Venison Casserole
Hearty and flavorful Venison Casserole, perfect for a cozy, nourishing meal. This dish combines ground venison with vegetables, a creamy tomato-based sauce, and cheese, all baked into a comforting casserole.
Servings: 6
Calories: 389kcal
Ingredients
- 1 lb ground venison
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 can 14.5 oz diced tomatoes (undrained)
- 1/2 cup tomato sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- rotini noodles 1 box, 16oz
- 1 ½ cups shredded cheddar cheese
- 1 tbsp olive oil or butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
- Start the noodles: boil noodles according to package instructions.
- Brown the venison: In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and cook for 2–3 minutes. Add garlic and cook 1 minute more.
- Cook the meat and vegetables: Add ground venison to the skillet. Cook until browned, breaking it up as it cooks (about 6–8 minutes). Add carrots and celery. Cook for another 5–7 minutes until vegetables are starting to soften.
- Add sauce ingredients: Stir in diced tomatoes, tomato sauce, Worcestershire sauce, thyme, salt, pepper, and red pepper flakes (if using). Simmer for 5–10 minutes until slightly thickened.
- Add sour cream: Remove from heat and stir in sour cream or Greek yogurt. Mix until well combined.
- Combine with pasta: Fold in cooked pasta and 1 cup of the shredded cheese. Pour mixture into the prepared baking dish.
- Top and bake: Sprinkle the remaining ½ cup cheese over the top. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden.
- Serve: Let sit for 5 minutes before serving. Garnish with fresh parsley if desired.