Ground Venison Tater Tot Hotdish (Midwestern Casserole)

A black bowl filled with a scoop of venison tater tot hotdish.

5 from 1 vote

Ground Venison Tater Tot Hotdish (Midwestern Casserole)

This Ground Venison Tater Tot Hotdish combines the aggressively Midwestern tater tot casserole with our love of deer meat! An easy and creamy filling (that’s secretly loaded with veggies!) gets topped with shredded cheese and frozen tater tots. Baked until golden brown it’s a one-pan dinner that is satisfying and comforting.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Ground Venison Recipe, Hotdish, Tater Tot Casserole

Servings: servings

Calories: 333kcal

Author: Amanda Gajdosik

Equipment

Shallow Dutch oven or large cast iron pan

Ingredients

1 tablespoon olive oil
1 tablespoon salted butter
1 medium white onion, diced
Kosher salt, to taste
2 tablespoons minced garlic
2 pounds ground venison
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme
Black pepper, to taste
¼ cup cornstarch
2 cups beef stock
2 cubes beef bouillon
12 ounces evaporated milk
8 ounces shredded cheddar cheese, divided
16 ounces frozen mixed vegetables
32 ounces frozen tater tots

Instructions

Preheat oven to 350 degrees.
Set a large Dutch oven or very large cast iron pan over medium-low heat. Add 1 tablespoon olive oil and 1 tablespoon salted butter.
When butter is melted, add in diced onion and a pinch of kosher salt, stirring to coat. Cook, stirring occasionally, until onions are softened and translucent, about 3 – 5 minutes. Add in the minced garlic and stir, cooking until the garlic is fragrant, about 1 minute more.
Increase heat to medium and add in the ground venison, breaking it up to brown evenly. Season with additional kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and black pepper, to taste.
Once meat is browned, sprinkle with ¼ cup cornstarch. Stir to coat and add in 2 cups beef stock and 2 bouillon cubes. Stir until cubes have dissolved. Add in the evaporated milk and bring sauce to a bubble, stirring occasionally. Cook until the sauce has reduced by half and thickened. Then stir in half of the shredded cheese followed by one pound of frozen mixed vegetables before removing from heat.
Top with remaining cheese and arrange a single layer of tater tots on top of the casserole.
Bake in preheated oven for 45 – 50 minutes, or until tater tots are golden brown and filling is bubbly.

Nutrition