Wednesday, October 10, 2012

Tater Tot Casserole



I can NOT believe I haven't posted this recipe.

This is an easy, have-on-hand, throw-together-quick dinner.

That's a winner!
The Mr. was more excited about this last night than the cherubs where!

From the kitchen, I hear him say, "Yeah!  Tater Tot Casserole!  I love that stuff!"

And he does.

And so do the cherubs.

And so I'm glad to make it!

What's funny about this casserole:  I only make it in the Fall and Winter.

That's it.

I've relegated it to a seasonal casserole.

That's OK.

It makes the family more appreciative!

Tater Tot Casserole

1 TBSP oil
1/2 onion, chopped
1 green pepper, chopped
1 carrot, peeled and chopped
1- 1 1/2 pounds ground beef
1 can condensed cream of mushroom soup* (see below for gluten free substitution)
pepper
salt (I don't salt because of the soup, but you can if you want!)
cheddar cheese, grated
1 16oz  package frozen tater tots**

In a pan, heat the oil.  Add the onions, green pepper and carrots.  Saute until tender.  Add the ground beef and cook until no longer pink.

If your pan is large enough and oven proof, add the soup and stir until well combined.  If not, transfer your meat mixture to a casserole pan that's been sprayed with cooking spray, and mix the soup into the meat mixture.

Top with the grated cheese (I probably use 1/2 cup of cheese).  Go more or less, depending on your taste.  Top with the frozen tater tots and season with pepper, if desired.  Sprinkle a little cheese on top if you wish.

Bake at 350 degrees for 30-45 minutes, or until hot and the tater tots are browned and crispy.


*If you need this to be gluten free, substitute the condensed cream of mushroom soup for 1 can Progresso gluten free cream of mushroom soup.

**Ore-Ida brand tater tots are gluten free!

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