I used all but about 20 of them to cover the bottom of the dish. The recipe calls for a 2lb bag of tater tots. Place a layer of tater tots on the bottom of the dish. Begin by giving the inside bottom and sides of the dash a thin layer of butter. You will need a 13 x 9 x 2 inch baking dish to make this casserole. Tater Tot Casserole Recipe – You’ll need these ingredients. So, ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking! It’s going to be really good on one of these cold winter days when I don’t feel like getting in the kitchen to cook. The dish goes together quickly, and I’ve placed some of the leftovers in the freezer for later. Fresh grated gives it that pizza style pull where you end with a stretched out string of cheese from your plate to your mouth. It’s so much better than that cornstarch coated shredded cheese you can buy. I always suggest you buy your cheese in a block and grate it yourself. I think you’ll like it should you try it. I found that to be a bit interesting compared to other recipes I’ve looked at.Īnd, with the addition of Ground Beef, this Tater Tot Casserole becomes a main course Entree that’s great for lunch, dinner, or to carry to the next potluck you get invited to. Her recipe also uses three different types of soup, Cream of Chicken, Cream of Mushroom, and Cream of Celery. Most such dishes show the tater tots on TOP of the dish. I just found this version to be pretty unique and different, so I’m glad to be able to share it with you. A quick search on the Internet will show you that. I know there are lots of variations on how to make a Tater Tot Casserole. Especially after I might have gone back for seconds once all the photos of the finished dish had been taken. I’d been looking at this recipe for some time in that book, but just never got around to making it to post here on Taste of Southern. My Aunt Lena, submitted this recipe as one of her favorites in our families “Stewart Family Favorites Cookbook” that was put together by members of my mother’s side of the family back in 1999. I hadn’t had this dish in a very long time, but just one bite, brought back lots of great memories of enjoying this casserole in my younger years. With the addition of ground beef, it’s a quick and easy Main Dish for lunch or supper. This casserole uses Cream of Mushroom, Cream of Celery, and Cream of Chicken soup to give it a really delicious and in depth flavor. To reheat from frozen, remove the plastic wrap, cover with foil and bake at 350 for 1 hour, then uncover and increase the heat to 400 and bake for another 20 to 30 minutes, until tots are golden brown and the casserole is heated through.Follow our complete, step-by-step, photo illustrated instructions to learn how to make this delicious Tater Tot Casserole. If reheating from the refrigerator, remove the plastic wrap and proceed as directed, baking few minutes extra until heated through. The casserole will last two days in the refrigerator and three months in the freezer. Let cool completely, then wrap in plastic wrap, and refrigerate or freeze until ready to bake. To make ahead, complete through the end of Step 4.Sprinkle with parsley and serve with ketchup, if using. Bake until the tots are golden brown and crispy on top, about 45 minutes.Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using. Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top.(It can be tricky to spread the soup over the beef, but it’s OK if it gets messy and mixes together a little bit.) Spread half the creamed soup mixture on top. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Using a slotted spoon, drain and discard any excess liquid from the beef mixture.Stir in the peas or corn and season to taste with salt and pepper. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Cook, stirring, until soft, 5 to 7 minutes. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Wipe out the pot and set it back over medium-high heat.Pour into a heat-safe bowl and set aside. Stir in the broth base, and season to taste with salt and pepper. Add the remaining milk and cook, stirring, until very thick. Add half the milk and cook, stirring, until thickened. Stir in the flour and cook for another minute.Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat.
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