Sunday, December 19, 2010

Tater-Tot Casserole

This is once of those guilty pleasure recipes that I feel silly about sharing. Tater-tot casserole isn't really high on the list of things most people want to eat, but it's surprisingly tasty. It's also easy to throw together and pretty cheap to boot. You can also use whatever meat and veggies you have in the fridge, so this is a good way to avoid waste.

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The nice thing about this dish is how it can be easily tailored to your family's like and dislikes. We're a big fan of peppers, so I always add a bell pepper and a jalapeno for a little kick and some extra flavor. Mushrooms would also be really good and even some chopped carrot would work. Just add whatever you like. (Try the peppers if you like them though. Yum.)

Would I make this again? It's already a family favorite.

Tater-Tot Casserole

Ingredients:

1 lb ground beef/sausage/turkey
1 can Condensed Cream Of Celery (or Mushroom) Soup
Package Frozen Tater Tots (2 lbs is the standard size I believe)
1/2 an Onion, Chopped
1 cup Shredded Cheddar Cheese
Salt/Pepper

Directions:

Preheat oven to 375 degrees.

1. Brown meat in a skillet over medium/medium high heat. Once the meat is browned, add the onion and any other veggies to the pan. Cook until tender.

2. Add the cream of mushroom soup to the meat/veggie mixture and mix until evenly blended. Transfer the mixture to a baking dish and top with tater tots.

3. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown. Top the casserole with cheese and return to oven until melted.

Easy peasy.

ETA: I have made this with both cream of celery and cream of mushroom and cream of mushroom has loads more flavor. It's the only way I'll make it from now on.

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