DEER SAUSAGE MACARONI CASSEROLE

Deer Sausage Macaroni Casserole image

Provided by Kathy Williams

Time 45m

Number Of Ingredients 13

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10 oz macoroni cooked and drained
1 tsp better than beef bouillon
1 c boiling water
1 lb deer sausage
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 medium onion chopped
10 oz can of diced tomatotes and chilies, drianed, reserved
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/8 tsp cayenne pepper
salt and pepper
cheddar, parmesan, and mozzarella shredded

Steps:

1. Preheat oven to 350f. Combine water and bouillon and stir to dissolve.
2. In a cast iron skillet, crumble and brown sausage,until no longer pink. Remove from skillet and set a side. Melt butter and add onions, salt and pepper. Cook until tender. Add flour, stir and cook a minute more. Pour the liquid beef bouillon into the skillet stirring constantly, add some of the reserved tomatoe/chilli liquid to thin it out a little.
3. When slightly thicken add cumin, coriander,and cayenne pepper. Bring to a boil and reduce heat. simmer 2-3 minutes. Stir in sausage, tomatoes with the chilies, and macaroni. Combine well.
4. Top with grated parmesan, cheddar, and lastly mozzarella. Bake in oven for 20-30 minutes until bubbly and cheeses are nicley melted. Serve with sour cream and salsa on top.