submitted by: Amber Loboschefski Schmid
This really was very tasty and will be a regular on menu from now on. Hopefully you enjoy it too.
This really was very tasty and will be a regular on menu from now on. Hopefully you enjoy it too.
Prep: 15 min Cook: 30 min Ingredients
- 1 lbs of beef (a little more or less won’t hurt)
- Tater tots (I’d say maybe ½ a regular bag, approx. 2 cups)
- 1 can cream of ONION soup
- ½ cup peas (I used frozen)
- ½ cup corn (I used frozen)
- Shredded cheddar cheese (I never measure cheese, maybe 1 cup?)
- ¼ - ½ cup Sour cream (not pictured - optional, can just use more milk)
- ¼ - ½ cup Milk (not pictured)
- Salt/pepper
Directions
- Lightly grease a casserole dish
- Spread tater tots on bottom, you don’t need to fully cover it
- Cook the ground beef and drain grease
- In the same pot, add the veggies and soup to the beef. Mix until ingredients are well incorporated. I added about ½ cup milk and ¼ cup sour cream to make the mixture a little looser and have a little more flavor. (Note-Lots of substitutions can be made at this point as far as soup flavors or veggies. Cream of Mushroom is one that is commonly used in this casserole)
- Pour mixture into casserole dish on top of the tater tots and spread out
- Sprinkle cheddar cheese over the top of mixture
- Top with remaining tater tots to completely cover and top with more cheese if desired
- Bake @375 for 25-35 minutes uncovered or cover and freeze until use
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