This tasty dish features ease of preparation in a short time and is a different take on spaghetti. Everyone who eats this always wants a second helping.
4 ounces spaghetti, broken into 2-inch pieces
1 1/2 pounds ground venison
1 package fresh/frozen vegetable seasonings (chopped onions, celery and bell peppers), thawed
1 cup (8 ounces) sour cream
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
2 cups (8 ounces) shredded Monterey Jack Cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cans (2.8 ounces each) French-fried onions, divided
Cook spaghetti according to package directions. Brown ground venison with vegetable seasonings and 1/4-teaspoon garlic powder and drain. Then, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and rest of garlic powder. Drain spaghetti and add to egg mixture with Monterey Jack cheese, spinach, half of the onions and the cooked venison/vegetables. Pour into a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes or until heated throughout. Top with remaining onions and return to the oven for five minutes or until onions are golden brown. Yield: Six to eight servings.
Deer and Fixings:
This venison cookbook is the combined cooking knowledge and experience of more than 90 years of testing and preparing delicious venison dishes that are heart-healthy, low in fat and calories and high in protein. Learn how to field-dress a deer, how to prepare and cook deer meat and what side dishes to serve with your wild game. This guide contains more than 100 venison recipes prepared with ground venison, venison loins, venison roasts, venison steaks and venison stew meat, along with over-150 delicious vegetable, soup, appetizer, salad, bread and dessert recipes.