Tuesday, March 12, 2013

Tater Tot Casserole Skillet

One dish version with NO cream of mushroom soup
There's so much to like about tater tot casserole. It's fast, easy, comforting, and most of all, there is no fuss from the kiddos as they usually eat 1-2 full helpings without any complaints! I know it's nothing fancy but our family enjoys it. Most people don't even need a recipe as I'm fairly sure they've eaten it at least once in there lifetime. However, I decided to attempt something different when I made it this time and thus the following recipe.

  • 1 pound ground venison, beef, turkey or chicken
  • 1 tablespoon minced garlic
  • 1 small onion, finely chopped
  • kosher salt and fresh ground black pepper
  • 2 teaspoons dried parsley
  • 3 tablespoons butter (if you are using a ground beef with a higher fat content you could cut down on the amount of butter)
  • 3 tablespoon flour
  • 1 teaspoon beef bouillon granules
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup sour cream or plain greek yogurt
  • 1 (16 oz) bag of frozen mixed vegetables
  • 1 bag of tater tots
  1. In an oiled cast iron skillet (I believe mine is either a 12" or 14") over medium heat, brown the venison, garlic, and onion. Season with parsley, salt and pepper. Add butter.
  2. Once meat is cooked through and butter is melted, sprinkle with flour and bouillon. Cook for a minute or two, add milk, water and sour cream.Stir until combined and add vegetables.
  3. Top with tater tots, and place in a 400 degree oven for 22-25 minutes.

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