Macaroni and Meat

When I was growing up, this was my favorite dish that my mom made.  She used hamburger meat back in those days, but I have changed the recipe to use ground venison instead.  Both work really well with this recipe.

Of all of the foods that I eat, I believe that I could eat this meal over and over and never really get tired of it.  I generally cook a big pot of it, then reheat it, adding a little milk each time, and eat it every day for lunch until I run out.
 
Ingredients
  • 1 pound of ground venison
  • 1 pound of small macaroni
  • 1 large onion
  • 1 can tomato soup
  • 2 cups milk
  • 1 pack of Velveeta cheese
  • salt
  • pepper
  • garlic powder
  • Cavender's Greek Seasoning
 
Chop the onion, then mix it with the venison in a skillet and brown the meat.  While browning the venison, add salt, pepper, garlic powder, and Cavender's to taste.  Also, while the meat is browning, cook the macaroni according to the directions on the box.  Drain the macaroni.  Drain any grease from the meat. 

Put the tomato soup into a jar with the milk.  Shake it well, until you have a good mixture. 

When both the meat and the macaroni are done, put half of each into a large casserole dish.  Pour one third of the soup/milk mix into the dish.  Stir this mixture well so that the meat and macaroni are evenly interspersed and the sauce gives a good coating to both.  Slice the cheese into pieces about ½ inch thick and place them on top of your first layer of macaroni and meat.  Now, in the pot that you cooked the macaroni, mix the rest of the meat, macaroni, and another third of the soup/milk mix.  Pour this conglomerate on top of your first layer in the casserole dish.  Add more cheese to the top, then pour the remainder of the sauce over the top.

Bake at 350 degrees until the cheese is completely melted.  Stir and serve hot.

When reheating, add a little bit more milk to prevent the macaroni from drying out.  Reheat carefully over low heat.  Do not allow it to scorch.