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

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