A layered casserole with deep roots in Texas and the Hill Country — ground venison (or beef) browned with garlic and simmered in tomato sauce, layered over egg noodles with a creamy sour cream and cream cheese mixture, then topped with shredded cheddar and baked until bubbly. John and Terri April’s version uses venison, which gives it a slightly leaner, earthier flavor. It’s the kind of casserole that feeds a crowd and tastes even better the next day.
Ingredients
2 Tbsp olive oil
1 clove garlic
1 lb. ground venison (or beef)
½ tsp salt
½ tsp pepper
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. small egg noodles
1 (3 oz.) pkg. cream cheese, softened
1½ c sour cream
6 green onions, chopped
½ lb. cheddar cheese, shredded
Instructions
Preheat oven to 350°F. Grease a 13x9 inch casserole dish.
In a skillet, sauté garlic in olive oil. Add meat and brown thoroughly.
Add salt, pepper, and tomato sauce. Simmer for 20 minutes.
Cook egg noodles according to package directions. Drain and place in prepared casserole dish.
In a bowl, combine the cream cheese, sour cream, and chopped green onions. Mix until smooth.
Spread the cream cheese mixture evenly over the noodles.
Spoon the meat mixture over the top.
Sprinkle shredded cheddar cheese over everything.
Bake uncovered at 350°F for about 30 minutes, until bubbly and cheese is melted.
Venison note: Ground venison is leaner than beef and works beautifully here — the tomato sauce keeps it moist. Ground beef works equally well if venison isn’t available.
