Vension Casserole Recipe

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Vension Casserole Ingredients

1 lb ground venison or beef
1 small onion
1 can cheddar cheese soup
1 can cream of celery soup
1 frozen french fries
1 pepper

A Recipe for
Vension Casserole

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This Recipe for Vension Casserole is one of thousands in the Recipes-to-go Meat Cookbook.

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Vension Casserole Recipe
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

This is a recipe for Vension Casserole from the recipe cookbook of Recipes-to-go (Meat)

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Vension Casserole recipe - a tasty recipe for you to add to your collection!
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Vension Casserole

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Vension Casserole Directions

1. Dice onion and mix with ground meat and pepper to taste (use
*lots*). 2. Press into the bottom of a 9x9" pan. 3. Mix together the
two cans of soup - do *not* dilute with water. Spread
mixture over the meat. 4. Cover entire surface generously with
frozen french fries. 5. Bake at 350 for 40 minutes or until done -
fries should be golden and crispy.

Serves: 4

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Vension Casserole Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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