Monday Recipe: Reunion Casserole

Yesterday was the first Gooding reunion I have attended.  Are you wondering who the Gooding clan is and how I am related?  Well that is a good question.  Bill's Dad's family is part of the clan and so since we have moved back South Carolina, it was time for us to put in an appearance at the reunion.  Commanded by Bill's great aunt, of course. 

And so the following casserole was born from Bill's and my brains as well as a pantry and fridge raid!

Mediterranean Venison Casserole

Ingredients:

·         2 lbs ground venison (other ground meat will work)

·         1 large onion diced

·         1 red bell pepper diced

·         1 pkg frozen mixed vegetables

·         1 cup frozen broccoli chopped

·         1 large can mushrooms chopped finely

·         2 cups Israeli pearl couscous

·         2 cups water

·         ¾ cup plain sour cream

·         ½ cup garlic and herb sour cream (we used Breakstone’s brand)

·         2 cups Italian Cheese blend shredded cheese

·         ½ tsp cayenne pepper

·         1 tsp Thyme

·         Salt and black pepper to taste

Directions:

1.       Cook couscous in the water with salt according to the package directions.

2.       When couscous is almost done, add frozen vegetables to the pot until they are warmed through, set aside

3.       Brown the ground venison with onion and bell pepper.  Add the cayenne, thyme, salt and pepper.  Drain well.

4.       Add mushrooms and sour cream.  Heat through

5.       In a large bowl pour the couscous mixture and meat mixture together.  Stir to coat vegetables and couscous

6.       Pour into a greased 9x13 casserole dish.

7.       Top with shredded cheese.  Bake in 350 degree oven until the cheese browns a bit on the edges and melts.

Hope you enjoy this one as much as the family did!