Jul 21, 2011

Tater-Tot Casserole, (So good your husband might pimp you out to his friends!)

I am posting this recipe because my husband has requested that I make it at least one night a week for the past 2 years!
I am afraid his love of this dish if getting out of control!

He now, is asking me to make it for the guys at work!
Ladies....
I think it is important to have some great recipes in your dinner arsenal.
But remember....
It can back-fire on ya!
Enjoy!


Tonight's Vittles on the farm will be....

Tater-Tot Casserole!!
Sometimes you just need the extreme comfort of a good, easy to throw together, casserole.
This one fits the bill!
It's super-easy to make.
And even easier to eat!

I have never found a man who didn't inhale this dish!

Tater-Tot Casserole
SERVES 4

  • 1 lb lean ground beef
  • 1/2 medium onion, chopped
  • 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
  • 1 16oz package frozen tater tots
  • 1 cup shredded cheddar cheese
  • salt & pepper
  1. Preheat oven to 375 degrees.
  2. Brown ground beef. season with salt & pepper.
  3. Add chopped onion, cook until tender.
  4. In a casserole dish, combine ground beef mixture & cream soup.
  5. Top mixture with tater tots.
  6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
  7. remove from oven & top with cheese, return to oven until melted.
  8. Enjoy!
TIPS -
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

I always double or triple this one! It re-heats beautifully!




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12 comments:

  1. So yummy :) I always add carrots, peas, any vegi around. And I LOVE ground beef and ground pork together in this. Dangerous!

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  2. Oh ya !!! I can not wait to make this.

    Thanks so much,
    Elise

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  3. I make a similar thing with a Mexican theme. Some taco seasoning and tabasco mixed with sour cream on top after the cheese is bubbly.

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  4. Being raised in Northern Minnesota this a must have for my husband and served at many potlucks, The one thing added up here is a bag of frozen veggies and for special occasions some french fried onions. :)

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  5. I wonder if you can use fresh whole potatoes, grated or chopped somehow, and goat cheese... that would cut my costs considerably once I get a dairy goat. Potatoes are easy to grow in a garden. Then you only have to purchase half the ingredients... ... I sense some experimenting in my future! How fun!!

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  6. I am planning to make this for the first time this weekend and take it to a friend's lake house. I was going to pre-make it on Friday night and freeze it until we eat it Sunday morning - can you let me know how long I should plan to bake it if I am taking it from freezer to oven? Or should I move it to the fridge on Saturday night if baking Sunday morning?

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  7. My granddaughter loves this with a can of corn mixed in!

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  8. I mixed the cream of mushroom/chicken soup ( found a combination of both!) in the pan with the meat and onion, it's easier than mixing it in the casserole. I made this for my boyfriend (I don't eat meat) and he said that he doesn't know how many servings there were, but he was guessing it made one and a 1/2 servings! He had it for dinner and then for lunch the next day. Brought the pan back with a sad face and said "It's empty!:( " Made just as directed and he loved it!

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  9. I can't wait to try your recipe...I'm hoping this is baked in a 9" x 13" pan? It's amazing how many bloggers do not indicate what size pans to use with their recipes. We need to assume that not everyone has made our recipes. Model your recipes from published cookbooks. Happy 216 New Year! May you have a Happy and Healthy one!

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  10. I just made this and it went in an 8 by 8 casserole. 9 by 13 would be way too big unless you doubled it

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