Originally posted by Abear93 in Dec 2003 WFD
Venison Cream Cheese Casserole
1-1/2 pound ground venison, season to taste
1 onion, chopped
1 green pepper, chopped
16 ounce fresh mushrooms, sliced
2 tablespoon minced garlic
1 (12-ounce) creamed cottage cheese
1 (16-ounce) cream cheese, softened
1 (8-ounce) sour cream
1 (32-ounce) jar spaghetti sauce, your favorite
2 teaspoons fennel seed
3/4 bag of egg noodles, cooked & drained
2 cups Cheddar or Colby cheese, shredded
In a skillet brown the venison with the onion and
minced garlic. Add the green pepper, fresh
mushrooms, fennel seed and spaghetti sauce.
Simmers for 10 minutes. Meanwhile, cook the egg
noodle, drain and rinse. In a medium-sized bowl
cream together the cottage cheese, cream cheese
and sour cream. Spray a 9 x 13-inch pan with
cooking spray and layer with noodles, cheese
mixture and spaghetti sauce. Top with shredded
cheese. Bake for 1 hour at 325-degrees. If your
edges darken too quickly cover edges with foil.
Source: Recipe Lovers Newsletter 12/08/03
NOTE by moderator. I know this is a casserole, but it has been placed here due to the nature of the ingredients
