Deep South Tater Tot Casserole

Submitted by 5nolans

"The original recipe is from Deep South Dish.com. I use a 9x13 casserole dish and add about 2 cups diced ham, a whole pound of smoked sausage (chopped) and a whole cup of cheese (separated)."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Yields: 1 13x9 inch pan
• Serves: 4-8

ingredients

• 1 (10 ounce) can cream of mushroom soup or (10 ounce) can chicken soup
• 1 cup milk
• 1⁄2 tablespoon olive oil
• 1⁄2 cup of chopped vidalia onions or 1/2 cup other sweet onion
• 1⁄4 cup of chopped green bell pepper
• 1 lb ground beef
• 1 teaspoon of minced garlic
• 1⁄2 lb smoked sausage, chopped (optional)
• 1 tablespoon fresh basil
• 1⁄2 teaspoon dried thyme
• 1⁄4 - 1⁄2 teaspoon cajun seasoning
• kosher salt
• freshly cracked black pepper, to taste
• 1⁄2 cup shredded cheddar cheese, divided
• 1 lb frozen tater tots

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 olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, Cajun seasoning; taste and 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 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. Serve immediately with a green vegetable or a mixed garden salad.