our favorite tater-tot casserole
(3 RATINGS)
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.
No Image
prep time
30 Min
cook time
50 Min
method
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yield
Ingredients
- 1 pound lean ground beef
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 can golden mushroom soup, condensed
- 1 can non-fat cream of chicken soup, condensed
- 1 cup canned or frozen-thawed cut green beans
- 1/2 cup non-fat milk
- ~~ - garlic powder, kosher salt, and pepper to taste
- 1 pound frozen tater-tots (16 oz.)
- ~~ - optional: 1 c. shredded cheddar cheese
How To Make our favorite tater-tot casserole
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Step 1Heat 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.
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Step 2Stir in both soups, the green beans, garlic powder, milk, salt and pepper. Spoon into ungreased 2-qt. casserole.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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