Tater Tot Casserole

 1 1/2 lb ground beef

2 garlic cloves, minced

1 onion, chopped

1 can cream of celery

1 can cream of mushroom

1 can English peas

1 can white shoepeg corn

salt and pepper

browning sauce (for making gravy)

paprika

garlic salt

sage

poultry seasoning

32 oz pkg frozen tater tots

In a skillet brown the ground beef, garlic and onions.  In the meantime, add the soups, corn, peas, salt, pepper, browning sauce, paprika, garlic salt, sage and poultry seasoning to a large bowl.  When meat is browned add it to the bowl and mix well together.

Spray a 13x9 casserole dish with nonstick cooking spray.  Top with frozen tater tots.  Bake in a 350 degree oven for 45 minutes.  

Recipe:  Paula Dean

Tater Tot Casserole with Beef, Corn and Zucchini

 2 Tbsp extra virgin olive oil

1 lb lean ground beef

1 small onion, chopped

2 medium zucchini, shredded

1 1/2 cups chopped tomatoes, divided

1 cup corn kernels

1 Tbsp chili powder

1 Tbsp Worcestershire sauce

1/4 tsp salt

1 Tbsp all-purpose flour

1 cup shredded sharp Cheddar cheese, divided

2 cups frozen tater or veggie tots

cooking spray

chopped chives for garnish

1.  Preheat oven to 450 degrees.

2.  Heat oil in a large ovenproof skillet over medium-high heat.  Add beef and onion.  Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes.  Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes.  Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more.  Remove form heat.

3.  Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese.  Coat the tot with cooking spray.  Transfer the pan to the oven .  

4.  Bake for 15 minutes.  Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more.  Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Serves 6

Chicken Tot Pie

 onion, chopped

2 cans cream of celery soup

1/4 cup water

1 cup frozen mixed vegetables

salt and pepper to taste

Rotisserie chicken, cooked and cut up

32 oz frozen tater tots

parsley, finely chopped

Saute onion in butter.  Add soups, water, salt/pepper, mixed vegetables and chicken.  Mix together well.  Put in a casserole dish and top with a single layer of tater tots covering the chicken mixture.  Bake in a 450 degree oven for 30-35 minutes.  Garnish with parsley.

Tater Tot Casserole

 2 lbs ground beef

1 small onion

2 cloves garlic, minced

1 can cream of mushroom or cream or mushroom with roasted garlic 

1 cup sour cream (8 oz)

2 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 can corn, drained

shredded cheese

32 oz frozen bag tater tots

Brown the ground beef with the onion and garlic.  In a large bowl add browned meat, soup, sour cream, Worcestershire sauce soy sauce and corn.  Mix well.  Spray a 9x13 casserole dish with nonstick cooking spray.  Pour in mixture and top with shredded cheese.  On top of cheese add  tater tots in even rows.  Bake  at 350 degree oven for 45 minutes.

Cowboy Casserole

1 lb lean ground beef or turkey

½ onion

can of corn or green beans

can of cream of mushroom soup

¼ cup sour cream

1 cup shredded cheese

½ cup milk

½ tsp garlic powder

½ tsp onion powder

bag of frozen tater tots

Brown ground beef and onion together. Add corn, cream of mushroom soup, sour cream, shredded cheese, milk and seasonings. Mix together well. Spread in the bottom of a 9x13 pan. Add tater tots on top. Bake in a 375 degree oven for 25-30 minutes. Can freeze for up to 30 days.