Tater Tot Venison Casserole

• 2 lbs ground venison
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (14 1/2 ounce) cans French style green beans
• 1 medium onion
• 1 (32 ounce) bag frozen tater tots (I use extra crunchy)
• 2 cups shredded monterey jack cheese
• salt
• pepper
• minced garlic

1. Preheat oven to 350u0b0F.
2. Dice onion and brown venison with the onion, salt to taste, pepper to taste and garlic to taste.
3. Put cooked venison in casserole dish. Drain green beans and layer on top.
4. Layer the 2 cans of soup on top of that.
5. Sprinkle cheese on next layer.
6. Top with frozen tater tots ( I usually let mine set out while I am preparing the venison so they are not so frozen). I usually don't use the whole bag. Just enough to cover the top with one full layer.
7. Cover with aluminum foil and cook 350u0b0F for an hour.
8. Uncover and cook an additional 15 minutes or until tots are browned and crispy.
9. I then salt, pepper the top, but that is up to your taste.

ground venison, cream of chicken soup, french style green beans, onion, tots, shredded monterey jack cheese, salt, pepper, garlic

Taken from www.food.com/recipe/tater-tot-venison-casserole-341666 (may not work)