purple.alien.giraffe
Executive Chef
So, I was looking for recipes for a cheesey tater-tot casserole. Almost all of them called for either cream of mushroom soup or cream of chicken soup. Neither sounded particularly interesting as a base for a cheesey dish so I decided I'd just make up my own recipe. Here's what I came up with and it was really good and super easy! My roomates voted it a favorite. Makes a lot. Fed two college boys, my female roomate and myself. Feel free to cut it in half for a smaller group.
2 lbs hamburger
1 medium onion, diced
2 tsp granulated garlic
1 tsp fine ground black pepper
1 cup frozen peas
1 cup frozen corn
1 cup frozen french cut green beans
1/2 pint heavy cream
2 cups grated sharp cheddar plus 1/2 cup
1/2 cup flour
1 bag of tater-tots
Pre-heat oven to 400F. Brown hamburger with onion, garlic and black pepper. Remove from heat and stir in the cream. In a large casserole dish (a shallow lasagna pan also works) mix the veggies, 2 cups cheese and flour. Add the hamburger and cream and mix. Top with the bag of tater-tots and then sprinkle with the remaining cheese. Bake in center of the oven for 40 minutes or until top of tater-tots are golden and crisp. If needed place under broiler for a few minutes to crisp up the top. Let cool for 5 to 10 minutes before serving (this is the hardest part because it smells really good).
2 lbs hamburger
1 medium onion, diced
2 tsp granulated garlic
1 tsp fine ground black pepper
1 cup frozen peas
1 cup frozen corn
1 cup frozen french cut green beans
1/2 pint heavy cream
2 cups grated sharp cheddar plus 1/2 cup
1/2 cup flour
1 bag of tater-tots
Pre-heat oven to 400F. Brown hamburger with onion, garlic and black pepper. Remove from heat and stir in the cream. In a large casserole dish (a shallow lasagna pan also works) mix the veggies, 2 cups cheese and flour. Add the hamburger and cream and mix. Top with the bag of tater-tots and then sprinkle with the remaining cheese. Bake in center of the oven for 40 minutes or until top of tater-tots are golden and crisp. If needed place under broiler for a few minutes to crisp up the top. Let cool for 5 to 10 minutes before serving (this is the hardest part because it smells really good).
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