Recipe Tater Tot Casserole

RECIPE: TATER TOT CASSEROLE

Tater Tot Casserole is a Midwest staple, and it can be made in a variety of ways, with whatever you have on hand. The only real requirements are the tater tots, a meat, a can of condensed cream soup, and vegetables, which can be fresh or frozen. Although this recipe starts with ground beef, this can also be made with sausage, canned chicken, ham, or any leftover meat. Select your soup to match, pairing cream of chicken with chicken breast, or cream of celery with ham! Traditionalists will layer their meat and vegetables separately, but I like to jumpstart my casserole with hot filling, so I heat it all up in one vessel, sometimes with extra seasoning (if I feel exciting), pour it into the dish, and cover it with tater tots. Cheese can be a layer under the tater tots, which allows the potato to crunch up, or on top of the tater tots.

Or both.

The Midwest is big on cheese .

Ingredients:

1 lb lean ground beef

1 medium onion, chopped

1 can (10.5 oz) condensed cream of mushroom soup (low sodium suggested)

Milk to thin the soup to taste - about a quarter of a can

1/2 t garlic

Salt and pepper as your heart speaks to you

2 cups of vegetables (frozen mixed, beans, peas, corn, carrots, or bell peppers)

2 cups of cheese

1 package (16 oz) of tater tots

Directions:

Preheat the oven to 375 degrees.

Lightly grease a medium-sized baking dish.

Cook the ground beef in a hot skillet until it is well-browned and in small crumbles.

Drain excess grease and add onions.

Sauté until onions are brown and translucent.

Add soup, milk, garlic, salt, pepper, and vegetables.

Heat until warm, then pour evenly into baking dish.

Sprinkle half of the cheese over the filling. Reserve the rest.

Layer tater tops over the filling and sprinkle with remaining cheese (if desired).

Bake for 35-40 minutes, or until tater tots are crispy and browned and filling is bubbling.

Serve and enjoy!