Potato Nugget "Pie"
I first had this dish MANY years ago at a Mother-Daughter school potluck. It was easy enough to duplicate, but I tweaked it a bit to make it my own. Definitely a hit whether it's on your dinner table, or at a church social.
An excellent hot dish for potlucks, this recipe can easily be doubled or tripled!
Featured Pinch Tips Video
- 1 lb
- extra-lean ground beef
- 10 3/4 oz
- can of cream of mushroom soup
- 15 oz
- canned cut green beans, drained
- 4 oz
- can sliced mushrooms, drained
- 1 lb
- ore-ida tater tots (or other frozen potato nuggets)
- 1/4 tsp
- ground black pepper (or more to taste)
1Preheat oven to 350ºF.
2In a 10" skillet, brown and crumble the ground beef until all pink is gone. Do not drain.
3Stir in the mushroom soup and black pepper, blending well. Heat until the mixture just begins to bubble.
4Fold in the drained green beans and mushrooms, then transfer all to a 9" x 9" glass baking dish.
5Arrange the frozen Tater Tots in tight rows until the entire surface is covered. Pop into the oven and bake, uncovered, for 40 to 45 minutes. Allow to rest for 5 minutes before serving.