CROCKED TATER TOT® SOUP
One of my son's favorites.
Provided by TLC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h10m
Yield 10
Number Of Ingredients 8
Steps:
- Combine potato nuggets, milk, cream of mushroom soup, Cheddar cheese, sour cream, ham, onion, salt, and pepper in a slow cooker.
- Cook on High, stirring occasionally, for 4 hours (or on Low for 5 to 7 hours).
Nutrition Facts : Calories 334 calories, Carbohydrate 28.5 g, Cholesterol 33.4 mg, Fat 22.2 g, Fiber 2.3 g, Protein 10.3 g, SaturatedFat 8.9 g, Sodium 837.6 mg, Sugar 3.7 g
TATER TOT HOTDISH {2 WAYS...WITH AND WITHOUT CANNED SOUP!}
Tater Tot Hotdish is a classic comfort food meal here in Minnesota. This is my tried and true recipe, featuring two different ways to make it - with and withOUT canned soup!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dinner Ideas
Time 1h15m
Number Of Ingredients 34
Steps:
- Preheat oven to 350° F.
- In a 12" cast iron skillet, brown beef over medium to medium-high heat, breaking up any large chunks. Once beef is browned, remove it to a plate with a slotted spoon. Discard all but 2 tablespoons of the beef fat, and then add 2 tablespoons of the butter to the beef fat in the skillet. Turn heat to medium. Once butter is melted, add the onion, mushrooms, and garlic. Stir to incorporate. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes.
- Now slide everything in the skillet to one side. Add remaining 2 tablespoons of butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Draw in as much butter, beef fat, and juices from the vegetables as you can, into the flour. Cook for a couple minutes, until the mixture is bubbling and slightly browned.
- Add soy sauce, Frank's Red Hot Sauce, Worcestershire sauce, salt, and pepper to the gravy side of the pan. Whisk and cook for 1 minute. Then slowly add the milk while you whisk and scrape the bottom of the skillet. Once this mixture is smoothed out, bring the mushroom mixture into the milk mixture, and then add the reserved cooked beef. Stir to incorporate. Cook until thickened, about 8 to 10 minutes. Then stir in sour cream, plus 1 tablespoon of parsley and 1 tablespoon of thyme. Next add the frozen vegetables and stir to incorporate. Level mixture out in the skillet. Then top with frozen tater tots.
- Place skillet in the preheated oven and cook for 20 minutes. Move skillet up a bit higher in the oven and broil until tater tots are nicely browned - this can take up to 10 minutes, depending on your broiler. Remove skillet from oven and sprinkle tater tots with cheese and plenty of freshly ground black pepper. Place skillet back in the oven and cook for an additional 6 to 10 minutes, until cheese is melted and gravy is bubbling. If desired, place skillet underneath the broiler for a few more minutes to brown the cheese just a bit. Remove skillet from oven and sprinkle with remaining 1 tablespoon of parsley and 1 tablespoon of thyme. Serve hot. I like to eat mine with ketchup and/or Frank's Red Hot Sauce.
- Preheat oven to 350° F.
- In a large cast iron skillet, brown beef over medium to medium-high heat, breaking up any large chunks. Once beef is browned, remove it to a plate with a slotted spoon. Discard beef fat and then add butter to the pan. Once butter is melted, add the onion and garlic. Stir to incorporate. Cook until the onions are transparent and nicely softened, about 6 to 10 minutes.
- Add cream of mushroom soup, soy sauce, Frank's RedHot Sauce, and Worcestershire sauce, stirring to fully incorporate. Fold beef into the mixture and then cook until it is warmed and bubbling, stirring regularly. Add sour cream, half of the parsley and thyme, and the salt and pepper. Stir to incorporate. Then stir in the frozen vegetables. Level mixture out in the pan. Then top with frozen tater tots.
