The Best Tater Tot Venison Casserole
I call this classic comfort food Tater Tot Venison Casserole, while my wife who was born and raised in Minnesota calls it Tater Tot Venison Hotdish. Whatever name you use, this ground venison recipe is definitely a family favorite here in the Upper Midwest.
Servings: 8 servings
Ingredients
- 2 Tablespoon 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
Instructions
- Preheat oven to 400 degrees F.
- Heat a large cast iron skillet over medium-high heat. Add the olive oil and diced onion and sauté for 3 minutes.
- Add the ground venison, break into small pieces, and cook for about 5 minutes until no longer pink.
- Turn down the heat to low and add the corn, soup, milk, salt, black pepper, and spinach and mix thoroughly. Cook on low for 2 to 3 minutes.
- Remove skillet from heat and sprinkle the cheese evenly over the casserole. Add the tater tots to the casserole in a single layer, arranging them in circles, starting on the outside and working your way in to the center.
- Bake at 400 degrees F for about 30 minutes until the tater tots are golden brown. Remove from the oven and serve.
