PEGGI'S LAYERED VENISON CASSEROLE

Peggi's Layered Venison Casserole image

Provided by Peggi Anne Tebben

Time 1h20m

Number Of Ingredients 12

1 lb ground deer burger
1 medium onion, cut into slivers
3 ribs of celery, chopped
1 Tbsp garlic powder
1 tsp celery salt
3 - 4 medium red potatoes (not white)
2 can(s) green beans, drained, 14.5 each
1 can(s) cream of mushroom soup, 10.5 oz.
1 can(s) cream of chicken soup, 10.5 oz.
1 can(s) French fried onions (optional)
6 fresh mushrooms, sliced thick
salt and pepper

Steps:

1. Brown ground burger, onions & celery together.
2. Add garlic powder & celery salt. Drain.
3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
4. Next, spread 1/2 of the burger mixture on top of potatoes.
5. Now, add another layer of potatoes on top of that. Salt & pepper.
6. Put the remaining burger mixture on top of that.
7. Drain green beans really good. Place on top of the last layer.
8. Spread on sliced mushrooms next.
9. Mix soups together.
10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
13. Then add on the French fried onions and leave uncovered.
14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.