Cozy Venison Casserole Recipe the Whole Family Will Love

If you’re looking for a hearty, comforting meal that makes the most of your deer meat, this venison casserole is a must-try. It’s warm, cheesy, and full of rich flavor, perfect for feeding a crowd, prepping ahead for busy weeknights, or bringing to a potluck. Whether you’re a seasoned hunter with a freezer full of venison or you picked up ground venison at the store, this simple recipe is a fantastic way to enjoy it.

This recipe is just as delicious as my Venison Stew Recipe! Both are perfect for making on a cold winter night and will warm you right up.

Why You’ll Love This Venison Casserole

• Comfort food made simple – Savory ground venison, tender veggies, creamy sauce, pasta, and melty cheese all baked together.
• Easy to customize – Use whatever pasta or vegetables you have on hand.
• Great for meal prep – This casserole reheats beautifully and can be made ahead.
• A delicious way to use wild game – Venison is lean, flavorful, and packed with protein.

Ingredients for Venison Casserole

Here’s everything you’ll need to make this satisfying casserole:

• 1 lb ground venison – Lean and flavorful, venison makes a great base for this dish.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• ½ cup tomato sauce
• ½ cup sour cream (or Greek yogurt for a lighter option)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional for a kick)
• Rotini pasta – 1 box or 16oz.
• 1 ½ cups shredded cheddar cheese
• 1 tbsp olive oil or butter

How to Make Venison Casserole (Step-by-Step)

1. Preheat and Prepare Pasta

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or similar baking dish and set aside. Start the pasta and cook according to package instructions.

2. Sauté the Aromatics

In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 2–3 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.

3. Brown the Venison and Cook Veggies

Add the ground venison to the skillet and cook until browned, about 6–8 minutes. Break it apart as it cooks. Stir in the diced carrots and celery. Continue cooking for another 5–7 minutes, or until the vegetables are just starting to soften.

4. Build the Sauce

Add the diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, thyme, salt, pepper, and red pepper flakes (if using). Stir well and let the mixture simmer for 5–10 minutes to blend the flavors and slightly thicken.

5. Add Creaminess

Remove the skillet from heat and stir in the sour cream or Greek yogurt until the sauce is smooth and creamy.

6. Combine with Pasta and Cheese

Fold in the cooked pasta and 1 cup of shredded cheddar cheese. Stir until everything is evenly combined.

7. Assemble and Bake

Transfer the mixture into your prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 10–15 minutes, or until the top is golden and bubbly.

8. Rest and Serve

Let the casserole sit for 5 minutes before serving. This helps everything set and makes it easier to scoop. Garnish with fresh parsley or a sprinkle of black pepper if desired.

Optional Add-Ins and Variations

This venison casserole is a flexible recipe! Here are a few ideas to change it up based on what’s in your pantry:

Add More Veggies

• Mushrooms
• Peas
• Zucchini
• Bell peppers
• Spinach or kale (stir in during the last 5 minutes of cooking)

Swap the Cheese

• Monterey Jack
• Mozzarella
• Colby or a shredded cheese blend

Make-Ahead & Freezer Tips

• Make-Ahead: Assemble the casserole up to the baking step. Cover and refrigerate for up to 2 days. When ready to bake, allow it to sit at room temperature for 30 minutes and then bake as directed.
• Freeze: This venison casserole freezes well! After baking and cooling, cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

What to Serve with Venison Casserole

This is a full meal on its own, but if you want to round it out, here are some great pairings:

• Homemade biscuits or sourdough bread
• Simple green salad with vinaigrette
• Steamed green beans or roasted broccoli

Frequently Asked Questions

What does venison taste like?

Venison has a rich, earthy flavor that’s slightly gamey but not overpowering. It’s leaner than beef and works great in casseroles, stews, and chili where it can soak up seasonings and sauces.

Can I use a different type of meat?

Absolutely. Ground beef is great alternatives if you don’t have venison on hand.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave or the whole dish in a 350°F oven, covered with foil, for 15–20 minutes until heated through.

Final Thoughts

This venison casserole is the kind of recipe you’ll come back to again and again. It’s cozy, satisfying, and a great way to use ground venison in a crowd-pleasing dish. Whether you’re cooking from your homestead harvest or trying venison for the first time, this casserole makes it approachable and delicious.

Don’t forget to pin or print the recipe below so you can come back to it anytime. I’d love to hear how it turned out for you!

More Wild Game Recipes to Try

• Hearty Venison Stew – 3 Ways (Stovetop, Crockpot, Instant Pot)
• Marry Me Rabbit (Creamy Tuscan Style)
• Buttermilk Fried Rabbit
• Rabbit Pot Pie with Flaky Crust

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