1 lb. ground venison
1 green pepper, chopped
1 onion, chopped
1 pkg. noodles
1 can tomato soup
1 can mushroom soup
1 1/2 c. grated cheese
1 can cream-style corn
salt and pepper to taste
1 Tbsp. chili powder
Combine the venison, green pepper and onion in a skillet
and cook until brown. Cook the noodles according to package
directions and drain; add to the venison mixture. Add the
salt, pepper, chili powder, tomato soup, mushroom soup, cream-
style corn and 1 cup grated cheese. Pour into a greased
2-quart casserole dish and sprinkle with remaining grated
cheese. Bake at 275 degrees until heated through.
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