Tater Tot Casserole
Sunday, 9 June 2019
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Potato tot goulash is similarly all over known as potato tot hotdish depending upon where you live! It's a direct and reassuring goulash with two or three rule fragments. Typically in these goulash equations, you will find meat, potatoes or some other kind of starch, close by a blend of vegetables, cheddar, and canned soup.
My structure moves a bit from the standard layering. Regardless, I have discovered resulting to making this goulash for a significant long time, that my course makes for the most superb feast with the most definite cooking time!
I start by cooking my ground meat with seasonings, by then draining the oil if key. Instead of layering the goulash, by then I consolidate the cooked meat with two containers of soup, sharp cream, the vegetables, and cheddar.
Ingredients :
- 32 Ounce Package Frozen Tater Tots
- 1 Pound Lean Ground Beef
- 1/2 White onion, Diced
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Teaspoons Worcestershire Sauce
- 1/3 Cup Sour Cream
- 1 10 Ounce Can Condensed Cheddar Cheese Soup
- 1 10 Ounce Can Cream of Mushroom or Chicken Soup
- 2 Cups Shredded Cheddar Cheese, Divided
- 1 15.2 Ounce Can Corn, Drained
- 1 14.5 Ounce Can Green Beans, Drained
Instructions :
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.
- In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce until the beef is no longer pink. Draine grease if necessary.
- In a large bowl mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 cup of the shredded cheese.
- 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.
- Top the casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted.