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Venison Casserole
1 to 1.5 pounds shredded venison, cooked, with as little extra gravy as possible on it (you can also use shredded beef roast, or shredded cooked chicken)
5 or 6 medium to large potatoes, cubed into 1 inch by ¼ inch pieces
1 large onion, chopped
Bacon grease or Crisco for frying
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint of green beans, drained
¾ of a bag of shredded cheddar cheese
1 tube of Town House or similar buttery crackers, crushed
1 stick of butter
In a large frying pan, use bacon grease (or Crisco) to fry potatoes and onion (seasoned to your taste with salt and pepper) until potatoes and onion are tender. Then add green beans, soups, cheese, and meat. Mix thoroughly and cook until warm through. Transfer to a greased 9x13 pan, and spread evenly. Melt butter and mix with cracker crumbs, and put on casserole. Bake at 350 degrees for 30 to 45 minutes until hot and bubbly.
Enjoy!
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