Elk and Potato Casserole
- 1lb elk burger
- 1 small onion finely chopped
- 4 cups potatoes thinly sliced
- 2 TBSP melted butter
- 1 cup shredded cheddar cheese
- 1 can cream of celery soup
- 1/3 cup milk
- 1 tsp. salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- A bag of frozen corn or vegetable of your choice
Mix potatoes with butter and salt. Line potato mixture in bottom of a greased 13x9 baking dish. Bake at 400 for 30 minutes, until potatoes are almost tender. While that is baking, brown the elk burger with the chopped onion. Once it is brown, mix with the vegetables of your choice and layer on top of partially cooked potatoes. Combine cream of celery soup, milk, salt, pepper, garlic powder, and ½ cup cheese, and pour over meat and vegetable mixture. Bake for an additional 20-25 minutes. Pull out and sprinkle with remaining cheese and put back in oven for a couple of minutes to melt.
