Saturday, October 15, 2011

"But the chicken is still frozen..."

I am fully aware that last night was Rotisserie Chicken night, but it wasn't thawed all the way when I went to start dinner. I switched Friday & Saturday's dinner around so we had Tater Tot Bake (casserole) last night! I remember making it years ago but haven't made it since. I now remember why though. It was alright... nothin' special. It was really simple though so I'll probably add it to my monthly dinner menu once in a while since the hubby and kiddos liked it.
Tater Tot Bake
    1 pound ground beef
    1 onion, chopped
    salt and pepper to taste
    1/2 (32 ounce) package tater tots
    1 (10.75 ounce) can condensed cream of mushroom soup
    1/2 cup milk
    1 1/2 cups shredded Cheddar cheese
    Preheat oven to 350 degrees F (175 degrees C).
    In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
    Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
    Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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