I'm not quite sure how I got here, but do you ever find yourself wondering..... what do I make for dinner? You want to break free from the normal go-to staples, and branch into something new. Well maybe not new, but classic! Then it dawned on me, a favorite from my childhood, the wonderful Tater Tot Casserole.
The Tater Tot, a staple of childhood hot lunch at school. Then you mix that with a good ol' midwestern casserole dish, and create a recipe for success. My husband loves this stuff. However, I will admit, this is a dish that is so easy to sneak lots of vegetables into. Of course, I need those vegetables to combat the condensed soup, cream cheese, and whole milk! The other great thing, you can pretty much wing this dish by adding in your favorites, but hopefully this mixture will satisfy your taste buds.
The Tater Tot, a staple of childhood hot lunch at school. Then you mix that with a good ol' midwestern casserole dish, and create a recipe for success. My husband loves this stuff. However, I will admit, this is a dish that is so easy to sneak lots of vegetables into. Of course, I need those vegetables to combat the condensed soup, cream cheese, and whole milk! The other great thing, you can pretty much wing this dish by adding in your favorites, but hopefully this mixture will satisfy your taste buds.
Ingredients:
1 lb ground beef
12 oz condensed soup (I used a gluten free)
8 oz cream cheese (although I would say 4 oz is plenty)
1/3 cup milk
6 oz frozen peas and carrots
3 cups frozen spinach
8 oz mushrooms (diced)
Big bag of Tater Tots (Depending on your artistic form)
Salt and Pepper to taste
1 tsp Paprika
Saute the ground beef seasoned with salt and pepper. Drain. Add frozen spinach and cook for about 5 minutes. Add condensed soup, cream cheese, milk and mix until cream cheese is melted. Then add frozen peas and carrots and mushrooms. Cook for about 5-7 minutes. Pour mixture into a greased 9x13 pan.
Heat oven to 375. Meanwhile, you get to line up the tater tots onto the mixture. (Bring out your true artistic form.
1 lb ground beef
12 oz condensed soup (I used a gluten free)
8 oz cream cheese (although I would say 4 oz is plenty)
1/3 cup milk
6 oz frozen peas and carrots
3 cups frozen spinach
8 oz mushrooms (diced)
Big bag of Tater Tots (Depending on your artistic form)
Salt and Pepper to taste
1 tsp Paprika
Saute the ground beef seasoned with salt and pepper. Drain. Add frozen spinach and cook for about 5 minutes. Add condensed soup, cream cheese, milk and mix until cream cheese is melted. Then add frozen peas and carrots and mushrooms. Cook for about 5-7 minutes. Pour mixture into a greased 9x13 pan.
Heat oven to 375. Meanwhile, you get to line up the tater tots onto the mixture. (Bring out your true artistic form.
Place in oven. I recommend a cookie sheet underneath, and cook for 40 minutes or until Tater Tots are golden brown.
Dish and serve!
Dish and serve!
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