Our family loves John Wayne movies, so when I discovered this dish, adapted from an actual recipe that John Wayne submitted for a cookbook, I had to try it. This John Wayne Venison Casserole is perfect for your next potluck dinner. It always goes over very well.
Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Spray a 9" x 13" oblong baking pan with baking spray. You may also cut this recipe in half and use an 8" square baking dish, which I have done when making dinner for my husband and me.
Prepare the Ingredients
Using a chef's knife and cutting board, dice the sweet onion.
Mince the garlic.
Shred the sharp cheddar cheese with a box grater.
Brown the Meat Mixture
Heat a large skillet over medium heat with 1-2 tablespoons of olive oil. Cook the ground venison until browned.
(Because our ground venison is quite lean, I always use a few tablespoons of oil when I brown the meat. If you've opted to use lean ground beef, you may still need a bit of oil for cooking, depending on the fat content in the meat.)
Add the diced onion and minced garlic to the browned meat and allow to cook for a few minutes until tender.
Stir the taco seasoning, kosher salt, and freshly ground black pepper into the meat. Add the water to the mixture, and continue cooking on medium-low heat until the water has nearly evaporated and the mixture has thickened.
Prepare the Sour Cream and Tomatoes
In a medium bowl, combine the sour cream, mayonnaise, and half of the shredded cheddar cheese. Stir until combined.
Using a second bowl, combine the petite diced tomatoes and green chiles. Mix to combine.
Assemble the Casserole
Line the prepared oblong baking dish with the thawed Southern Hash Browns.
(Either thaw the hash browns at room temperature or place them in a microwave-safe bowl and heat in microwave until thawed.)
Sprinkle the ground venison mixture evenly over the hash browns.
Next, spoon the tomatoes and green chiles over the meat.
Follow this by spreading the sour cream mixture over the tomatoes until completely covered.
Last, sprinkle the remaining shredded cheese over the top. Bake in a preheated oven for 25-30 minutes until the cheese is golden brown and the mixture is bubbling.
Allow the casserole to cool for 7-10 minutes before serving.
This recipe will serve 10-12 people.
Notes
*If you are taking this dish to a potluck dinner, simply cover the top of the casserole with aluminum foil and then wrap a large towel around it or place it inside an insulated tote to keep it warm while you travel.