TATER TOT VENISON CASSEROLE
I always end up with so much venison each year. This is a weekly dish at our house during Hunting season. Kids love it and so do we. I use 1 1/2 or 2 pounds of venison. Just varies depending on what I have on hand. Doesn't really matter. Turns out great either way. You can also use ground beef if you do not have venison on hand.
Provided by WendyTN
Categories Deer
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 903.2, Fat 50.1, SaturatedFat 20.9, Cholesterol 162.5, Sodium 2020.9, Carbohydrate 64.6, Fiber 8.1, Sugar 3.2, Protein 50.9
VENISON TATER TOT CASSEROLE (OR USE GROUND BEEF)
My husband hunts ALOT, so we have tons of ground venison on hand in the freezer. I use it in everything most people use ground beef for. This recipe is one of my kids' favorites. What kid doesn't like tater tots?!? Us adults like it too.
Provided by jmills326
Categories Deer
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
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 BREAKFAST CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
HOTDISH (TATER TOT CASSEROLE)
Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
- Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.
TATER TOTS® CASSEROLE
My family loves this casserole. It is easy to prepare and makes enough for two meals. Serve with a crisp salad and fresh pineapple for a complete meal your family will love!
Provided by Kristy
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
- Spread 20 potato nuggets in the casserole dish.
- Bake in preheated oven until warmed through, about 10 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
- Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
- Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
- Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 34.4 g, Cholesterol 60.6 mg, Fat 27.7 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 10.2 g, Sodium 1130.9 mg, Sugar 3.2 g
EASY TATER TOT® CASSEROLE
Frozen Tater Tots®, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic in this recipe.
Provided by Carol White Howden
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish.
- Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture.
- Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 22.8 g, Cholesterol 82.4 mg, Fat 32.4 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 13 g, Sodium 1077.2 mg, Sugar 2.8 g
TATER TOT CASSEROLE
I first ate this hot dish, a Midwestern favorite, on a late fall evening in the humid kitchen of the cook and television star Molly Yeh, at her farmhouse in Minnesota. The casserole accompanied venison, lefse and talk of the sugar beet harvest outside. I thrilled to the cream-beefy, umami-strong flavors that sat beneath its golden, cobbled exterior, and I loved the way the potatoes soaked up the gravy that pooled below the venison. You could substitute other ground meats for the beef, and other frozen vegetables for the peas or corn, but the tots are mandatory, and I do love the addition of cheese at the end.
Provided by Sam Sifton
Categories dinner, casseroles, vegetables, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
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.
LOADED TATER TOT CASSEROLE
Steps:
- Preheat oven to 350 degrees F and grease 13 x 9 pan.
- Brown ground beef in skillet. While cooking, mix soup, milk, onion, and sour cream in bowl. Melt butter and add corn flakes.
- First layer in pan tater tots, then soup mixture, ground beef, cheese slices, and finally corn flakes.
- Put in oven uncovered for 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Cook the bacon in a skillet or in the oven on a sheet pan until it’s very crispy. Reserve the grease for later uses, like frying fish. Set aside the bacon for finishing the hotdish.
- In a cast iron skillet or saucepot over medium-high heat, add the oil or butter and coat the pan. Add the venison and cook until thoroughly browned; season with salt, pepper, and paprika. Remove the meat and set aside. If using meat with high fat content, make sure to drain the fat before adding the spices.
- In the same skillet or pot that you browned the meat, add the stick of butter with the garlic, onion, and cook until the onions begin to caramelize on the edges. Add the mushrooms, salt, pepper, thyme, and sauté the ‘shrooms until they’re thoroughly cooked. Stir in the flour evenly and cook until the mixture begins to bubble and turn a golden brown (this is the roux or thickening agent that will help make the gravy thick and rich). When the butter/flour mixture turns golden brown, stir in the stock and bring it to a boil. Lastly, stir in the heavy cream and bring to a boil. Reduce the gravy to a simmer, occasionally stirring, allowing it to get very thick (you’re looking for condensed soup-thick). Check for taste and remove from the heat to cool. Alternately, you can skip this step and use the canned cream of mushroom or celery soup_._
- Preheat the oven to 400 degrees. In a large mixing bowl, combine the ground venison, gravy, 6 ounces of cheese, Top the Tater Dip, sweet corn, green beans, and jalapeño. Dump the hotdish filling into a greased casserole dish and spread evenly. Add a single layer of the tater tots on top of the filling.
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