Cheesy Venison Hashbrown Casserole
2 bags shredded hash browns
4 TBS butter
salt & pepper to tatse
1 TBS garlic
1-lb ground venison
1 can cream of mushroom soup
1 can diced seasoned tomatoes, drained
1 jar oke doke cheese sauce
1 cup french fried onions
Turn Crock pot on high, pour hashbrowns into crock pot, add butter, salt and pepper, garlic. Cook this on high til the hashbrowns are soft. In a fry pan cook the venison, add salt and pepper, drain excess fat. Add to meat mixture, mushroom soup and tomatoes. Cook for 3 minutes, set aside. Spread 1/2 jar of cheese sauce over hashbrown mixture, pour meat mixture over cheese, add remaining cheese. Cook on Low for 1/2 hour, then sprinkle french fried onions over the top.
I created this reciepe because I come from a family of great hunters and we are always looking for ideas to use our fresh venison. Its a filling and tatefull dish, that even the kids love.