Heartland Cooks 2/24 - Venison Hobo Casserole

This week's Heartland Cooks: Jim & Vicki Chesnick of Piedmont, MO
This week's Heartland Cooks: Jim & Vicki Chesnick of Piedmont, MO

This week on Heartland Cooks we profile a pair from Piedmont, MO. Jim Chesnick admits his lovely wife Vicki does the cooking and he mainly does the eating, but he's responsible for bringing home one main ingredient for this dish every deer season. The Chesnick's recipe: Venison Hobo Casserole is an extremely affordable, exceptionally flavorful dish that will help you clear the wild game out of freezer in anticipation of bringing home your next big buck.

  • 1 lb. ground venison
  • 1 small onion
  • 2 medium potatoes (sliced)
  • 4 slices American cheese
  • 1 10 3/4 oz. can Cream of Mushroom soup
  • 1/8 cup milk
  • 1 1/2 cups French's fried onions
  • Salt and pepper to taste

Preheat the oven to 350-degrees.

Spray 8 x 8 square glass pan with cooking spray. Press ground venison evenly into the bottom of the pan and sprinkle with salt and pepper (if desired). Add a layer of onion slices on top, then layer on potato slices. Sprinkle more salt and pepper (if desired). Next add a layer of American cheese slices.

Mix the milk and Cream of Mushroom soup together in a separate bowl and pour the mixture over the cheese.

Cover the dish with aluminum foil and bake for 1 hour to 1 hour 30 minutes until the potatoes are tender to a fork prick.

Remove the foil and top casserole with French's fried onions. Bake for another 5 minutes until onions are lightly browned. Enjoy!

Jim's Tip: If you do not have venison on hand, it's just as good with lean ground beef or any other ground meat as a substitute.

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