Chipotle Cheddar Venison Casserole
Chipotle cheddar venison casserole with macaroni, fire-roasted tomatoes, and plenty of cheese. A hearty and rich comfort food perfect for lean ground venison.
Servings: 8 People
Ingredients
- 1 pound box dry macaroni
- 3 tablespoons olive oil
- 1 pound lean ground venison (less than 20% added pork fat)
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 cup diced onion
- 1 28- ounce can diced fire roasted tomatoes
- 1 1/4 cups heavy cream, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 tablespoon chipotle chili powder or 3 to 4 chopped chipotles in adobo
- 4 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh herbs (parsley, basil or cilantro)
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F.
Prepare Noodles.
- 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 meat:
- Heat the olive oil in 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.
Moisten Meat.
- Add a 1/2 cup of the heavy cream and cook until it has slightly thickened. This will add some creaminess and moisture back into the meat.
Make the Sauce and Cheese Mixture.
- 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 cheddar cheese. Season to taste with salt and pepper. Add more chipotle powder if you like more heat and smokiness. Fold in the fresh herbs of choice.
Add Pasta.
- Add the pasta to the sauce mixture bowl and stir to combine.
Assemble.
- Grease a 9" x 13" baking pan. Pour in the noodle mixture. Sprinkle with the remaining cheddar cheese in an even layer. Cover the pan with a sheet of parchment paper. Cover the pan and parchment paper with greased aluminum foil.
Bake the Casserole
- Bake for 20 minutes. Remove the foil and parchment paper. Bake uncovered for 10 to 15 minutes until the cheese is bubbly and lightly browned.
NOTES
Slow Cooker Instructions:
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 create a creamier dish. Storage and Leftovers:
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 crumbled tortilla chips Serving: I like to eat this with my homemade Parker House rolls.
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 create a creamier dish. Storage and Leftovers:
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 crumbled tortilla chips Serving: I like to eat this with my homemade Parker House rolls.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!