Elk Casserole

Elk Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.7
  • Total Fat: 7.5 g
  • Cholesterol: 47.2 mg
  • Sodium: 756.4 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 23.5 g

View full nutritional breakdown of Elk Casserole calories by ingredient
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Number of Servings: 8


    Pasta, whole wheat elbows, 10.59 oz
    Ground Elk Meat, 12 oz
    Spaghetti/Marinara Sauce (tomato sauce), 2.5 cup
    Canned Tomatoes, 1 cup
    2 cloves garlic
    Cheese Soup, 1 can (11 oz), prepared
    Mushrooms 1.5 cup pieces
    Onionschopped, 0.5 large (1/4" thick)
    Cheddar or Colby Cheese, Low Fat, 0.5 cup, shredded
    Italian Seasoning to taste


Elk meat is leaner than ground beef and is great if you dont mind wild meat. I had actually made the meat sauce the day before for spaghetti and had so much left over I decided to make a casserole!


Saute onions and garlic add elk and italian seasoning and brown.
Add Mushrooms let soften then add canned tomatoes and tomatoe sauce.
Cook pasta ( I prefer whole wheat bow tie to elbow)
Mix cooked pasta with meat sauce and can of cheese soup. Put in casserole dish and top with cheese.
Bake for apporximatly 30 mins. or until evenly hot throughout.
Makes alot of food!

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SPERRY10.

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