Number of Servings - 10
1/2 cup chopped onions
2 cloves garlic, minced
3 tablespoons cooking oil
2 pounds ground Bighorn Sheep meat (no fat)
8 ounces sharp Cheddar cheese, shredded
2 10-3/4 ounce cans condensed tomato soup
1/4 cup chili sauce
1 cup chopped celery
1/3 cup chopped green peppers
1/4 teaspoon salt
- dash of lemon pepper
- dash sage
8 ounces medium flat noodles, cooked and drained
1-1/2 cups soft bread crumbs
3 tablespoons butter or margarine, melted
In skillet, cook onion and garlic in oil till tender.
Stir in ground sheep and cook till meat is lightly browned.
Drain off oil and combine meat, onion and garlic with cheese, soup, 1 cup of water, chili sauce, celery, green peppers, salt, lemon pepper and sage.
Add cooked noodles and mix well
Turn into 13x9x2 inch baking dish.
Combine bread crumbs and melted butter.
Sprinkle crumbs over dish and bake in 350 degree F oven for 40-45 minutes.
Garnish with green or red pepper rings prior to serving , if desired.
Notes & Variations:
This is a tried and true burger casserole dish that is a favorite of mine and also works well with any venison. Variations in the choice of cheeses also promise pleasing results. For a less spicy dish, mushroom soup can be substituted for the tomato soup and chili sauce.
Contributor: Bob Kolowith, RRGC
Although almost every cookbook has some variations of a burger/noodle casserole, my recipe is tailored to the delicate Bighorn Sheep meat. This meat is a rare threat and can easily be overpowered with herbs, spices, and sauces. I strongly recommend letting the delicious Bighorn flavor prevail.