- Location
- The Conservative part of Ontario
This recipe, is one I modified from a time proven tuna recipe some years back.
It's now a staple, when I'm cooking.
You need
1 Can Cambells condensed mushroom soup
1 lb venison burger
1/3 lb Cheddar (your favorite)
2 medium cooking onions
2 cups of Macoroni, or other short pasta (curly noodles also work well)
1 teaspoon of sage
1 can of mushrooms, or fresh equivelent.
salt and papper to taste (I use none)
Fry up a mess of onions. (Ok for the sake of recipe, chop, and brown two medium onions, just until they begin to clear)
Brown 1 lb of venison burger, adding 1 teaspoon of sage.
while you are doing that, cook two cups of maccaroni, or other pasta of your choice, as per package directions.
Brown a can of sliced mushrooms, or, for better taste, use fresh sliced mushrooms.
Add to the burger, 1 can of Campbells condensed mushroom soup, no water.
add the onions and mushrooms. Heat together until hot.
Dump the works into a 4 quart bowl, and shred a third of a pound of Cheddar on top. Dump in the pasta, and stir until the cheese has melted, and is evenly distributed.
Salt and pepper to taste.
Chow down.
Usually, we have a bit left for lunch, and it's even better second time around.
It's now a staple, when I'm cooking.
You need
1 Can Cambells condensed mushroom soup
1 lb venison burger
1/3 lb Cheddar (your favorite)
2 medium cooking onions
2 cups of Macoroni, or other short pasta (curly noodles also work well)
1 teaspoon of sage
1 can of mushrooms, or fresh equivelent.
salt and papper to taste (I use none)
Fry up a mess of onions. (Ok for the sake of recipe, chop, and brown two medium onions, just until they begin to clear)
Brown 1 lb of venison burger, adding 1 teaspoon of sage.
while you are doing that, cook two cups of maccaroni, or other pasta of your choice, as per package directions.
Brown a can of sliced mushrooms, or, for better taste, use fresh sliced mushrooms.
Add to the burger, 1 can of Campbells condensed mushroom soup, no water.
add the onions and mushrooms. Heat together until hot.
Dump the works into a 4 quart bowl, and shred a third of a pound of Cheddar on top. Dump in the pasta, and stir until the cheese has melted, and is evenly distributed.
Salt and pepper to taste.
Chow down.
Usually, we have a bit left for lunch, and it's even better second time around.
