Our Favorite Tater-tot Casserole Recipe

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OUR FAVORITE TATER-TOT CASSEROLE

Marlene Fields

By
@maggie325

I like the addition of Golden Mushroom Soup. This can be made ahead and frozen. When ready to bake, thaw it, bring to room temp and bake as directed in the recipe.


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Prep:

30 Min

Cook:

50 Min

Ingredients

1 lb
lean ground beef
3/4 c
chopped onion
1/2 c
chopped celery
1 can(s)
golden mushroom soup, condensed
1 can(s)
non-fat cream of chicken soup, condensed
1 c
canned or frozen-thawed cut green beans
1/2 c
non-fat milk
~~
garlic powder, kosher salt, and pepper to taste
1 lb
frozen tater-tots (16 oz.)
~~
optional: 1 c. shredded cheddar cheese

Directions Step-By-Step

1
Heat oven to 375 degrees. In a large skillet, cook beef, onions and celery, stirring frequently until beef is thoroughly cooked and veggies are tender. Drain.
2
Stir in both soups, the green beans, garlic powder, milk, salt and pepper. Spoon into ungreased 2-qt. casserole.
3
Bake uncovered 40 - 50 minutes or until mixture is bubbly and tater-tots are golden brown. If using cheese, sprinkle it over the top during the last 10 minutes.

About this Recipe

Course/Dish: Beef, Casseroles