This rich venison alfredo casserole is an easy ground venison recipe that’s great for a quick weeknight dinner.
This venison alfredo casserole is such an easy weeknight meal! Just cook the venison, boil your noodles, throw it all together and bake. We love simplicity when it comes to dinner recipes, but we never sacrifice flavor.
Want more easy ground venison recipes? Download my free ebook full of easy recipes for your freezer full of ground venison.
Ingredients needed for venison alfredo casserole
- 1 Tbsp. olive oil
- 1 lb. ground venison
- 1 tsp. salt
- 2 tsp. garlic powder
- 1 ½ tsp. Italian seasoning
- 1 box fettuccine noodles
- 24 oz. alfredo sauce (we recommend a refrigerated sauce such as Rana)
- 2 cups shredded Mozzarella
- 1 cup shredded parmesan cheese
How to make venison alfredo casserole
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium heat. Then add the ground venison, salt, and Italian seasoning to the pan and cook thoroughly. Add the alfredo sauce and bring to a simmer. Remove from heat and set aside.
- In a large pot, boil the fettuccine noodles according to package directions. Drain and set aside. Add the pasta to the meat mixture and stir to combine.
- Grease a 9×14 baking dish, then add the noodle mixture to the dish
- Top the mixture with the shredded mozzarella and parmesan cheese.
- Cook for 35-45 minutes, or until the cheese has melted and started to brown.
- Serve immediately.
Recipe FAQs and Notes
Can I use other wild game meats in this casserole?
Yes! You can substitute ground elk in this recipe. If you’re using a wild game that has more fat content, such as bear, you’ll want to remove the olive oil and drain any excess fat once browned.
What alfredo sauce do you recommend?
For store bought alfredo sauce, we find that the refrigerated varieties have a much better flavor profile than the jar sauces.
Can I make this ahead of time?
I don’t recommend combining the sauce with the noodles ahead of time because they will absorb the alfredo, and the casserole will feel dry. If you want to cut down on time, brown your venison and boil the fettuccine. Then, when ready to serve, combine it all to bake.
Recommended kitchen resources for this recipe
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Try these additional ground venison recipes!
- Ground Venison Blend Enchilada Casserole
- Venison Lasagna Stuffed Shells
- Venison Green Chile Enchilada Casserole
Venison Alfredo Casserole Recipes
Venison Alfredo Casserole
This rich venison alfredo casserole is an easy ground venison recipe that's great for a quick weeknight dinner.
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground venison
- 1 tsp. salt
- 2 tsp. garlic powder
- 1 ½ tsp. Italian seasoning
- 1 box fettuccine noodles
- 24 oz. alfredo sauce (we recommend a refrigerated sauce such as Rana)
- 2 cups shredded Mozzarella
- 1 cup shredded parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium heat. Then add the ground venison, salt, and Italian seasoning to the pan and cook thoroughly. Add the alfredo sauce and bring to a simmer. Remove from heat and set aside.
- In a large pot, boil the fettuccine noodles according to package directions. Drain and set aside. Add the pasta to the meat mixture and stir to combine.
- Grease a 9x14 baking dish, then add the noodle mixture to the dish
- Top the mixture with the shredded mozzarella and parmesan cheese.
- Cook for 35-45 minutes, or until the cheese has melted and started to brown. Serve immediately.
Notes
- Substitute ground elk, if preferred
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 880Total Fat: 69gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 251mgSodium: 2081mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 47g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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