I made this for the first time with venison tonight and it was a hit! I didn’t really know what to expect because, honestly, it was a really last minute experiment. I had about 20 minutes until he got home and I hadn’t even thought about what we would eat tonight. I don’t cook every night. Most of the time I try to cook in advance with crock pot meals. I double or even triple the recipe, cook it in the crock pot so I can forget about it for hours (so great!) and then when it’s all done, after we’ve eaten that evening’s meal, I’ll freeze the rest and I’ll get at least another 2 nights of meals out of it. Work smarter, not harder!
Usually I make a version of this recipe with chicken. So I’m guessing it would lend itself well to being made with certain game birds as well. If you want to make it in the slow cooker with chicken, simply dump all the ingredients in, add a whole cup of milk, not just a 1/2 cup. Cook for about 3 hours on high, checking the meat to see when it’s finished. You can even throw in frozen meat and it’ll cook perfectly, but it takes longer. Also, you may want more garlic because it tends to lose some flavor if it cooks for several hours.
The ingredients reminded me so much of hamburger helper, that I thought, “Hey! I bet it probably tastes great with ground beef, which we don’t have, but what’s similar to ground beef, yet better? Venison! So that’s how this venison version was born.
It’s very spicy when you use the can of HOT Rotel Diced Tomatoes & Green Chilies, but that’s totally adjustable by selecting the MILD or ORIGINAL instead.
Let me know what you think, and if you made any improvements of your own! I’d love to hear about your version.
| Servings |
| 3 people |
| Cook Time |
| 20 minutes |
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Easy and belly warming! This versatile recipe can be made with ground venison, ground beef, or even chicken. Spicy and cheesy, but you can choose your level of heat by selecting either mild, medium, or hot Rotel tomatoes & green chilies. Goes well with a crisp green salad.
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- 1 lb ground venison or ground beef
- 1 12 oz bag egg noodles or substitute rice
- 1 10 oz. can cheddar cheese condensed soup do not add water
- 1 10 oz. can fiesta nacho cheese condensed soup do not add water
- 1 10 oz. can cream of mushroom condensed soup do not add water
- 1 10 oz. can Rotel diced tomatoes & green chilies choose from mild, medium, or hot
- 1/4 to 1/2 tsp garlic powder start with 1/4 tsp, and add more if you prefer a stronger garlic flavor.
- 2/3 cup milk
- Boil egg noodles according to directions and set aside, off the heat.
- In a large frying pan, cook the ground venison (or beef) stirring frequently, until done. Drain grease, if any.
- Add remaining ingredients to the venison in the frying pan - cream of cheddar cheese, fiesta nacho cheese, cream of mushroom, rotel tomatoes & chilies, milk, and garlic powder. Stir together until thoroughly mixed. Keep on medium heat, stirring frequently, until entire mixture is hot.
- Add cheesy venison mix to bed of pasta, mix and enjoy!
*If you aren't a venison eater, substitute with ground beef or chicken.
*Options for stretching the recipe:
1. Add more milk! It will produce a thinner mixture, but it's already fairly thick to start with.
2. Instead of adding more milk, add water.
2. Add more pasta or rice.
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