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Macaroni and Meat

When I was growing up, this was my absolute favorite food.  My mom used to make this for us pretty regularly.  She used hamburger meat back in those days, but I have changed the recipe to use ground venison instead.  Either meat works quite well in this recipe.

Out of all of the foods that I cook and eat, I believe that I could eat this meal over and over and never really get tired of it.  I generally cook a big casserole dish full of it, then reheat it over the course of a week, adding a little milk each time, and eat it daily for lunch until I run out.


  • 1 pound of ground venison
  • 1 pound of macaroni.  I recommend Dreamfields.
  • 1 large onion
  • 1 can tomato soup
  • 2 cups mile
  • 1 pack of Velveeta cheese
  • sea salt
  • pepper
  • garlic powder
  • Cavender's Greek Seasoning
Chop the onion, then mix it in with the venison in a hot skillet and brown the meat.  While browning the venison, add the salt, pepper, garlic powder, and Greek seasoning to taste.  Also cook the macaroni according to the recipe on the box at this time.  Drain the macaroni and remove any grease from the meat.

Put the tomato soup in a jar with the milk.  Shake it well until you have a good mixture.

When both the meat and the macaroni are done, put half of each into a large casserole dish.  Pour one third of the soup/milk mix into the dish.  Stir this mixture well so that the meat and the macaroni are evenly distributed and the sauce gives a good coating to both.  Slice the cheese into pieces about ½ inch thick and place them on top of your first layer of macaroni and meat. 

Now, in the pot that you cooked the macaroni in, mix the rest of the meat, macaroni, and another third of the soup/milk mix.  Stir well, then pour this on top of the first layer in your casserole dish.  Add more cheese to the top, then pour the remainder of the sauce over the whole thing.

Bake covered at 350 degrees until the cheese is completely melted.  Stir well and serve hot.

When reheating, add a little bit more milk to prevent the macaroni from drying out.  Reheat carefully over low heat; do not allow the mixture to scorch. 
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