Potato Hot Dish
My updated version of Tater Tot Hot Dish, with real cream of mushroom soup and potatoes.
Servings: 8
Ingredients
- 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
Instructions
- 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.