I've had Tater Tot Casserole before, and I've loved it. I wanted to put some extra vegetables into it, and use sweet potato tater tots... and add more cheese. Because cheese is delicious. And I have quite a bit of Cabot on hand. This is not a situation that I see as a problem, merely an opportunity.
After last night, when the kids did not appreciate dinner so much, their gobbling up of tonight's meal was nice to see.
Cheesy Sweet Potato Tater Tot Casserole
1/2 lb ground beef
1/2 c thinly sliced yellow summer squash
1 tsp garlic powder
1 c frozen green beans, chopped fine
1 can condensed cream of mushroom soup
1 can condensed cheddar cheese soup
1 bag frozen sweet potato tater tots
1/2 c shredded cheddar cheese
salt & pepper to taste
Preheat oven to 350 F. Brown ground beef in a pan over medium high heat. Add in squash, garlic powder and saute until well cooked. Spread in the bottom of 9"x13" pan.
Combine the two cans of soup. Cover the top of the beef and vegetable mixture with the soup.
Arrange the frozen tater tots on top of the dish. Sprinkle with shredded cheese and bake for about 30 minutes or until cheese is melted and the tater tots are browned. Add salt and pepper to taste.
|Not a beauty, but delicious!|