Rabbit Spaghetti Casserole Recipe (with a Cheesy Mushroom Sauce!)
Now that we are raising meat rabbits, I am seeing how many of my favorite recipes I can tweak to use rabbit instead of chicken or beef. I have a tried and true Chicken Spaghetti Recipe from my mom that I couldn't wait to make with rabbit! Spoiler alert- it comes out delicious!
I decided the easiest way to prepare the rabbit was to boil it the same way I usually do the chicken. After processing the rabbits, we freeze them whole in gallon size ziplock bags. All I had to do was thaw it in the refrigerator for a day and then boil it in a pot of water for twenty minutes.
Twenty minutes later the rabbit is done cooking. After letting it cool, I was easily able to pull the meat off of the bones without having to deal with all of the little bones in the rib cage. This turned out to be much easier than I thought, and it only took about 15 minutes to debone.
The sauce is easy to mix together on the stove- just saute the veggies in butter, mix in the cream of mushroom soup, melt in the Velveeta, and you're done.
All of the ingredients mix together in a 9 x 13 pan with whole grain noodles. As you can see, one rabbit yielded just the right amount of meat, and you may be thinking to yourself, "Are you sure that's rabbit? It looks just like chicken!" Yes it does, and it tastes like it too.
Mix it all together. It may not look very appetizing (after all, it is a casserole), but trust me, it is amazing.
Bake at 350 degrees for 30 minutes, and you have an easy family meal that is healthy and tasty with your own homegrown meat!
1 whole rabbit
1/2 cup butter
1 green or red bell pepper
3 ribs celery
1 onion
2 jalapenos
1 tbsp. minced garlic
2 cans cream of mushroom soup
12 oz. whole grain angel hair spaghetti noodles
12 oz. Velveeta cheese
Boil rabbit in a pot of water for 20 minutes on medium high heat. Once finished, debone the rabbit and cut into 1 inch pieces. Cook the spaghetti noodles according to package instructions. Chop the vegetables and saute them in butter in a skillet on medium high heat. Add the cream of mushroom soup and Velveeta to the vegetables and stir until completely melted and mixed together over low heat. Strain the spaghetti noodles and mix in to the sauce. Mix in the meat and put into a greased 9x13 casserole dish. Cover with grated cheese if desired. Cook for 30 minutes at 350 degrees.