Ol' Fashion Tater Tot Casserole

This dish is a classic in the Kenyon family. Mike has been enjoying it since he was a toddler! Tater Tot Casserole has been a favorite since the 1950s, and we strongly suggest it as a great way to use ground deer.

Ingredients

• Meat: 1 to 1.5 lbs ground venison.

  
  

• Vegetables: 1 small yellow onion (diced), 2 cloves garlic (minced), and 1 can of corn or green beans (drained).

  
  

• Binder: 1 can (10.5 oz) condensed cream of mushroom or cream of celery soup.

  
  

• Creaminess: 1/2 cup sour cream or milk (optional, for a richer filling).

  
  

• Seasoning: Salt, black pepper, and 1 tsp Worcestershire sauce.

  
  

• Topping: 1 bag (32 oz) frozen tater tots and 2 cups shredded cheddar cheese.

Step-by-Step Instructions

1. Preheat & Prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.

   
   

2. Brown the Venison: In a large skillet over medium-high heat, brown the ground venison with the diced onion. Since venison is very lean, you may need to add a tablespoon of oil or butter to prevent sticking.

   
   

3. Season: Once the meat is browned, stir in the minced garlic, salt, pepper, and Worcestershire sauce. Cook for 1 more minute until fragrant.

   
   

4. Mix the Filling: Stir in the condensed soup, drained vegetables (corn or green beans), and sour cream (if using). Mix until everything is well combined and heated through.

   
   

5. Assemble: Spread the meat mixture evenly into the bottom of your prepared baking dish. Sprinkle half of the shredded cheese over the meat.

   
   

6. Add the Tots: Arrange the frozen tater tots in a single, tight layer across the top. For maximum crunch, some cooks prefer to line the bottom of the dish with a layer of tots before adding the meat.

   
   

7. Bake: Bake uncovered for 35–45 minutes until the tater tots are golden brown and the filling is bubbly.

   
   

8. Final Melt: Sprinkle the remaining cheese over the hot tots and return to the oven for 5 minutes, or until the cheese is completely melted.

   
   

9. Rest & Serve: Let the casserole stand for 5–10 minutes before serving to let the sauce set.