1 lb venison 1 can cream of mushroom soup 1 can french style green beans 1 bag of Ore-Ida Tator tots Shredded cheddar cheese Garlic salt to taste Pepper to taste 1. Preheat oven to 425 degrees. 2. Brown venison on medium heat and drain (if any to drain) 3. Pour venison in 9 x 13 casserole/baking dish. Mix with cream of mushroom soup and french style green beans. Mix in garlic salt and pepper to taste. Top with a layer of tator tots. 5. Put in oven for 30 minutes. Take out after 25 minutes and top with shredded cheese and cook for remaining 5 minutes. We always make crescent rolls with this dish. Kids love it! Sent from my iPhone using Bowhunting.com Forums
I’d swap the soup for some stock thickened with corn starch or arrowroot. And the green beans for some sautéed onions and frozen mixed veg. Oh and tater tots with boiled potatoes, mashed, add copious butter and cream to top. Ok mine is maybe a bit more like shepherds pie...
Our kids like venison, but they are picky eaters otherwise and this is one of our go-to meals when we want to make something we know they’ll eat. Sometimes the kids want to sprinkle their own cheese on when it’s on their plates rather than put on and melted in the oven. The best part is it’s a super easy meal. Sent from my iPhone using Bowhunting.com Forums
