Sour Cream Casserole

1-1/2 pounds ground antelope

2 medium onions, chopped

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley

1 cup bread crumbs

1 envelope onion-mushroom soup mix

1 cup hot water

1 can whole kernel corn, drained

1 (10-1/2 ounce) package frozen mixed vegetables, thawed and uncooked

1 cup sour cream

Crumble meat into skillet and brown in small amount of shortening or butter. Add onions and cook a few minutes more. Drain off any grease. Add salt, pepper, parsley, and soup mix, and mix well. Add water and mix again. Add corn, vegetables, and sour cream. Mix lightly but thoroughly. Spoon into baking dish. At this point, casserole may be refrigerated or frozen. If frozen, thaw before baking. Sprinkle with bread crumbs.

Bake uncovered for 15 minutes in a 350 degree oven, then cover loosely to prevent over-browning and bake about 30 minutes longer or until bubbly.

Copyright 1998-2014 Stephen Ricciardelli