1960's casserole made with ground venison or beef.

Helen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.

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  • Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.

  • Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

Nutrition Facts

725.1 calories; protein 44.9g 90% DV; carbohydrates 67.6g 22% DV; fat 29.9g 46% DV; cholesterol 131.3mg 44% DV; sodium 1226.4mg 49% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2008
This was a tasty dish and my boys and I enjoyed it though we all agreed that it needed a more saucy or perhaps creamy texture. We will definitely try some additions. 1 can condensed tomato soup 1 t worcestershire sauce. If that doesn't do it well try cream of celery soup or maybe mix some cheese throughout. It was good but we just want to suit it to our tastes. Read More
(38)

Most helpful critical review

Rating: 3 stars
01/12/2011
As is the recipe is about 3 stars - very bland and much to dry. I added extra water during the stovetop process plus some extra sauce before baking. I only baked about 20-30 minutes as it was already starting to dry out. Also added mushrooms quite a bit of italian seasoning some fresh crushed garlic some onion powder and some red pepper flakes to kick up the flavor. Next time I think I might also use beef broth instead of water for added flavor. With the adjustments was nearly 5 stars! And we called it "Bambi Marzzetti." LOL Read More
(24)
53 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/12/2008
This was a tasty dish and my boys and I enjoyed it though we all agreed that it needed a more saucy or perhaps creamy texture. We will definitely try some additions. 1 can condensed tomato soup 1 t worcestershire sauce. If that doesn't do it well try cream of celery soup or maybe mix some cheese throughout. It was good but we just want to suit it to our tastes. Read More
(38)
Rating: 3 stars
01/12/2011
As is the recipe is about 3 stars - very bland and much to dry. I added extra water during the stovetop process plus some extra sauce before baking. I only baked about 20-30 minutes as it was already starting to dry out. Also added mushrooms quite a bit of italian seasoning some fresh crushed garlic some onion powder and some red pepper flakes to kick up the flavor. Next time I think I might also use beef broth instead of water for added flavor. With the adjustments was nearly 5 stars! And we called it "Bambi Marzzetti." LOL Read More
(24)
Rating: 4 stars
01/25/2008
I'm always looking for ways to use venison and this hit the spot! I pretty much followed the recipe except I did it all on top of the stove. Read More
(19)
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Rating: 4 stars
11/10/2011
Here is the thing about this recipe, those who claim low seasoning, you need to salt the bejezus of the pasta which will go along way to seasoning the whole dish. For those that claimed to dry, the cooking time is alot, if you figure that everything is already cooked 15 minutes in the oven is plenty. Then when you put the cheese on toss it back in the oven but turn off the heat. It is already smoking hot and will melt the cheese. Read More
(12)
Rating: 4 stars
01/16/2012
modified the recipe by using yellow pepper instead of green. I baked it for about 25 minutes at 350 and once the cheese was put on I broiled on low to make for a crispy brown topping. NOTE: as with most pasta recipes before you drain your noodles measure out the amount of water you need later in the recipe from your noodle pot (in this recipe it was 3/4 of a cup). The starch in the water from your noodles will help the sauce come together better than if you used fresh water:) Also seasoned the meat with garlic salt and pepper while it was browning in the skillet as well as when the sauce was done. used cavatappi noddles (seems to hold up the sauce better penne would work well too!) baked in the same cast iron skillet used to brown the meat in and it turned out very well. an instant keeper! loved that it can be done on a modest budget with every day pantry items! Read More
(7)
Rating: 5 stars
01/05/2012
I have made this a couple of times now and they loved it. I did tweak it by adding fresh garlic in addition to powdered and substituting beef broth for water. I did not make the macarone my husband is a low/no carber. I just loved it along with other who tried it. They said they would know it was venison. A KEEPER:) Read More
(7)
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Rating: 4 stars
05/04/2010
This was good. I'm always looking for something new to do w/ Venison and this one really worked w/ little in my pantry and needing to go shopping. I made this w/ meat macaroni onions tomato sauce diced tomatos and condenced cheese soup. Kept it all on the stove top too. Quick and easy. Read More
(7)
Rating: 5 stars
11/10/2010
I don't normally enjoy venison but this was delightful. I didn't bake this dish but instead grated 2/3 of the cheese directly into the pasta / sauce mix. Mmmm! Read More
(7)
Rating: 3 stars
03/30/2011
Good basics but a bit dry as reviews stated before. I added a can of Golden Mushroom Soup with the Meat when browning. This adds the needed moisture while adding a bit more seasoning. Because of the soup I also cut a bit of the salt later in the recipe. Read More
(5)