Approximately 20 unbaked tater tots (less than a 32 oz. bag)
2 10.75 oz. can of cream of mushroom soup
8 oz. milk
2 cups of cheddar cheese, shredded
Dash of salt and pepper to taste
Getting it done:
Preheat the oven to 375 F. Fry the deer burger, breaking it up as it cooks. If you are going to use onion and green bell pepper, add them once the burger is browned and drained of all excess fats. Let it fry until the peppers and onions are tender.
In a bowl, add the cream of mushroom soup, milk, salt, and pepper, and mix it well. Pour it in with the deer burger, onions, and peppers and mix well.
Pour the deer burger mixture in a 9″ x 13″ casserole dish and position the tater tots on top. Bake for 30 minutes and remove it from the oven.
Evenly sprinkle with the cheese and put it back in the oven for a few minutes, just long enough for the cheese to melt.
Let it rest for a couple of minutes and then divide it into 8 squares and serve.