The first night I made this, I looked at the green beans and onions and celery and started to wonder if I was shooting myself in the foot by trying it out on the kids. It wasn’t hard to imagine them pushing their plates away. I decided to press on and I’m so glad I did!
All three kids saw that layer of tater tots on top and dug right in. We didn’t even have any leftovers! I don’t think they even realized there were veggies in it at all and I’m not going to mention it.
Ingredients:
1 lb. lean ground beef
¾ cup chopped onions
½ cup chopped celery
1 can Campbell’s Condensed Cream of Mushroom soup
1 can Campbell’s Condensed Cream of Chicken soup
1 cup Green Giant Steamers frozen cut green beans, thawed
⅛ teaspoon McCormick Garlic Powder
⅛ teaspoon McCormick Ground Black Pepper
1 bag (4 cups) Ore-Ida frozen Tater Tots
Instructions:
Preheat oven to 375°F.
In 10-inch nonstick skillet, cook beef, onions and celery over medium heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in both soups, the green beans, garlic powder and pepper; spoon into ungreased 2-quart casserole. Top with potato nuggets.
Bake uncovered 40-50 minutes, until mixture is bubbly and potato nuggets are golden brown.
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Quick Tip: To make ahead, assemble your ingredients into the dish, cover with foil and freeze. You can bake it without thawing at 375 for an hour and 30 minutes covered, then uncover and bake for 10 more minutes to crisp.
Thanks to Green Giant for this total success!
