2 c fresh corn kernels or a 14oz
1 can of mexicorn
2 tb wild onions, choppped
1 can cream of celery soup
1/4 lb moose meat, smoked and fine
1 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 6×9 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.