Recipe by Wendy@TN
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.
Top Review by BekahBlaine
OMG this made a ton. Fed our family of four, took some to my aunt, uncle and grandma, plus had leftovers! Not that expensive to make either! It wasn't an awesome meal, but it also wasn't bad, and it was an inexpensive, easy, filling hot meal. And I like that the cheese layer helped keep the tater tots from getting soggy. I made as directed, except used low fat cheese and reduced fat soup. I think if I make it again I would probably use cream of mushroom soup instead, maybe even throw in some mushrooms if I had some lying around. Thanks for posting!
- 2 lbs ground venison
- 2 (10 1/2 ounce) cans cream of chicken soup
- 2 (14 1/2 ounce) cans French style green beans
- 1 medium onion
- 1 (32 ounce) bag frozen tater tots (I use extra crunchy)
- 2 cups shredded monterey jack cheese
- minced garlic
Directions See How It's Made
- 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.