This classic hot dish recipe is one that my kids will actually eat without complaining. I think it’s the toppings of tater tots that I pile on that draws them in. They are willing to fight through the veggies, that they despise, in order to enjoy the rest of the pan. I’m hoping that over time, they will actually be able to enjoy the entire dish. For now I”m just happy that they are eating food and not crayons. Hey, don’t judge. It could happen to the best of us. I did it as I kid, and I’m sure tons of other people out there have too!
Check out what they are saying about this recipe over at Recipe Lion:
“Anything with tater tots is an A in my book. I think this was an amazing dish!”
You really can’t go wrong with tater tots… and this recipe is no exception.
Ingredients
1 pound ground beef
1/4 cup chopped onion
1/4 teaspoon kosher salt
1 (10.75-ounce) can Campbell’s cream of mushroom soup, undiluted
1/2 cup milk
1 (8-ounce) package Bird’s Eye frozen corn kernels
1 (8-ounce) package frozen green beans
1 cup shredded Kraft Cheddar cheese
16 ounces frozen seasoned potato nuggets (or tater tots)
Instructions
Preheat oven to 400 degrees. Grease a 2.5-quart baking dish with cooking spray.
Brown the ground beef, onion, and salt in a skillet. Break up meat and cook until no longer pink. Drain beef. Place cooked beef into the baking dish.
Mix the soup and milk until well combined. Layer the frozen corn and green beans, then the soup mixture and the cheese on top of the ground beef. Top with the frozen potato nuggets.
Bake 35-40 minutes until potatoes are brown and the casserole is heated through.
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Quick Tip: Use any of your favorite frozen veggies.
Thanks again to Recipe Lion for this easy recipe.