- Place skillet in the preheated oven and bake for 20 minutes. Move skillet up a bit higher in the oven and broil until tater tots are nicely browned - this can take up to 10 minutes, depending on your broiler. Remove skillet from oven and sprinkle tater tots with cheese and plenty of freshly ground black pepper. Place skillet back in the oven and bake for an additional 6 to 10 minutes, until cheese is melted and gravy is bubbling. If desired, place skillet underneath the broiler for a few more minutes to brown the cheese just a bit. Remove skillet from oven and sprinkle with remaining parsley and thyme. Serve hot. I like to eat mine with ketchup and/or Frank's Red Hot Sauce.
Nutrition Facts : Calories 600 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 41 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 800 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHEESY POTATO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
- Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Nutrition Facts : Calories 840, Fat 51 grams, SaturatedFat 24 grams, Cholesterol 106 milligrams, Sodium 1575 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 34 grams, Sugar 6 grams
TATER TOT DISH SOUP
This easy-peasy twist on a Midwestern Classic will soon be your new comfort food favorite! Using organic frozen vegetables shortens prep time without compromising flavor. Double the recipe to share or freeze for another time!
Provided by Michele Phillips, BaconFatte.com
Categories Soups and Chowders
Time 35m
Number Of Ingredients 16
Steps:
- Add chicken base to hot water. Stir well and set aside.
- Pre-heat oven and bake tots per package instructions.
- In a large pan or stock pot, add ground beef and brown over medium heat. Make sure to break up any large chunks of beef.
- When beef is cooked, leave 2 - 3 tablespoons of the fat in the pan. Add garlic, oregano, and 14 Spice Mix OR seasonings, and stir. Add frozen onions and frozen vegetables.
- Pour all but 1 cup of chicken base into the pot, and stir. Add flour to remaining cup of chicken base to create a roux. Whisk well, making sure to dissolve flour completely. Add roux and cream to the pot, and bring to a simmer, stirring well and allowing soup to thicken.
- To serve, pour soup into a cup or bowl. Top with crispy tots and fresh parsley, if you wish, and enjoy!
QUICK & EASY SLOW COOKER POTATO SOUP
Provided by Life Family Fun
Number Of Ingredients 4
Steps:
- Place all ingredients in the slow cooker and cook for 4 hours on low.
- Garnish with cheddar cheese and chopped green onions.
- If you use a pressure cooker place all ingredients in pot.
- Place on manual high pressure for 30 minutes.
- Remove and serve.
TATER TOT SOUP
This recipe was given to my daughter from one of her co-workers. We made it last night, the recipe is definitely a keeper.
Provided by Jo Ann Duren
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. In large pot saute celery and onion in butter until veggies are soft.
- 2. Add 7 cups hot water and bring to a boil.
- 3. Add bouillon and whisk to blend well, then add tater tots.
- 4. Keep soup at a boil.
- 5. In small bowl mix 2 cups cold water with gravy mix and whisk until smooth.
- 6. Add this to boiling soup; stir well so it doesn't stick to bottom.
- 7. Reduce heat and stir in cubed cheese.
- 8. Add milk to desired thickness.
- 9. Do not over cook because it will scorch and stick to bottom of pot.
- 10. Once cheese is melted and blended in, soup should be done.
- 11. You can stir bacon bits and green onion into soup or you can use as topping for each bowl when serving.
HOTDISH (TATER TOT CASSEROLE)
Hotdish is an easy, one-dish dinner often served in Minnesota at such large gatherings as family reunions, potlucks or church suppers. Don't be turned off by its humble appearance; the combination of cream of mushroom soup, corn, green beans, beef and a delightful crispy potato topping (the more taters, the better!) is universally likeable.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
- Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.
