If you are looking for some good ole comfort food, we have the perfect recipe for you to try. Venison and zucchini noodle bake is an easy recipe because it allows for a lot of variation. If the kitchen lacks garlic powder (or some other ingredient), no biggie—swap it out for another similar spice. Don’t have shredded cheddar? Try Monterey jack. None of the ingredients are fussy. Make it your own!
Venison and Zucchini Egg Noodle Bake – Ingredients
- 1 medium zucchini
- 1 pound ground venison
- 1 medium to large onion
- 3 cups egg noodles
- 2 tablespoons butter for cooking zucchini
- 1 cup milk (dairy or any non-dairy version is fine)
- 1 10.5 ounce can of cream of mushroom soup
- ½ cup shredded cheddar cheese
- ½ cup mild salsa
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese for serving
Venison and Zucchini Egg Noodle Bake – Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Chop onion into small pieces.
3. Combine venison and onion in frying pan. Brown venison/onion mixture on the stovetop. I prefer to use cast iron to brown venison. Once the venison is browned, you can put it in the baking pan.
4. Chop zucchini into small pieces. Return to your skillet with butter and add zucchini. Season with onion powder, garlic powder, salt and pepper. Sautee for 2-3 minutes. Do not overcook.
5. While venison and zucchini are cooking, boil egg noodles until soft. Do not over boil or they will lose their texture.
6. Combine venison/onion mixture, zucchini, cooked egg noodles, milk, cream of mushroom soup, shredded cheddar cheese, and salsa in a large baking pan. Stir to combine. Add more salt and pepper to taste if needed.