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!
★★★★★ 1 vote5
1 lbextra-lean ground beef
10 3/4 ozcan of cream of mushroom soup
15 ozcanned cut green beans, drained
4 ozcan sliced mushrooms, drained
1 lbore-ida tater tots (or other frozen potato nuggets)
1/4 tspground black pepper (or more to taste)
How to Make Potato Nugget "Pie"
- Preheat oven to 350ºF.
- In a 10" skillet, brown and crumble the ground beef until all pink is gone. Do not drain.
- Stir in the mushroom soup and black pepper, blending well. Heat until the mixture just begins to bubble.
- Fold in the drained green beans and mushrooms, then transfer all to a 9" x 9" glass baking dish.
- Arrange 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.