Friday, February 19, 2010

Tater Tot Casserole

This recipe is one of my husbands favorites. In fact, I had never heard of it before until he taught me how to make it. There are lots of variations out there but this is the way Mikey likes it. He doesn't like it with all of the other ingredients, well, maybe once in awhile but heaven forbid anything have more flavor than the basics. Gotta love him.

1 Pound Hamburger (plain or taco style)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup (or substitute with Sour Cream)
1 Cup Grated Cheddar Cheese
1 Bag Tater Tots
Season Salt (I use Tastefully Simple Season Salt because it only has 380 mgs of Sodium and a little goes a long way)

1. Brown the hamburger and spread on the bottom of a 9x13 baking dish.
2. Pour both soups over the hamburger.
3. Sprinkle season salt.
4. Top with cheese.
5. Layer Tater Tots.
6. If you are freezing the meal, stop here and put it in a freezable container (preferably aluminum casserole or deep pie pan)
7. Bake 375 Degrees for 25 minutes. The cheese should be melted and the tater tots browned.

Variations: I have seen (and tasted) this made with corn, green beans, bacon and onions. I would try one add-in at a time. Again, Mikey tells me he likes it that way but also says it's too rich for him to have it that way all of the time. I on the other hand have liked it no matter how it's been fixed.
Notes: This meal freezes beautifully! When you are pulling it out of the freezer to cook you will want to let it thaw thoroughly or you will have to bake it for over an hour (sometimes 2). Placing in your refrigerator the day before usually will do the trick and bake as directed up above. If you don't have time to wait you can pop this out of the container and into a glass baking dish and then dethaw in the microwave, just make sure you have the tater tots on top.

Nutritional Information will vary depending on the type of meat, cheese or soups you use. The best way to find calorie counts is just to pop on over to and search for the ingredients.

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