1 1/2 lbs. ground venison, season well to taste
1 onion, chopped
1 green pepper, chopped
16 oz. fresh mushrooms, sliced
2 tbsp. minced garlic
12 oz. creamed cottage cheese
16 oz. cream cheese, softened
8 oz. sour cream
1 (32 oz.) jar Prego spaghetti sauce
2 tsp. fennel seed
3/4 bag of egg noodles, cooked & drained
2 c. shredded cheddar or Colby cheese

Brown venison with onion and minced garlic. You may need to add butter to venison since it is so lean. Add green pepper, fresh mushrooms, fennel seed and spaghetti sauce.

While this mixture simmers for 10 minutes, cook egg noodle and drain and rinse. In medium bowl cream together cottage cheese, cream cheese and sour cream. Spray a 9 x 13 inch pan with Pam and layer with noodles, cheese mixture and spaghetti sauce. Top with shredded cheese and bake for 1 hour at 325 degrees. You may need to cover with foil if edges of casserole seem to darken.