Potato Tot Casserole (Paula Deen)
Comfort food that will soon be part of your favorites rotation. This is from Paula Deen's 2010 Quick and Easy Meals book. It was previously published in her magazine in the Nov/Dec 2007 issue. Perfect for those nights when you want to get a one dish meal to the table to feed a family that is wanting something warm and hearty. Look for browning liquid in the gravy section of the store. Enjoy ChefDLH
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INGREDIENTS
Nutrition- 1 1⁄2lbs ground chuck
- 1
- 3
- 1(10 3/4 ounce) can cream of celery soup
- 1(10 3/4 ounce) can cream of mushroom soup
- 1
- 1
- 3tablespoons browning sauce
- 1tablespoon garlic salt
- 1⁄4teaspoon ground red pepper
- 1⁄4teaspoon paprika
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1⁄8teaspoon poultry seasoning
- 1⁄8teaspoon sage
- 1(32 ounce) package frozen tater tots
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DIRECTIONS
- Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
- In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
- In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
- Bake 45 minutes to 1 hour, or until browned and bubbly.
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