~ 1 pound ground venison
~ 2 tbsp butter
~ 1 cup chopped green pepper
~ 1 cup chopped onion
~ 1 can (4oz) sliced mushrooms, drained
~ 1 can (28oz)whole tomatoes with liquid, cut up
~ 1 can (2 1/4 oz)sliced ripe olives, drained
~ 2 tsp dried oregano
~ 1 lb spaghetti, cooked and drained
~ 2 cups shredded cheddar cheese
~ 1 can condensed cream of mushroom soup
~ 1/4 cup water
~ grated parmesan cheese
In a large skillet, brown ground venison in butter. Add onion and green pepper, saute until tender. Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes.
Place half of the spaghetti in a greased 13x9x2 baking dish. Top with half the venison/sauce mixture. Sprinkle with 1 cup of the shredded cheese. Repeat layers.
Mix the soup with the water till smooth. Pour over the casserole. Sprinkle with parmesan cheese.
Bake uncovered, at 350 degrees for 30-35 minutes or until heated through.
Serve & Enjoy!
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