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Recipes: Deer camp dinners

As of right now, the weather forecast is predicting a cold and blustery hunting opener this weekend. Speaking from personal experience, it becomes very miserable very quickly when you are sitting out in the elements completely exposed.

The last thing you want to worry about is what to make for dinner. Luckily, our hunting party has a camp cook, Uncle Bruce, who is usually flipping burgers for everyone at lunch time.

But for those hunters that don't have someone preparing hot meals, here are a few recipes you can prepare ahead of time and throw in the oven when you come in out of the cold.

Stay safe out there and happy hunting!

Beef Country Casserole

1 bag (12 ounces) wide egg noodles

1 pound lean ground beef

½ teaspoon salt

1 can (10 ounces) condensed tomato soup

1 can (10 ounces) golden mushroom soup

1 cup milk

2 tablespoons dried onion flakes

2 teaspoons Worcestershire sauce

¼ teaspoon pepper

¼ teaspoon garlic powder

1 cup shredded parmesan cheese

Heat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray and set it aside.

Cook the noodles according to package instructions, leave them slightly undercooked since they will cook more in the oven and you don't want them to become mushy. Thoroughly drain them when they are done cooking.

While the noodles are cooking, brown the ground beef with the salt in a skillet over medium high heat.

In a large mixing bowl, combine the tomato soup, mushroom soup, milk, onion flakes, Worcestershire sauce, pepper and garlic powder. Then, stir everything together. Next, add the cooked ground beef and the noodles and stir.

Pour the mixture into the prepared dish and sprinkle the cheese on top.

Bake the casserole for 25 minutes or until the cheese is melted. Enjoy it while it's hot.

Chicken Stuffing Bake

2 pounds boneless, skinless chicken breasts

2 (10 ounce) cans condensed cream of chicken soup

1 cup milk

1 (6 ounce) box chicken stuffing mix

1 ½ cups chicken broth

Preheat the oven to 375 degrees and spray a 9-by-13-inch baking dish with non-stick spray and set it aside.

Cut the chicken breasts into one inch pieces and lay them out evenly in the bottom of the prepared dish, then season the chicken with salt and pepper.

In a medium bowl, whisk the soups and milk together and pour the mixture evenly over the chicken. Next, sprinkle the dry stuffing mix evenly over the top. Then pour the chicken broth over the stuffing mix, making sure to get as much of it covered as possible.

Cover the dish with foil and bake it for 40 to 45 minutes or until the chicken is cooked through. Remove the dish from the oven and let it stand 10 minutes before serving.

Spaghetti Casserole

1 package (16 ounces) dried spaghetti noodles

1 cup yellow onion, chopped

4 cloves garlic, minced

1 ½ pounds sweet italian sausage, casing removed

2 (24 ounces) jars spaghetti sauce, divided

8 ounces cottage cheese

8 ounces cream cheese

¼ cup sour cream

3 teaspoons dried italian seasoning

3 cups shredded mozzarella cheese

Salt and pepper

½ cup butter, cut into slices, divided

Preheat the oven to 350 degrees and prepare a 9-by-13-inch baking dish by spreading out the butter slices in the bottom of the dish and set it aside.

Cook the noodles according to package instructions, leave them slightly undercooked since they will cook more in the oven and you don't want them to become mushy. Thoroughly drain them when they are done cooking.

Return the pasta to the pot, and add one jar of prepared spaghetti sauce and mix them well, then set the noodle mixture aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until they begin to soften, about 5 minutes. Add the sausage to the skillet to brown, be sure to crumble the sausage with a wooden spoon. Cook the sausage until there is no longer any pink and drain any grease off the meat. Add the second jar of spaghetti sauce to the skillet, mix everything well and set it aside.

In a medium mixing bowl, combine the cottage cheese, cream cheese, sour cream, 1 cup of mozzarella, and the italian seasoning and set the mixture aside.

Spread half the spaghetti mixture in the prepared dish, then spread the cheese mixture evenly over spaghetti, top that with the remaining butter slices, spread the remaining spaghetti over the cheese mixture and pour the tomato meat sauce evenly over the top of the spaghetti.

Top the dish with the remaining mozzarella cheese and bake it for 35 to 45 minutes or until the casserole is heated through.

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