| Bison Potato Casserole |
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A hearty stick to your ribs dish that is perfect for lunch or dinner on cold winter days. Reheats very well, microwave or regular oven. It can produce plenty of sumptuous juice; so be sure to serve it with crusty bread. Serves up to 8 adults. |
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| Ingredients |
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2 1/2 to 3 lbs
4 tbsp
3 tbsp + 1 tsp
2
1/2 tsp
1/2 tsp
1
1/4 tsp
1/2 tsp
1/2 tsp
1 tbsp
1 lb
1
1/2 cup
1/4 cup
1 can
1 can
6 ounces
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potatoes, peeled and sliced ¼ inch thick
butter
vegetable oil
zucchini, sliced ¼ inch thick
salt
black pepper
large cooking onion, sliced thinly
thyme
basil
oregano
Worcestershire sauce
ground bison
small can tomato sauce (7.5 ounces)
milk
all purpose flour
cream of mushroom, or cream of celery soup
water
old Cheddar cheese, grated
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| Directions |
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- Preheat oven to 375°F.
- In a large saucepan melt 2 tbsp of butter; add 2 tbsp vegetable oil. Add potato slices and cook over medium-low heat for 6-7 minutes, stirring frequently.
- Add zucchini, salt, pepper and cook for another 5 minutes. Spoon potato-zucchini mixture into 13x9x2 baking dish and set aside.
- Return clean pan to stove; add 1 tbsp vegetable oil and sauté onion until transparent. Clear the pan setting cooked onion aside.
- Add 1 tsp vegetable oil to pan. Over medium-high heat, brown ground bison. Add cooked onion once bison is browned, then blend in milk, tomato sauce, oregano, thyme, basil and Worcestershire sauce. Combine well, then layer mixture evenly over the contents of the casserole dish.
- Clean pan, add remaining butter and melt over medium heat. Stir in flour and cook for 1 minute. Add soup, water and stir until the mixture boils slightly and thickens. Stir in grated Cheddar cheese. Once melted, layer soup and cheese mixture evenly over casserole dish contents.
- Bake for 50 minutes. Top should be brown when cooking is complete. Let stand for about 20 minutes before serving. Don't forget the crusty bread for mopping up the juices.
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