CHEESY SLOW COOKER TATER TOT SOUP
Provided by GRIFFIN
Time 8h
Yield 8
Number Of Ingredients 11
Steps:
- Mix all ingredients in crock pot, except cheese cubes. Cover and cook on low about 8 hours. During last 20 minutes to half hour of cooking, turn to high and stir in cheese cubes. Cook until cheese is melted and soup is hot. Serve in bowls with seasoned croutons (homemade or store bought) and a sprinkling of Parmesan cheese. This is also very good with chunks of smoked sausage cooked in it.
TATER TOT SOUP
Here's the fastest cheese-and-potato soup we can imagine! The Tater Tots break apart- even break down- under pressure, leaving you with little potato shreds, as if you'd grated a potato into the soup. Those potato bits also thicken the soup, particularly as it sits a few minutes after cooking to melt all that (absolutely necessary) cheese. The frozen hash brown cubes then give you more little bits of potato throughout the soup for a better overall texture. Dried herbs work better than fresh here. They have an earthier flavor that matches the Tater Tots and cheese. And one other thing: Heat the liquid up before you add the Tater Tots. Otherwise, they fall to the bottom of the pot in the (colder) liquid. You'll end up with a burn notice, no question.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Categories Kids
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
- Mix the broth, butter, garlic, dried herb, onion powder, and pepper in an Instant Pot. Heat, stirring occasionally, until wisps of steam rise from the liquid. Stir in the hash brown cubes and Tater Tots. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
- Option 2 All Pressure Cookers Press SOUP/BROIL or Pressure Cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
- Use the quick-release method to bring the pot's pressure back to normal. Unlatch the lid and open the cooker. Stir in the cheese. Set the lid askew over the pot for a couple of minutes until the cheese melts. Stir again, then serve hot.
TATER TOT CASSEROLE
Tater Tot Casserole made with ground beef, tater tots, cheesy and a creamy beef sauce topped with cheese.
Provided by Sabrina Snyder
Categories Main Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Add the ground beef, salt and pepper to a large cast iron skillet on medium high heat and cook until browned, about 5-7 minutes.
- Remove the ground beef and add in the onions, cooking for 5-7 minutes or until softened.
- Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.
- Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.
- In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.
Nutrition Facts : Calories 422 kcal, Carbohydrate 3 g, Protein 27 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 110 mg, Sodium 533 mg, Sugar 1 g, ServingSize 1 serving
TATER TOT SOUP
Make and share this Tater Tot Soup recipe from Food.com.
Provided by Spookygirl
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy soup pot, brown bacon until crispy. Remove bacon to paper towels and drain pot.
- Add frozen tater tots to pot, cook until being to thaw, 1 or 2 minutes.
- Add bacon, corn, broth and milk to pot, stir to combine. Bring to a boil. Lower heat, and simmer 12-15 minutes, until potatoes are soft. Stir to break up tots, but leave some chunks.
- Ladle into bowls, and top with pepper.
Nutrition Facts : Calories 192.5, Fat 10.4, SaturatedFat 4, Cholesterol 18.4, Sodium 399, Carbohydrate 18.8, Fiber 1.7, Sugar 4.5, Protein 8
TATER TOT HOTDISH
Tater Tot Hotdish, also known as Tater Tot Casserole, is a classic comfort food recipe best known in Minnesota. This recipe is a combination of five ingredients you will most likely already have on hand - ground beef, onion, cream of mushroom soup, corn and tater tots.
Provided by Krissy Allori
Categories Main Course
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Brown ground beef and onion in a large skillet over medium-high heat. Once meat is starting to brown and is crumbly, remove from heat.
- Either transfer meat mixture to a 9x13 casserole dish or keep it in the skillet if it is 12" diameter and oven safe. Top with corn, then cream of mushroom soup, then tater tots.
- Bake in preheated oven for 45 minutes or until everything is heated through and tater tots are crisp on the outside.
Nutrition Facts : Calories 579 kcal, Carbohydrate 78 g, Protein 15 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 1209 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
TATER TOT CASSEROLE RECIPE
Delicious Tater Tot Casserole. Great main dish for lunch or supper. Uses Cream of Mushroom, Cream of Celery, and Cream of Chicken Soup for added flavor.
