Tater Tot Casserole wasn’t something my Mom ever made while I was growing up. It wasn’t until my sister-in-law, Sue, brought it over one time when I had surgery that I had ever eaten it. It was SO GOOD!
Holy, Cow, why had I never tasted this before?
Now, my kids request it, and it seems like every time I make it I have to call her to make sure that I am “doing it right.” Not that I don’t enjoy talking to her any chance I get, she’s always a riot, I just think, maybe she thinks I am losing my mind.
I mean it’s not an elaborate dish, it’s only got a few ingredients, why can’t I remember them all, or what order they go in in the pan?
I decided it was high time to blog it!
I know that so many people make Tater Tot Casserole, and I am sure we all make it differently.
I would love to know how you make yours?
- 1 pound lean ground beef
- 1/4 cup shallots, chopped
- 1 (3 ounce) can mushrooms, drained
- 2 cans (10.5 ounce) cream of mushroom soup
- 2 cans (14.5 ounce) green beans, drained
- 8 ounces shredded cheddar cheese
- 1 (32 ounce) package frozen tater tots
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Brown ground beef with shallots, drain any excess grease, set aside.
Place ground beef in the bottom of the pan, top with mushrooms, then green beans, then spread cream of mushroom over top. Sprinkle with cheese. Top with frozen tater tots.
Bake for 45 minutes, uncovered, cut and serve.
Amount Per Serving: Calories: 334 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 79mg Sodium: 867mg Carbohydrates: 11g Fiber: 1g Sugar: 1g Protein: 25g
I have been working to get more casseroles and easy weeknight meals for you and your families.
Here are a couple of our other favorites: