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Potato Hot Dish

My updated version of Tater Tot Hot Dish, with real cream of mushroom soup and potatoes.
Course: Side Dish
Cuisine: American
Keyword: venison recipes
Servings: 8


  • ½ pound venison or pork Italian sausage (if using venison sausage, add 1 tbsp olive oil)
  • 1 pound ground venison
  • 1 cup onions
  • 1 cup carrots, peeled and diced
  • 1 cup fresh green beans, cut into 1 to 2 inch lengths
  • 1 cup fresh corn kernels
  • 2 cups potatoes, peeled and shredded
  • salt and pepper
  • ½ cup seasoned breadcrumbs
  • 1 ½ cups jack cheese, shredded

"Real" Cream of Mushroom Soup

  • ¼ cup butter
  • 1 pound fresh mushrooms, chopped
  • 1 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary leaves
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tbsp dry sherry
  • salt and pepper to taste


  • Melt butter in a saucepan over medium heat. Add mushrooms, green onions, garlic and rosemary. Cook for 2 to 3 minutes. Sprinkle flour over mushroom mixture while stirring. Continue to stir for 3 to 5 minutes more to thicken and cook flour taste out. Add chicken stock, a little at a time while stirring. Stir in milk and sherry. Heat until almost boiling, stirring often. Remove from heat, and season with salt and pepper.
  • Preheat oven to 350 degrees. Brown sausage and venison in a large skillet over medium heat. While cooking, break up sausage, and mix well with venison. Add onions and carrots. Cook for 4 minutes. Stir in green beans and corn, and cook for 1 minute.
  • Transfer contents of skillet into a buttered 9-by-13-inch baking dish. Pour cream of mushroom soup over. In a bowl, season shredded potatoes with salt and pepper, and toss with breadcrumbs and cheese. Spread potato and cheese mixture over top.
  • Place in the preheated oven for 30 to 40 minutes or until cheese and potatoes are lightly browned. Allow to cool and set up for a few minutes before serving.