This recipe of Tater tot casserole serves four to six people.
This week's featured recipe is Tater Tot casserole, and whoever came up with the original version of this dish sure did make my husband happy.
This happens to be one of those dishes I impressed him with when we were first married. Luckily, my husband is not a picky eater, so I know I've got it made when it comes to him trying new things.
We don't cook this dish much because there is really nothing healthy about it -- it is definitely a comfort food dish.
Don't be afraid to substitute some of the ingredients for low-fat versions because we do.
The original recipe I used called for a can of cream of mushroom soup, but I'm more likely to have cream of chicken soup in my pantry, so we used that instead, and I liked it better.
Also, I started using a mixture of shredded mild cheddar and mozzarella cheese; it just adds a little something extra to it. You probably could leave out the cheese altogether if you wanted.
We also used to use the regular size Tater Tots, but we have found that the Mini Tater Tots mix better with this dish. I cook the Tots just a little longer than the directions call for to allow them to get a little crunchy.
Give this dish a try and let me know how it goes.
Tater Tot casserole
Start to finish: 45 minutes (20 minutes active)
One small onion, chopped fine
1 pound of lean ground beef or turkey
-1/2 teaspoon of pepper
cup of sharp cheese
cup of mozzarella cheese
One can of cream of mushroom soup
28-ounce bag of Mini Tater Tots (about half of the bag is used)
Cook the onions and meat together in a frying pan.
Add can of soup and simmer on low heat for about 5 minutes.
Add meat/soup mixture to casserole dish.
Place single layer of frozen Tater Tots on top.
Bake the casserole as long as the directions say to cook the Tater Tots.
Add the cheese and place back in the oven until the cheese is melted.
Tip: You can also use sausage as a meat for this dish.