Provided by Steve Gordon
Categories Main Dish
Time 1h
Number Of Ingredients 11
Steps:
- Lightly butter a 13x9x2 Casserole baking dish.
- Add a single layer of the tater tots. Set aside.
- Place ground beef in skillet over Medium heat on stove top.
- Add the diced onion.
- Add garlic powder.
- Add thyme.
- Add oregano.
- Add black pepper.
- Stir well and let beef brown until completely done.
- Spread beef over tater tots in baking dish.
- Place all three soups in a medium sized mixing bowl.
- Stir well until fully combined.
- Spread soup mixture over top of ground beef.
- Spread layer of grated cheese over top of soup mixture.
- Garnish with remaining tater tots.
- Bake at 350F degrees for 30-35 minutes.
- Dish is ready when cheese is melted and soup is bubbly hot.
- Remove from oven when done. Place on folded towel to cool slightly.
- Serve warm.
- Enjoy!
TATER TOT CASSEROLE
Make and share this Tater Tot Casserole recipe from Food.com.
Provided by Judy81350
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix celery soup and mushroom soup together, set aside.
- Put browned ground beef in a 9x13 dish.
- Sprinkle with celery, Worcestershire sauce, onion and cheese.
- Cover with soup mixture and arrange tater tots on top to cover.
- Bake at 350F for 1 hour.
Nutrition Facts : Calories 963.1, Fat 62.4, SaturatedFat 25.1, Cholesterol 147.9, Sodium 1735, Carbohydrate 57.7, Fiber 4.6, Sugar 3.4, Protein 43.5
MINNESOTA TATER TOT HOTDISH
This Minnesota tater tot hotdish is one of our favorite dishes and it's free of common allergens. Be sure to read labels carefully to make sure the ingredients you use are safe
Provided by Kristi Winkels
Categories Main Course
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°. Spray a 13x9 inch casserole dish with cooking spray.
- In a skillet, brown the ground beef or turkey over medium-high heat. Drain the fat if there is excess. Add the onion and saute until tender. Place this mixture in the casserole dish.
- In the skillet, melt the margarine. Sprinkle the flour over it and whisk together for about 1 minute. Whisk in half of the broth. Allow mixture to bubble and thicken and add more broth until the mixture is the consistency of thick gravy.
- Pour the cream sauce mixture over the beef/turkey mixture in the casserole dish and mix together. Next, cover beef/turkey mixture with frozen mixed vegetables. Then, top with enough tater tots to cover the entire vegetable layer.
- Bake at 375 degrees for 45 minutes. Remove the cover and bake an additional 15 minutes at 425 degrees or until the tater tots are golden brown and crispy. Serve immediately.
Nutrition Facts : Calories 530 kcal, ServingSize 1.5 cups, Carbohydrate 49 g, Protein 22 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 900 mg, Fiber 7 g, Sugar 1 g
HAMBURGER HOTDISH - TATER TOT CASSEROLE
This hamburger hot dish Tater Tot casserole is comfort food to the max! There's nothing like a retro casserole like Mom used to make!
Provided by Karlynn Johnston
Categories Main Course
Time 1h5m
Number Of Ingredients 9
Steps:
- Pre-heat your oven to 350 °F.
- In a large skillet, fry the onion in the oil until it is soft and translucent. Add in the ground beef, fry until completely cooked through. Drain the fat, mix the garlic. Fry until golden, around 2-3 minutes, then add some salt and pepper to taste and transfer to a 9x13 baking pan or oven safe pan of equivalent size.
- Combine the vegetables and the soup. Pour over top of the hamburger. Sprinkle the cheese on top evenly.
- Place the tater tots in an even layer on top of the soup mixture.
- Bake in the oven for 50-60 minutes or until the tater tots on top are crispy and browned. Remove from the oven and serve.
