Wednesday, January 22, 2014

Tater Tot Casserole


My husband is definitely a meat and potatoes kind of a guy. So this recipe is right up his alley. And my kids loved it too (even the picky one)!


Tater Tot Casserole

2 pounds ground beef or venison
1 large onion, chopped
2 10.5 ounce cans of cream of onion or mushroom soup (or see my recipe for Cream Soup)
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
2 cups frozen vegetables of your choice (used peas and corn)
30 ounce bag frozen tater tots
2 cups shredded cheddar cheese

Cook the beef and onion in a large skillet over medium heat until beef is well browned, stirring to separate meat. Drain any fat. Spoon the beef mixture into a greased 9 x 13 pan. Top with frozen vegetables. Stir the soup, ketchup and Worcestershire together in skillet over medium heat.
Pour sauce over casserole and mix to combine. Layer the top with shredded cheese. Arrange and layer the potatoes on top of the cheese. (I only used about 2/3 of the bag and used the potato rounds). Sprinkle with salt and pepper.

Bake at 425 ° F for 30 minutes until the potatoes are golden brown. Let sit 10 minutes before serving.