My family loves Tater Tot Casserole. I’ll eat it, but I’m not all that crazy about it. I’m also not thrilled with using canned cream soups in cooking. One of these days, I’ll experiment and make it from scratch, without the soups. For now, they love it, so we make it 2 or 3 times a year.
My son wanted to make it for dinner yesterday Fathers day. There must be a million and one recipes online for Tater Tot Casserole. I thought I’d share how I make it anyway. Might as well make it one million and two. lol
It’s really simple. Brown the hamburger, onions, and green peppers. Place in pan and top with tater tots.
Mix the milk and soup together. Pour over the tater tots.
Bake…..and…..eat…
| Tater Tot Casserole |
- 1 lb Hamburger
- 1/2 cup onions, diced
- 1/2 cup green pepper, diced
- 3 lb tater tots
- 2 10 3/4 ounce cans cream of something soup (use your favorite, chicken, mushroom, cheese, etc.)
- 1 can evaporated milk
- Brown Hamburger. Cook onions and peppers until onions are translucent, either with hamburger or in separate pan.
- Place cooked hamburger, onions and green peppers in the bottom of a 13×9″ pan.
- Spread tater tots on top of hamburger.
- In a bowl, mix the milk and soups together.
- Pour evenly over tater tots.
- Bake at 350* for 1 hour.
Can use any cream of soup flavor you like.
Using thawed tater tots will reduce cooking time to about 30 minutes.
You can top with cheese before baking.
We usually double this recipe and bake in a large foil pan or two 9×13’s.
For more tips and recipes, visit:
Friday Food, Food On Fridays., Friday Food Fight, Fun with Food Friday, Foodie Friday
Just like that? So easy! I’ll bet my kids would like this, though it doesn’t fit my current dietary plan. 🙂
Thanks for linking this to Food on Fridays! And please know that I love the simplest instructions instead of digging for complicated recipes. This was perfect.