Tater Tot Casserole

Found this recipe at the Campbell’s Kitchen website. It was sooooo gooooood. It turned out so much more delicious than I even anticipated. I tweaked the recipe a little by using almost 2 pounds of ground beef, adding some Lipton Recipe Secrets beef onion soup mix, using a little more ketchup and Worcestershire sauce (to make up for the extra beef) and using a whole bag of tater tots. Oh yeah, and leftovers are great for breakfast the next day! Just put in a tortilla with some salsa, and they make awesome breakfast tacos.

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
3 cup frozen fried potato nuggets

1.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
2.Stir the soup, ketchup and Worcestershire in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3.Bake at 425°F. for 25 minutes or until the potatoes are golden brown.

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