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Napoleon, Give Me Some Of Your Tots, So I Can Make This Delicious Tater Tot Casserole!
Ingredients (Serves 6)
- Cooking oil
- 1 lb. ground venison
- 1 onion, diced
- 1 cup frozen corn
(or any vegetables you like) - 1 can cream of mushroom soup (or cream of potato)
- ½ can water
- 1 package tater tots (enough to cover the top)
Directions
- Preheat oven to 350 degrees F.
- Add cooking oil to a 12-inch nonstick saucepan. Cook the venison and onions over medium-high heat, breaking up the meat with a spoon or spatula, until meat is no longer pink. Stir in the corn.
- In a bowl, mix the soup with the water. Spread the meat mixture into a 2-quart baking dish. Pour the soup mixture over the top. Cover the entire top surface with tater tots, stacking several on top, too. Bake uncovered for 1 hour. Serve with ketchup or hot sauce as condiments.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 5.
More Great Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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