This tasty goodness popped up on a message board that I frequented, 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 of low fat milk
1 pkg onion soup mix
1 regular size bag of frozen tater tots
1 cup shredded Colby/Jack cheese blend
Seasonings: salt & pepper, Mrs. Dash Onion & Herb blend, Tony Chacheres (pinch)
Suggested additions: corn, green beans, mixed vegetable blend, peas
1. 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.
2. 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.
3. Bake for 30-45 minutes until tots are crispy and cheese is melted.
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! The best part? Every plate was emptied!
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