I call this classic comfort food Tater Tot Venison Casserole. My wife, born and raised in Minnesota, calls it Tater Tot Venison Hotdish. Whatever name you use, this ground venison recipe is a family favorite here in the Upper Midwest. I use layers of ground venison, extra veggies, and cream of mushroom soup to create a simple yet satisfying skillet dinner. You can even substitute cream of celery or other ingredients to make it your own.

Venison Hotdish vs. Venison Casserole

If you’ve lived in Minnesota or North Dakota, you’ve probably been introduced to hotdish. It’s more than a meal; it’s a cultural staple. Potlucks, funerals, and family reunions almost always feature this iconic dish. However, explaining hotdish to outsiders isn’t easy. It lacks a strict definition, which is part of its charm.

Hotdish is a meal of necessity, made with whatever ingredients are on hand. The name comes from its preparation — a hot meal baked in a casserole dish. But the ingredients vary by cook. A typical hotdish includes meat, vegetables, starch, sauce, and toppings.

Ground beef is the most common protein, but cooks often use chicken, pork, tuna, or venison, as I’ve done here. Vegetables are usually canned or frozen. Starch might come from pasta or rice. Sauces often rely on condensed soups, like cream of mushroom or tomato. The topping? Tater tots, potato chips, chow mein noodles, or melted cheese are all popular. At this point, you’re probably thinking, “Isn’t that just a casserole?” You’re not wrong, but in the Upper Midwest, it’s hotdish.

The History of Hotdish

Hotdish rose to popularity during the Great Depression. It was a practical way to stretch limited meat into a meal for the whole family. Canned goods kept costs low while adding bulk. The term "hotdish" first appeared in a 1930 community cookbook published by Grace Lutheran Ladies Aid in Mankato, Minnesota. The original recipe called for ground beef, canned tomato soup, peas, celery, and macaroni noodles — specifically Creamette macaroni, made in Minneapolis.

During those tough times, recipes often changed based on what ingredients were available. This flexibility is what makes hotdish so enduring. It’s adaptable, economical, and deeply comforting.

Easy Tater Tot Venison Casserole

This venison casserole recipe takes almost no time to assemble. You start by sautéing onion and ground venison in a cast iron skillet. Then, you layer in the remaining ingredients in the same pan. It’s a quick, one-dish meal that’s perfect for busy weeknights.

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 pound ground venison
1 15-ounce can whole kernel corn, drained
1 10-ounce can cream of mushroom soup
1 cup milk
¼ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach, chopped
8 ounces shredded Monterey Jack cheese
1 16-ounce bag tater tots

How to Make Tater Tot Venison Casserole

1. Preheat the Oven
Set your oven to 400 degrees F to ensure it’s hot and ready.

2. Sauté the Onion
Heat olive oil in a large cast iron skillet over medium-high heat. Add the diced onion and cook for about 3 minutes until softened.

3. Brown the Venison
Add the ground venison to the skillet. Break it up with a spatula and cook for about 5 minutes, until it’s no longer pink.

4. Mix the Base Ingredients
Turn the heat to low. Stir in the corn, cream of mushroom soup, milk, salt, black pepper, and spinach. Mix everything thoroughly and let it cook for 2 to 3 minutes.

5. Add Cheese
Remove the skillet from heat. Sprinkle the shredded Monterey Jack cheese evenly over the venison mixture.

6. Arrange the Tater Tots
Place the tater tots in a single layer on top of the casserole. Start at the edges and work toward the center, arranging them in neat circles.

7. Bake
Bake the casserole in the preheated oven for 30 minutes. The tater tots should be golden brown and crispy.

8. Serve and Enjoy
Remove the casserole from the oven and let it cool slightly before serving. Enjoy warm!

Why This Recipe Works For Family Dinner

This Tater Tot Venison Casserole combines comfort food nostalgia with the great flavor of ground venison. The cream of mushroom soup adds a creamy base that complements the venison’s lean texture. Fresh spinach provides color and nutrition, while tater tots deliver crispy, golden perfection that our 10-year-old daughter loves so much.

It’s a one-pan meal that’s easy to prepare and hard to resist. Plus, it’s highly customizable. Swap out the cream of mushroom soup for cream of celery, or use cheddar cheese instead of Monterey Jack.

Tips For Success

Use Fresh Venison: If your venison is frozen, thaw it in the refrigerator overnight.
Cheese Options: Monterey Jack melts beautifully, but cheddar or Colby Jack are excellent substitutes.
Skillet to Oven: A cast iron skillet is ideal for stovetop cooking and oven baking. It saves you an extra dish to wash!

Tested And Approved By Our Daughter

Whether you call it casserole or hotdish, this recipe is a true comfort classic that is perfect to cook with your kids. My wife and our 10-year-old daughter test and approve every recipe you see on the website.

But my daughter also helps me cook, and loved assisting me with this venison casserole. It was her job to place the tater tots perfectly on the top while we assembled the dish. Then she gladly picked out the crispy golden brown tots off and ate them once it was out of the oven.

More Ground Venison Recipes

I hope this Tater Tot Venison Casserole recipe becomes a new favorite for you. If you are looking for more dinner inspiration, check out more of my daughter's favorites:

Sloppy Joe Mac and Cheese

Venison Spaghetti

Venison Sloppy Joes

Jalapeno Popper Venison Flautas

Venison Cheeseburger Sliders

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