My Tater Tot Casserole
"This is a recipe I received from a friend many years ago and tweaked to suit my family's tastes."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 1 teaspoon garlic powder
- 1 (10 1/2 ounce) can cheddar cheese soup
- 1 (10 1/2 ounce) can condensed golden mushroom soup
- 1 (16 ounce) bag frozen mixed vegetables or (16 ounce) bag green beans, thawed
- 1 (16 ounce) bag tater tots
directions
- Preheat oven to 350.
- Brown ground beef with onion and garlic, drain well and put in 9x13 pan sprayed with non-stick cooking spray.
- Spread thawed mixed vegetables over burger.
- Mix together the cheddar cheese and golden mushroom soups. Do not dilute. Spread over ingredients in pan.
- Arrange tator tots on top of casserole and bake uncovered at 350 for 35-45 minutes or until tator tots are browned and casserole is bubbly.
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Reviews
-
Made this for lunch today, but my husband and I thought this dish was rather bland. Perhaps substituting fresh minced garlic for the garlic powder would of given this dish more taste; plus adding some dried crushed red pepper flakes would also be good. I would also decrease the amount of ground beef, and just add 1-1/2 lbs., as I thought the 2 lbs. was a bit much. I had to bake this longer in the oven. Baked it exactly for 1 hour. Not sure if I'll make this again. The recipe does need more spice to make this dish more flavorable. -
this is comfort food at its best easy to make
Tweaks
-
Made this for lunch today, but my husband and I thought this dish was rather bland. Perhaps substituting fresh minced garlic for the garlic powder would of given this dish more taste; plus adding some dried crushed red pepper flakes would also be good. I would also decrease the amount of ground beef, and just add 1-1/2 lbs., as I thought the 2 lbs. was a bit much. I had to bake this longer in the oven. Baked it exactly for 1 hour. Not sure if I'll make this again. The recipe does need more spice to make this dish more flavorable.
RECIPE SUBMITTED BY
I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.
