That’s why I got so excited when I came across this recipe! It uses the simplest of ingredients that you’ll probably already have at hand, or you can get them for just a few bucks. This casserole is easy to prepare and it’s a hearty meal for your whole family, as the recipe serves 4-6.
This is a great, hearty casserole that makes the perfect dinner on those busy weeknights. Ground venison is used, but you could simply switch it to ground beef or even turkey, if that’s what you have at hand. Add a little macaroni and some veggies from cans, and the result is a delicious meal everyone in your family will love.
Ingredients
1 tbs. Bertolli olive oil
1/2 cup onion, chopped
1 lb. ground venison (or meat of your choice)
4-5 oz. of uncooked elbow macaroni
1 tsp. McCormick garlic powder
salt to taste
8 oz. tomato sauce
8 oz. canned corn
2 oz. sliced black olives
8 oz. shredded Kraft cheddar cheese
Instructions:
Cook macaroni according to package directions. Drain and set aside. Preheat oven to 350 F. Spray a baking dish with nonstick spray (8×11″ or similar size).
Saute onion in olive oil for 2-3 minutes until translucent, remove from pan and set aside. In the same pan, add the ground meat. Sprinkle with garlic powder and salt. Brown lightly, but remember this is going to cook in the oven afterwards.
Turn off heat. Add the saute’d onions and tomato sauce into the meat. Then, add the cooked macaroni, olives, and corn; combine well. Pour mixture into the prepared dish and spread evenly.
Top with the cheddar cheese and bake until cheese is melted and slightly browned, 20-25 minutes.
