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Corn and Moose Meat Casserole

2 c Fresh corn kernels or a 14oz can of Mexicorn
2 tb Wild onions, choppped
1 Can cream of celery soup
1/4 lb Moose meat, smoked and fine chopped
1 Can tomato soup
2 c Potatoes, sliced


Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter.




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