Corn and moose meat casserole
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | fresh corn kernels or a 14oz |
| 1 | can of mexicorn | |
| 2 | tablespoons | wild onions, choppped |
| 1 | can cream of celery soup | |
| ¼ | pounds | moose meat, smoked and fine |
| 1 | chopped | |
| 1 | can tomato soup | |
| 2 | cups | potatoes, sliced |
Directions
Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter.
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000