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Cheesy venison casserole in a cast iron skillet with melted cheddar bubbling on top

Venison Casserole Recipe

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Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8 Servings

Description

A cheesy, creamy, one-skillet venison casserole packed with tender potatoes, savory ground venison, and a bubbly cheddar topping. This easy comfort food dinner is perfect for busy weeknights and a great way to use ground deer meat!

Ingredients 

  • 1 lb ground venison
  • 1 small onion, diced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp butter, melted
  • 5 medium potatoes, peeled and diced small
  • ½ cup sour cream
  • 10.5 ounces cream of mushroom soup
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  • Preheat the oven to 350°F (175°C).
  • Brown the venison: Place a 10-inch cast iron skillet over medium-high heat. Add ground venison, diced onion, salt, pepper, and garlic and onion powder. Cook 7-10 minutes until meat is browned and onion is softened. Drain any grease if needed.
  • Prep the potatoes: While the meat cooks, toss diced potatoes with melted butter in a large mixing bowl until evenly coated.
  • Combine everything: Add the browned venison mixture to the bowl with potatoes. Stir in sour cream, cream of mushroom soup, and 1 cup of shredded cheddar. Mix until well combined.
  • Bake: Transfer the mixture back into the skillet, spreading evenly. Bake for 45 minutes.
  • Add cheese topping: Remove from oven, sprinkle remaining 1 cup of cheese on top, and return to oven for 10 more minutes until cheese is melted, bubbly, and golden.
  • Rest and serve: Let the casserole rest 5 minutes before serving to allow flavors to meld and the casserole to set.

Equipment

  • 10-inch cast iron skillet (or 9x13 oven-safe baking dish)
  • Large Mixing Bowl
  • Wooden Spoon
  • Sharp knife and cutting board

Notes

  • Dice potatoes small (about ¼-inch cubes) to ensure they cook through completely.
  • Always brown the meat first to prevent a mushy texture and ensure proper flavor.
  • Let it rest after baking — this helps the casserole hold together when scooping.
  • No cast iron? Use any oven-safe skillet or a 9x13 baking dish.
  • Meat substitutes: Ground beef, turkey, pork, elk, or bison all work as a 1-to-1 swap.

Nutrition

Serving: 1ServingCalories: 389kcalCarbohydrates: 28gProtein: 24gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 91mgSodium: 818mgPotassium: 858mgFiber: 3gSugar: 2gVitamin A: 464IUVitamin C: 27mgCalcium: 243mgIron: 3mg