ONE POT |
SLOW COOKER
Tater tots are probably my favorite frozen food item. I can always find ways to use them for breakfast, lunch, or dinner. This recipe is totally a mom hack—it’s easy to make, it’s filling, and my family loves it. Plus, it makes amazing leftovers and freezes well; follow the recipe through step 3, then freeze. Thaw it in the refrigerator overnight and increase the bake time to 1 hour and 15 minutes.
Prep Time:
15 minutes
Cook Time:
50 minutes
Serves:
8
1 pound venison backstrap, cut into ½-inch dice
1 (10.5-ounce) can cream of mushroom soup
1½ cups frozen corn kernels
2 cups shredded cheddar cheese, divided
1 small onion, diced
½ cup sour cream
½ cup whole milk
8 strips bacon, cooked until crisp and crumbled
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (32-ounce) bag frozen tater tots
1.
Preheat the oven to 375°F
2.
In a 9-by-13-inch baking pan, combine the venison, mushroom soup, corn, 1½ cups of the cheese, the onion, sour cream, milk, bacon, salt, and pepper until thoroughly mixed. Arrange the tots on top in an even layer without any space in between.
3.
Bake for 40 to 50 minutes, until hot and bubbling. Sprinkle the remaining ½ cup cheese over the top, then return the pan to the oven and bake until the cheese is melted, about 5 minutes.
Slow Cooker Variation:
Follow step 2, combining the ingredients in a 5- to
6-quart slow cooker. Arrange the tater tots on top. Cover and cook for
5 hours on Low. Sprinkle with the remaining cheese, cover, and cook for 3
0 more minutes.