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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Once again, I was *winging it* in the kitchen and under pressure to pull a rabbit out of my hat for dinner. We really love this dish! It's a great way to use left over corn & spuds! Ingredients:
1 lb lean ground beef |
1 (11 ounce) can campbell's condensed tomato soup |
4 ounces tomato sauce |
2/3 cup water |
1 (1 ounce) envelope lipton onion soup mix, dry, low sodium if available, i often use 1/2 envelope |
1 1/2-2 cups frozen corn, do not defrost |
2 -3 cups frozen tater tots, substitute mashed potatoes |
2 tablespoons butter (optional) |
Directions:
1. Brown ground beef until no longer pink, drain and return to the skillet.
2. Combine: 1 11 oz. can tomato soup, tomato sauce, 1/2 can water, one package onion mushroom soup mix. Simmer along with the ground beef for about 5 minutes until well blended.
3. In an 8x8 casserole dish: Spray with nonstick spray then start layering: (bottom to top).
4. Meat mixture, thick layer frozen corn and top with frozen tater tots or a thick layer mashed potatoes (brushed with butter if desired).
5. Bake at 350° covered for 20 minutes, uncover and continue to bake for 20 minutes or until bubbly.
6. Notes:.
7. -Use as many frozen veggies (peas & carrots, corn) as you like, I prefer corn.
8. -If using tater tots, bake until browned.
9. -Recipe can easily be doubled.
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