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KeepItSimpleAnnaSue

Hearty Venison & Veggie Casserole

There’s nothing quite like a warm, hearty casserole to bring everyone to the table. This Ground Venison and Veggie Casserole is packed with flavor, full of wholesome ingredients, and perfect for cooler weather.
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Prep Time 20 minutes
Cook Time 42 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 lb. ground venison
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, diced very tiny
  • 2 cups carrots, diced very tiny
  • 1 cup celery, diced very tiny
  • 1 can corn, drained
  • 1 can diced tomatoes, drained
  • ¾ cup beef broth
  • 2 8 oz. packages cheddar cheese
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. seasoning of choice
  • 1 tsp. dried rosemary
  • 4 tbsp. olive oil (you are going to split it in half)

Equipment

  • large sauce pan
  • 9 x 13 in. baking dish
  • Measuring Cups and Spoons:
  • cutting board and knife

Method
 

  1. Preheat your oven to 375°.
Brown the Venison
  1. In a large cooking pot, heat 2 tbsp. olive oil over medium heat. Add in the ground venison and cook until browned. Removed the browned venison and set it to the side.
    browned-venison-in-a-large-pan.jpg
Get the Veggies Ready
  1. Dice all the veggies. You are going for thinner pieces so that they soften and cook all the way through. Otherwise, you will have some crunchy pieces.
    chopped-veggies-on-a-cutting-board.jpg
  2. In the same large cooking pot, heat 2 tbsp. olive oil over medium heat. Add in the diced onion and the 2 cloves of minced garlic. Saute for 5 minutes.
    sauted-veggies-in-a-large-silver-pan.jpg
  3. Add in the 3 cups of diced potatoes, 2 cups of diced carrots, and 1 cup of diced celery. Cook for 5 minutes and stir frequently so they don't stick to the bottom.
  4. Stir in the drained corn, diced tomatoes, browned venison, and ¾ cup beef broth.
    Note: There will be juice in the bottom of the 9 x 13 pan after baking it. Just use a slotted spoon to serve. It needs the juice now to help cook, soften, and flavor the veggies.
  5. Stir in 2 tsp. salt, 2 tsp. pepper, 2 tsp. seasoning of choice, and 1 tsp. dried rosemary.
    seasoned-veggies-in-a-large-pan.jpg
  6. Grease a 9 x 13 in. baking dish.
  7. Dump all of the ingredients into the baking dish.
    browned-venison-and-veggies-in-a-9-x-13-baking-dish.jpg
Baking the Casserole
  1. Cover the baking dish with aluminum foil and bake in the pre-heated oven for 30-40 minutes.
  2. Take it out of the oven, remove the foil, and sprinkle on the cheddar cheese. You may not end up using both bags. Just cover the casserole and adjust to your liking.
    cheddar-cheese-on-top-of-cooked-venison-and-veggie-casserole.jpg
  3. Bake for 10-15 more minutes. You want the cheese to be melted.
    melted-cheddar-cheese-on-top-of-venison-and-veggie-casserole-.jpg
  4. Let it sit for about 10 minutes before serving and then enjoy!