- ½ pkg. extra-wide egg noodles
- 1 pound ground elk
- 1 tsp. oregano
- ½ tsp. salt
- 1 can tomato soup
- ½ cup water
- 1 (2 oz.) can mushrooms
- ¾ cup grated cheddar cheese
Cook noodles according to package directions.
Sauté elk and seasonings until elk is brown.
Add soup, water, cooked noodles and mushrooms.
Pour into greased 2½-quart casserole dish, sprinkle cheese over top.
Bake (uncovered) in 350-degree oven for 30 minutes.
Peni Tussey, Ponderosa Farms
IEBA 3rd Cookbook