of potatoes, a layer of onions, layer of carrots, and add the rice. Top with corn, next add the venison, salt, pepper, and garlic
. Mix the salsa with the water and pour on top.
Cover and bake 2 hrs at 350.
Uncover put on the cheese and bake for another 20 minutes until cheese is brown and bubbly
3-4 large potatoes, sliced ½” thick
6-8 large carrots, sliced ½” thick
3-4 large onions, sliced ¼” thick
½ cup uncooked rice
2 cans-14 0z. Nibblets corn and liquid
2 lbs. ground venison
2 cloves Garlic minced
Salt and pepper to taste
1 jar-28 0z. Salsa
28 oz. water
1 cup shredded Cheddar cheese
Grease a large roaster, add a layer of potatoes, a layer of onions, layer of carrots, and add the rice. Top with corn, next add the venison, salt, pepper, and garlic
. Mix the salsa with the water and pour on top.
Cover and bake 2 hrs at 350.
Uncover put on the cheese and bake for another 20 minutes until cheese is brown and bubbly
