It has taken me this long to realize I just don't like vegetables baked into my tater tot casserole, but I do like them plentiful, just on the side. So this recipe is my go-to for a quick, easy and delicious Tater Tot casserole. We especially love it served with Roasted Baby Carrots.
Tater Tot Casserole
4 cups cooked ground beef
salt and pepper to taste
1 cup sour cream
1 (10 3/4 oz.) can cream of mushroom soup
2 cups shredded cheddar cheese, divided
2 - 2 1/2 lbs. frozen tater tots
Preheat oven 400* F. Place the cooked beef in the bottom of a greased 11x15-inch baking dish. Sprinkle salt & pepper over top as desired. In a separate bowl, mix together the sour cream and soup. Spread evenly over top of the seasoned beef. Sprinkle 1 cup cheese over top. Place the tater tots evenly over top of the cheese. Bake for 30-40 minutes, uncovered. Sprinkle the remaining cheese over top of the tater tots. Bake for another 5-10 minutes to melt the cheese. Serves 8-10.
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