Venison Corn Bake
(adapted from a recipe from the NWTF Women in the Outdoors Magazine)
1 lb venison (brown and drain)
1 small onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 package of frozen yellow corn (thawed)
½ package of egg noodles (cooked and drained)
1 sleeve of Ritz crackers
Salt & pepper to taste
I added Marjoram and Thyme, probably a teaspoon of each; 2 spices my family likes
Mix all above ingredients in a large casserole dish; add crushed Ritz crackers (or topping of choice). Bake covered at 375-degrees for 45 minutes. Uncover 5 minutes before removing from oven.
(I put this together tonight in a buttered casserole dish. We typically don't do casseroles so this is a pleasant surprise. I sampled of course and so far passes the test. The Corn bake has been covered with foil; and refrigerated and I will heat according to the directions for tomorrows dinner.) Pic to follow once it comes out of the oven.
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