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From The Cookbook: Sour Cream Casserole

The nice thing about a casserole is that you can use whatever meat you've got in the freezer, whether that's ground beef, venison or antelope.

The nice thing about a casserole is that you can use whatever meat you've got in the freezer, whether that's ground beef, venison or antelope. Looking to make some space in the fridge for next fall? Try out this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Sour Cream Casserole

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 1 1/2 pounds ground venison or antelope

  • 2 medium onions, chopped

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon parsley

  • 1 cup bread crumbs

  • 1 envelope onion-mushroom soup mix

  • 1 cup hot water

  • 1 can whole kernel corn, drained

  • 1 (10 1/2 oz.) package frozen mixed vegetables

  • 1 cup sour cream


Crumble meat into skillet and brown in small amount of shortening or butter. Add onions and cook a few minutes more. Drain off any grease. Add salt, pepper, parsley, and soup mix, and mix well. Add water and mix again. Add corn, vegetables, and sour cream. Mix lightly but thoroughly. Spoon into baking dish. At this point, casserole may be refrigerated or frozen. If frozen, thaw before baking. Sprinkle with bread crumbs.

Bake uncovered for 15 minutes in a 350 degree oven, then cover loosely to prevent over-browning and bake about 30 minutes longer or until bubbly.

Yield: 6 servings

Originally Submitted By:
Mrs. Thomas Sanders
Hanover, PA

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