Nutrition Facts : Calories 407 kcal, Carbohydrate 43 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 1152 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
LOADED POTATO SOUP WITH CHEESY TOTS
Loaded Potato Soup with Cheesy Tots... OMG YES! There's something crazy legendary about the cheesy tater tot topping here and I can't wait for y'all to try it!
Provided by Jenn Laughlin - Peas and Crayons
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Pre-heat oven to 425 F.
- Spread your tots on a baking sheet (I like to line mine with parchment paper) and bake until crips, about 20 minutes. For extra crispy tots you can shake the pan at the 10 minute mark to move them around a bit, totally optional. When they're hot and ready, add 1 cup of cheddar cheese on top and return to the oven for an additional 4-5 minutes to melt.
- While your oven crisps the tots, wash, peel, and dice your potatoes and grate your cheeses. Freshly grated cheese works best here. If you haven't yet, measure out all your ingredients and set them aside.
- Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion and sauté until tender. Once softened, add your garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
- Next add your potatoes and broth. Bring to a boil then reduce heat to simmer once boiling. Cover and cook until potatoes are tender, 10-12 minutes.
- If you're using fresh bacon here (skip for the veggie version) cook in a skillet on med-high heat unit crisp. Drain on paper towels.
- Remove soup from heat, and puree the soup with an immersion blender. Alternatively you may allow the soup to cool a bit and puree in batches using a blender or food processor. In a pinch grab a potato masher and a whisk for an extra chunky potato soup! An additional 1/4 cup of broth (or milk) may be added to thin the soup as desired, but I love mine thick!
- At this point feel free to add any additional salt and pepper you desire. Add half the chives and stir in half the sour cream, remaining 1 cup of cheddar cheese, and parmesan cheese until melted.
- Ladle soup into bowls and top with cheesy tots, bacon of choice, chopped chives, remaining sour cream, and any extras your heart desires! Enjoy! This soup is great the first day and stellar the next, so feel free to save yourself a bowl for lunch tomorrow!
Nutrition Facts : Carbohydrate 74 g, Protein 34 g, Fat 52 g, SaturatedFat 27 g, Cholesterol 122 mg, Sodium 2375 mg, Fiber 5 g, Sugar 6 g, Calories 886 kcal, ServingSize 1 serving
TATER TOT CASSEROLE
Tater tot casserole is made with a beef and vegetabel layer, cheese, and tater tots. Comfort food heaven!
Provided by Bailey
Categories Beef Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a skillet over medium heat, brown ground beef and onions until no pink remains. Drain, and place in a large mixing bowl.
- Add both cans of soup, frozen vegetables, ½ cup of cheddar cheese, both cans of soup, garlic powder, worcestersire sauce, and Italian seasoning.
- Pour beef mixture into a 9x13" baking dish. Top with remaining cup of cheese. Arrange tater tots on top of casserole, and sprinkle with additional cheese if desired.
- Bake for 40-45 minutes, or until tater tots are crisp and mixture is hot and bubbly.
- Rest for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 529 kcal, Carbohydrate 42 g, Protein 20 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1149 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 17 g, ServingSize 1 serving
WORLD'S BEST TATER TOT CASSEROLE RECIPE
Learn how to make the world's best Tater Tot Casserole recipe and become the best chef!
Provided by Jojo Recipes
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9-inch baking dish with cooking spray. Set aside. Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes.
- Season with salt and black pepper. Cook, breaking apart ground beef with a wooden spoon, until it is cooked. If you're used to adding chopped onions to your tater tot casserole, go ahead and fry some up with the ground beef. Drain any fat.
- Stir cream of mushroom soup into the cooked ground beef.
- Transfer ground beef mixture to the prepared baking dish and spread evenly.
- Spread a uniform layer of Cheddar cheese over the ground beef mixture.
- Cover with a uniform layer of tater tots over the cheddar cheese.
