Venison Casserole
This casserole is marvelous! I usually double the recipe and make 2 so that I can freeze one for the next week's menu.
Ingredients
-
8
cup
brown rice
(precooked)
-
2
lb
venison or beef roast
(precooked)
-
1
cabbage
(chopped)
-
onion
(chopped)
-
1
cup
cheddar cheese
(shredded)
-
1/8
cup
soy sauce
(non-gmo)
-
3
tbsp
balsamic vinegar
-
1
cup
greek yogurt
-
salt and pepper
to taste
Instructions
-
Precook the rice and the roast. I prefer slow-cooking the roast in broth in a crock pot. Cool and shred the meat.
-
Saute the cabbage and onion in butter until semi-tender.
-
Mix all ingredients together and pour into a 9x13 inch cake pan. Bake at 375 degrees for 45 minutes or until bubbling and slightly brown on top.
-
Serve with salad or a side of green beans.