|
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.
|
 |
|
Ingredients
- 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. |
|
|