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.
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.
Dish and serve!