ground deer meat shipwreck casserole
1 pound ground venison
1 medium yellow onion (chopped)
1 green bell pepper (chopped)
28 oz canned diced tomatoes
non-stick cooking spray
2 tablespoons olive oil
4 cloves garlic (chopped)
2 teaspoons salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon black pepper
Pack 30 oz frozen hash browns
4 cups grated cheddar cheese
Preheat oven to 400 degrees. Set the oven rack in the center. Spray a 9-by-13-inch baking dish with nonstick spray. Heat the olive oil in a large skillet over medium heat and brown the venison. Add onions, garlic, and peppers to the frying pan and sauté. Cook for a few more minutes and the vegetables will start to soften. Season with salt, cumin, paprika, and pepper. Add the diced tomatoes and simmer over low heat for 15 minutes, stirring regularly to prevent sticking. Cook until most of the water has evaporated from the pan and the mixture has a through-jaw consistency. Removed from heat. To make a casserole, add about 2/3 of the frozen hash browns to the prepared baking dish and spread loosely in an even layer. Top with an even layer of ground venison mixture, followed by 2 cups of grated cheese. Lightly spread remaining shredded hash browns on top. Add a pinch of salt and pepper to the top of the casserole. Bake the casserole uncovered for 45 minutes. Remove casserole and top with remaining cheese. Return to oven until cheese is melted and potatoes are crispy (about 15 minutes).
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