Tater Tot Venison Casserole Recipes

SLOPPY JOE TATER TOT CASSEROLE

Steps:

• Place half the Tater Tots in bottom of 5-qt. slow cooker. In a large skillet, cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Drain. Stir in the next 8 ingredients; reduce heat and simmer 2-3 minutes. Place beef mixture in slow cooker; top with remaining Tater Tots. Cook, covered, on low 4 hours. Top with cheese. Sprinkle with paprika. Let stand, uncovered, 15 minutes before serving.

TATER TOT VENISON CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and brown venison with the onion, salt to taste, pepper to taste and garlic to taste.
• Put cooked venison in casserole dish. Drain green beans and layer on top.
• Layer the 2 cans of soup on top of that.
• Sprinkle cheese on next layer.
• Top with frozen tater tots ( I usually let mine set out while I am preparing the venison so they are not so frozen). I usually don't use the whole bag. Just enough to cover the top with one full layer.
• Cover with aluminum foil and cook 350°F for an hour.
• Uncover and cook an additional 15 minutes or until tots are browned and crispy.
• I then salt, pepper the top, but that is up to your taste.

VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)

Steps:

• Preheat oven to the temperature specified on the tater tots package.
• Place tater tots on a baking pan and bake for 10 minutes.
• Meanwhile, brown venison with minced garlic and onion. Drain.
• Add cream of mushroom soup to meat and stir until mixed.
• Pour mixture into a greased casserole dish.
• Sprinkle cheese over the top of the meat mixture.
• Top with tater tots. (I usually have leftover tots, good to munch on while dinner's cooking!).
• Top tater tots with garlic powder and salt.
• Bake for about 20 minutes, or until casserole is bubbly and the tater tots are browned.

TATER TOT CASSEROLE

Steps:

• Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.
• Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.
• Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.
• Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it's OK if it gets messy and mixes together a little bit.)
• Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.
• Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.