Tater-Topped Casserole Serves: 6-8 Source: Taste of Home Ground Beef Cookbook
I often make this all-in-one dish ahead of time and reheat it for reunions and potlucks. No additional salt is needed...there's just enough in the soups. --Rosa Dietzier, Santa Rosa, California Ingredients: 1 -1/2 pounds ground beef 1 package Frozen vegetables, thawed (16 ounces) 1 can (2.8 ounces) french-fried onions 1/4 cup butter 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup milk 1 package Frozen tater tots, thawed (16 ounces) Instructions: In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the beef, vegetables and onions. Dot with butter. In a bowl, combine soups and milk; spread over vegetables. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 6-8 servings. When you remove the Tater-Topped Casserole from the oven, sprinkle with a little shredded cheddar, mozzarella or Swiss cheese. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
