Tater Tot Casserole
This tasty goodness popped up on a message board that I frequent, and I was amazed that I hadn’t tried this on my tater tot loving family yet. It normally has onions and a vegetable added in, but knowing my picky eater, she wouldn’t touch it if I did. Here is my version of the popular (and delicious) dish.
1 lb. 96% lean ground beef
- 1 tsp. dried minced onion (or 1 onion chopped)
- 1 can fat free cream of mushroom soup
- 1 can fat free cream of chicken soup
- 1/4 can low fat milk
- 1 pkg onion soup mix
- 1 bag frozen tater tots
- 1 cup shredded Colby/Jack cheese blend
Seasonings: salt & pepper, Mrs. Dash Onion & Herb blend, Tony Chacheres (pinch)
Preheat oven to 350 degrees. Brown the ground beef and onion in a skillet. Drain off excess fat. Add in soups, milk, and onion soup packet. Blend well and let thicken like a sauce.
Spray non-stick spray along the bottom of a 9×13 pan. Place the vegetables along the bottom of pan, top with the beef mixture. Spread the tater tots over the beef mixture and sprinkle the cheese evenly across the top.
- Bake for 30-45 minutes until tots are crispy and cheese is melted.
Suggested additions: corn, green beans, mixed vegetable blend, peas You can make as many layers as you want. I made a side of peas and pearl onions and added them to the plates for those interested in having the vegetables as a part of their casserole. Everyone was happy!