Nutrition Facts : ServingSize 200, Calories 345 cal, Fat 23 g
OUR BEST TATER TOT CASSEROLE
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Spray an 8-inch or 9-inch baking pan with high-quality cooking spray and set it aside.
- Brown your ground beef in a skillet over medium heat. If there is any excess fat, drain it in a colander.
- Add the onions to the beef in the skillet and sauté for 4-5 minutes, just until they're translucent.
- Add the garlic to the skillet and cook for about one minute, stirring frequently.
- Season with salt and pepper.
- Stir in Worcestershire sauce.
- Pour or spoon the ground beef mixture into the prepared casserole dish. Spread it out evenly.
- Top the ground beef mixture with the condensed cream of mushroom soup and spread it evenly. Season lightly with salt and pepper.
- Top the cream of mushroom soup layer with the canned green beans. Season lightly with salt and pepper.
- Sprinkle the shredded cheddar cheese liberally over the mushroom soup layer.
- Layer the frozen tater tots on top of the cheddar cheese layer. Be sure to line them up evenly so that you have crispy tots.
- Bake for 35-40 minutes or just until the tater tots are a beautiful golden brown and the cheddar cheese is fully melted.
- Serve and enjoy this hot dish.
Nutrition Facts : Calories 420 kcal, ServingSize 1 serving
CLASSIC TATER TOT CASSEROLE WITH NO CANNED SOUP
Provided by Sunflower Supper Club
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Brown the ground beef in a large skillet over medium high heat until cooked through.
- Remove the browned beef with a slotted spoon and set aside.
- Reduce heat to medium and drain all but about 2 tablespoons fat from your pan. Add the butter and whisk until melted. Add the mushrooms, chopped onion and garlic. Sauté for about 10 minutes or until the onions are translucent and the mushrooms are soft.
- Return the browned beef to the pan.
- Sprinkle the flour over the beef mixture and stir to combine. Continue cooking for about 2 minutes.
- Slowly add in your beef broth and the milk. Add the thyme, Worcestershire sauce, hot sauce, salt and pepper. Bring to a simmer. Reduce heat to low and continue simmering for about 15-20 minutes until your mixture is thick, but you still want it saucy. Remove from the heat and stir in the sour cream if using. Stir in the thawed veggies.
- Pour the beef and veggie mixture In a greased 9 x 13 inch casserole dish.
- Evenly sprinkle the cheese over the top of the beef mixture.
- Top with tater tots (You probably will not use the entire bag.)
- Bake for about 45 minutes until nice and bubbly and golden.
TATER TOT CASSEROLE (NO CANNED SOUP!)
Tater tot casserole with no canned soup has a homemade creamy sauce, seasoned meat, cheese, and vegetables, all topped with crispy tater tots. Everyone loves this meal.
Provided by Diana
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F/180°C and grease a 9x13 inch casserole dish with cooking spray.
- In a skillet, cook ground beef until it's no longer pink and cooked through. Drain fat. Remove onto a plate and set aside.
- Add onion, and cook until softened (2-3 minutes), add garlic and sauté for 30 seconds - 1 minute.
- Add flour, and cook it for 30 seconds then add the milk, beef broth, and Worcestershire sauce. Whisk and cook on medium heat for 3 minutes or until the sauce has thickened.
- Stir in the beef and frozen vegetables and remove from heat.
- Layer the beef in the casserole dish, followed by the cheese, and arrange the tater tots on top in a single layer.
- Bake for 30-40 minutes. Transfer to a cooling rack, and cool for 15 minutes before serving. Garnish with freshly chopped parsley or chives.
Nutrition Facts : Calories 644 kcal, Carbohydrate 36 g, Protein 31 g, Fat 42 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 112 mg, Sodium 984 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
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- Preheat oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.
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- Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater tots and bake in the preheated oven for 50 minutes, until tater tots are brown and the casserole is bubbling.
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