Tater Tot Casserole
Instead of bulk hot Italian sausage, we used one of the Jimmy Dean 16 oz sausage rolls. One of the cans of condensed soup was potato, it’s what I had on hand. The green beans were fancy Archer Farms ones, skinny petite green beans instead of cut. It says to use 2 11×7-inch dishes, I only have 1 of those, so instead I used a 13×9 and an 8×8 dish to spread it in. The layers are not incredibly thick. There were tater tots involved, the boys loved it, even if it had green beans in it.
- ¾ lbs. bulk
hot Italian sausage
- ¾ lbs. lean ground beef (90% lean)
- 1 small onion, chopped
- 2 cans (10-3/4 ounces each) condensed cream of celery soup and potato soup, undiluted
- 2 cups frozen
cut petite green beans, thawed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
- ½ cup
- 1 teaspoon garlic powder
- ¼ teaspoon seasoned salt
- ¼ to 1/2 teaspoon cayenne pepper
- 1 package (32 ounces) frozen Tater Tots
|In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
|Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
|To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
|Cover and bake at 350° for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Makes 12 servings
Source : Taste of Home
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