Peaked and Tweaked Tater Tot Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is definitely a kid (and husband) pleaser in my household!! I've taken a classic casserole and added a few extras to it. The only thing I would add, but can't is green beans. I have to serve them on the side, as my family doesn't like them mixed in. Ingredients:
2 lbs ground beef |
1 small onion, chopped |
2 -3 garlic cloves, pressed |
2 (10 1/2 ounce) cans cream of mushroom soup (you can also use cream of celery or cream of chicken soup. i prefer mushroom) |
2 1/2 cups shredded cheese (cheddar and monterey jack combo) |
1/2 cup sour cream (or to taste) |
1 (14 1/2 ounce) can green beans (i leave these out and serve on the side) |
salt (to taste) |
pepper (to taste) |
onion powder (to taste) |
garlic powder (to taste) |
1 (24 ounce) bag tater tots |
Directions:
1. Brown the ground beef, onion, and garlic in a heavy skillet; drain off excess fat.
2. Place the meat mixture back in the skillet and add the soups and a handful of the cheese. Once the cheese is melted, add the seasonings and sour cream.
3. Place the heated mixture into a greased 9 X 13 inch pan. Top with remaining cheese. Place tator tots in rows on top of the cheese.
4. Bake in a 350 degree oven until tator tots are golden brown (30 to 45 minutes).
5. **I have also used mased potatoes instead of the tator tots**.
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