When I know I want to have this for a meal, I will often times get it ready before we head out. Then, when we get back home, I just pull it out of the fridge and let it warm back up to room temperature before popping it in the oven. It works out nicely for those church Sundays for sure. I just toss it together while I’m cleaning up breakfast, and it only takes about five minutes after the burger is done to assemble. If I really want to save time, I will cook the meat the night before. It’s really the fastest casserole I have ever made! Check out what they are saying about this recipe over at Group Recipes:
“This was a HUGE hit with the whole family! I can’t believe I never thought of doing this!”
This versatile dish is always a crowd pleaser…and it feeds a huge crowd!
Ingredients
1 lb. ground meat (preferably very lean)
1 can Campbell’s cream of mushroom soup
1 can Del Monte cut green beans drained
1 bag of Ore-Ida frozen tater tots
grated cheddar cheese
Instructions
Preheat oven 350.
Pat hamburger into bottom of a 13×9 pan and salt and pepper.
Add the drained green beans.
Add soup. Smooth over all.
Place tater tots in rows on top of meat and soup.
Bake for 1 hr. and last few minutes sprinkle with cheddar cheese, leave in just until melted.
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Quick Tip: Cream of mushroom can be switched out for cream of chicken.
Thanks again to Group Recipes for this traditional and tasty recipe.
