This Mexican venison casserole is a creamy, pasta-based dish layered with shredded cheese, fire-roasted tomatoes, smoky chile powder, and green chile. It tastes somewhat like baked southwestern mac and cheese, but kicked up a notch. It’s rich, comfort food that’s easy enough to make for any weeknight.
Have a freezer full of deer meat? Check out my complete collection of ground venison recipes. Or try my family’s favorite recipes for venison chili or venison meatloaf. And if you need to grind your venison before getting started, check out my guide for grinding venison at home.
At my house, we like to serve this casserole topped with warm salsa verde, sour cream, and an extra sprinkle of cotija cheese (parmesan when we can’t find it). And while I don’t like to admit it, my kids now have me crumbling tortilla chips over the top for an extra layer of crunch. It seems wrong, but it’s the perfect touch.
Tips for Making the best Casserole:
Season before you bake.
The biggest reason casseroles taste flat is under-seasoning. Once you’ve mixed the venison, pasta, tomatoes, cream, and cheese in a bowl, taste the mixture and adjust the salt, pepper, and chipotle before it ever hits the oven. A well-seasoned base means a better finished venison casserole.
Adjust the heat level.
Chipotle chili powder brings smoke and medium heat. If you like things spicy, add a little more chipotle than the recipe calls for. If you want a mild casserole, use less chipotle and lean on smoked paprika instead. You can also stir in a can of diced green chiles for extra flavor without turning it into a “hot” dish.
salt the pasta water.
Under-salted pasta will give you a bland deer meat casserole no matter how good the sauce is. Salt the water well (it should taste like the sea) and cook the pasta just to al dente so it holds up in the oven.
Don’t Overcook the pasta.
This is a very important, often overlooked tip for making pasta casseroles. If you overcook the pasta, it will turn into a thick, mushy block once it’s baked. The best way to avoid this is to cook your pasta to al dente and immediately shock the pasta in cold water to stop the cooking process.
use Fresh herbs if possible.
Fold in chopped cilantro or parsley before baking. The herbs brighten the rich cheese sauce and keep this from eating like a one-note pan of baked cheese and noodles. It is also a pro move to top the cooked casserole with fresh herbs just before serving. This really gives this dish an extra pop of fresh flavor.
How to Make Venison Casserole:
Cook the pasta.
Boil the macaroni in well-salted water until just al dente, then drain and rinse under cold water. This stops the cooking so the pasta doesn’t turn mushy in the oven.
Brown and Season The venison.
In a large skillet, brown the ground venison in olive oil and season with salt and pepper. Add onion and garlic and cook until the onions are soft and translucent. Pour in a bit of heavy cream and simmer until slightly thickened to add moisture and richness to the lean meat.
Build the Sauce:.
In a large mixing bowl, combine the venison mixture with fire-roasted tomatoes, the rest of the heavy cream, dried herbs, chili powder (or chopped chipotles in adobo), parmesan, and 2 cups of shredded cheese. Taste and adjust the seasoning until it’s where you want it.
Add The Pasta and Assemble.
Stir the cooked macaroni into the sauce until everything is evenly coated. Transfer to a greased 9×13 baking dish and top with the remaining cheddar in an even layer.
Bake until bubbly.
Cover with parchment and foil. Then bake until hot throughout. Uncover and bake a few top is browned and the cheese is bubbling.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prepare this venison casserole one day in advance. Follow the recipe instructions up to step 8 (before the baking step). Cover the pan with plastic wrap and store it in the refrigerator until you’re ready to bake.
To Freeze: Prepare the dish until you reach the baking step. Cover it with greased aluminum foil and freeze it for up to 2 months. When you’re ready to eat, thaw in the refrigerator. It can take 1 to 2 days to thaw. Bake for around 20 minutes covered and 10 minutes uncovered. You can also bake it while it’s still frozen. Bake covered for about 45 minutes. Uncover and bake for another 10 to 15 minutes or until thoroughly heated.
Reheat leftovers: Leftover venison casserole reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat covered in a 300°F oven or gently in the microwave with a splash of cream or milk if the pasta looks dry.
Meat For the Casserole
This recipe is made for plain ground venison, but my venison chorizo works well. And if you’re in a pinch, ground beef or ground pork are great substitutions.
More Ground Venison Recipes
Check out some more of my favorite ground venison recipes listed below. Or for more options, take a look at my complete venison recipes page.
Lastly, if you try this venison casserole recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and seeing the photos of recipes you’ve made.
Mexican Venison Casserole
Ingredients
- 1 pound box dry macaroni
- 3 tablespoons olive oil
- 1 pound ground venison
- 3 minded garlic cloves (or 1 teaspoon garlic powder)
- 1 cup diced onion
- 28 ounces diced fire roasted tomatoes (canned)
- 4 ounces chopped green chiles (canned)
- 1 1/4 cups heavy cream, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 tablespoon chile powder (I prefer Chipotle)
- 2 cups shredded Monterey Jack cheese (or shredded cheddar)
- 1/2 cup grated parmesan cheese (or cotija)
- 1/4 cup chopped fresh cilantro (or parsley)
- kosher salt, to taste
- ground black pepper, to taste
Instructions
Pre-heat Oven
- Preheat oven to 375 degrees F.
Cook the Pasta.
- Cook the macaroni in a large pot of salted water until it is al dente, "barely tender." Drain the pasta and rinse with cold water. Set aside.
Brown the Venison:
- Heat the olive oil in a large skillet over medium-high heat. Add the venison and season with salt and pepper. Crumble the meat with a sturdy spoon or spatula and cook until golden brown.
Cook Onions and Garlic.
- Lower the temperature to medium heat and add the onions and garlic. Cook for a few minutes until the onions are translucent.
Mix Everything Together
- Using a large mixing bowl, add the canned tomatoes, cooked meat mixture, remaining 3/4 cup of heavy cream, oregano, thyme, cumin, chipotle powder, parmesan cheese, and 2 cups of the shredded cheese.
- Season to taste with salt and pepper. Add more powder for a more pronounced flavor. Fold in the chopped cilantro.
- Add the pasta to the sauce mixture bowl and stir to combine.
Assemble the Casserole
- Grease a 9" x 13" baking pan. Pour in the pasta mixture evenly. Sprinkle with the remaining shredded cheese on top. Cover the pan with a sheet of parchment paper. Cover the pan and parchment paper with greased aluminum foil.
Bake
- Bake for 20 minutes at 375 degrees. Remove the foil and parchment paper. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and lightly browned.
NOTES
Follow the instructions above through step 7. Pour the mixture into your slow cooker. Cover and cook on high for 2 hours or on the low setting for 3 hours. Stirring halfway through will make the dish creamier. Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently in a microwave on the low setting or in a 300-degree F oven, covered. Toppings: My favorite toppings: Hot sauce, sour cream, extra shredded cheese, and warm salsa verde.
4 thoughts on “Mexican Venison Casserole”
This was some good stuff. My wife added some extra cheese and chipotles.
We doubled the Chipotle and it was just right.
Hey Larry,
Instead of using parchment paper and greased aluminum foil to cover the casserole dish, could I use the glass lid that comes with my oven-safe casserole dish?
Thanks,
Trish
Absolutely. Just extra security to help prevent the cheese from sticking.