VENISON CREAM CHEESE CASSEROLE
Submitted By: Thomas Ellefson

Recipe for: 4 servings
Ingredients:

1 1/2 Lbs. Ground venison season well
To taste
1 Onion chopped
1 Green pepper  chopped
1 16 oz. fresh mushrooms sliced
2 tbs. Minced garlic
1 12 oz. creamed cottage cheese
1 16 oz. cream cheese softened
1 8 oz. sour cream
1 (32 oz.) jar Prego spaghetti sauce
2 tsp. Fennel seed
3/4 Bag of egg noodles cooked &
Drained
2 cups Shredded cheddar or Colby cheese

Procedure:

1. Brown venison with onion and minced garlic.
2.  You may need to add margarine to venison since it is so lean.
3.  Add green pepper, fresh mushrooms, fennel seed and spaghetti sauce.
4.  While this mixture simmers for 10 minutes, cook egg noodle and drain and rinse.
5.  In medium bowl cream together cottage cheese, cream cheese and sour cream.
6.  Spray a 9 x 13 inch pan with Pam and layer with noodles, cheese mixture and spaghetti sauce. 
7. Top with shredded cheese and bake for 1 hour at 325 degrees.
8.  You may need to cover with foil if edges of casserole seem to darken.