Tuesday, June 5, 2012

Tater Tot Casserole

Tater Tot Casserole



One of my perpetual employees Kayla Gordon, brought in Tater Tot Casserole. I had never had this before! She posted the recipe on Facebook and I couldn't believe how good this is or how simple it is to make. I modified her recipe based on what I happened to have in my refrigerator tonight.

This is one of those recipes that the pictures can't do justice to the bite. Make no mistake, this is comfort food. This is pure down home, every Wednesday night, mom has to work and, "dinner is in the oven" kind of  food. Hamburger, Cream of Mushroom Soup and Tator Tots. Those are the basics, but you can fancy it up as much as you want, I added Cheese and Half and Half!








Tater Tot Casserole

Recipe by Adapted from Kayla Gordon
Cook time: 45 minutes
Ingredients:
  • 1 pound Ground Beef (your preference)
  • 1 can Cream of Mushroom Soup
  • 1 cup Half and Half or Milk
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • 1/2 cup shredded Cheese (any)
  • 2 cups Tater Tots
Cooking Directions:
  1. Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
  2. Add ground beef to a hot skillet and brown; drain if needed and return to the skillet. Add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup and milk mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
  3. Set for 10 minutes then serve.




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