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VENISON NOODLE CASSEROLE

VENISON NOODLE CASSEROLE

1 pound ground venison
3 cups egg noodles (medium size), uncooked
¼-1/2 green bell pepper, chopped
3 cups tomato juice
1 ½ teaspoons celery salt
salt and pepper to taste
1 teaspoon Worcestershire sauce
½ cup chopped onions
1 can mushroom soup

Brown venison in large skillet. Add salt, pepper, onion, bell pepper, noodles (uncooked), tomato juice, celery salt, and Worcestershire sauce. Bring to a boil and cover. Simmer until noodles are tender. Add mushroom soup, stir and heat through. Serve immediately. Four to six servings.

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