Do you remember your mom or dad making tater tot casserole when you were a kid? That’s what I think of when I think of this delicious dish. I don’t believe my parents used venison or elk when they made it, but that’s what we’re doing today. I must say it turned out even better than I remembered. The key to this casserole is keeping the tater tots on top so they stay extra crispy!
Ingredients
- 1 pound of ground elk or venison
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 15 ounces of canned or frozen green beans (heat frozen green beans in microwave for about three minutes and drain both canned or frozen)
- 10.75-ounce can condensed cream of mushroom soup (use the low-sodium option)
- 2 cups shredded cheddar cheese (we used sharp cheddar)
- 2 cups frozen tater tots
- salt and pepper to taste
Instructions
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Preheat oven to 375 F.
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Lightly grease an 8- or 9-inch baking dish with cooking spray. Set aside.
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Brown the ground elk or venison in a large skillet over medium-high heat.
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Add the onions to the skillet and sauté for 4–5 minutes until translucent.
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Add the garlic and cook, stirring frequently, for an additional minute.
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Stir in Worcestershire sauce and season with salt and pepper to taste.
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Transfer ground elk mixture to the prepared baking dish and spread evenly.
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Top with cream of mushroom soup, followed by green beans, followed by the cheddar cheese. Make sure to season the green bean layer with salt and pepper.
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Finally, top with tater tots.
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Bake for 35 to 40 minutes or until tater tots are golden brown and cheese is melted. Sprinkle a little salt on top and serve!
Recipe inspiration courtesy of Mom on Timeout.
