CasseROLLIN’ Into Meal Time

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It’s my first post of May and I’m so excited to share with you my version of an American classic in honor of Mother’s Day, Tater Tot Casserole. Bonus, this so happens to be one of this mama’s favorite dinners too. I feel like I just heard a bunch of you sharply inhale and panic a little when I said “Mother’s Day”. Don’t worry guys, you have a couple more days to figure something out. Mother’s Day is Sunday the 10th, so you have time just not much of it..

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Anyways, this recipe is an ultimate kid friendly meal for your picky eaters and the go to leftover meal at our house. In my head I like to think of this as a true “midwestern” kind of dish. It’s super filling, super wholesome, super yummy, and of course super cheesy. What more could you ask for? Oh wait, I forgot to mention not only does this recipe makes a ton of food, but it tastes just as delicious being warmed up the next day as it did the first time around. This means I don’t have to cook for a day or more. Yay! #Winning

Usually I don’t go into great detail about the recipe or how I came up with it but I’m feeling a bit nostalgic today so I am going to give you a little backstory to how this recipe came to fruition.

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The first time I had Tater Tot Casserole I was at my aunt’s house. She made it for dinner and I swear I had three helpings that night. I was in love. Since that very moment I have been obsessed with Tater Tot Casserole, but for one reason or another, my mom never cooked it. After I got married and moved out I was determined to find the perfect recipe and eat it all the time, because that’s what adults do, right?

I shortly ran into another road block though, my husband hated Tater Tot Casserole at the time, so then the mission got a little harder. I had to find a “kid friendly” version of the recipe and work from there. I searched through so many recipes before I gave up and finally hobbled together a few recipes and made my own version. It has taken a lot of trial and error since then to make it what it is today but I hope you enjoy.

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What you’re going to need to get started is a pound of ground beef, milk, two cans cream of mushroom soup, one can of corn, cheddar cheese, and two two pound bags of tater tots.

Step 1: Preheat the oven to 350°F

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Step 2: Brown the beef in a medium sized pan and drain the excess fat.

Step 3: You are then going to drain the corn and add it, along with the milk and mushroom soup to the meat.

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Step 4: Stir this until everything is mixed together well and then set aside.

Step 5: Now you are going to start layering, because would it even be a casserole without layers? Ha. Anyways, take a 13x9in dish and put a layer of tater tots across the bottom. Then pour HALF of the meat mixture on top of the tater tots, and sprinkle half the cheese on top of that.

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Step 6: On top of that layer of cheese you are going to put another layer of tater tots. Then, you guessed it, you’re going to spread the rest of the meat mixture on top of that and the rest of the cheese sprinkled on top.

Step 7: Place in the center of the oven and let it bake for an hour and a half.

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Step 8: Serve and enjoy!

Feat. my green beans in the background. Click here to get that amazing recipe as well.

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Midwestern Tater Tot Casserole

  • 1 lb Ground Beef
  • 1 cup Milk
  • 2 cans Cream of Mushroom Soup
  • 1 can Corn
  • 2 cup Cheddar Cheese
  • 2 2 lb bags of Tater Tots

  1. Preheat oven to 350°F.
  2. Brown the beef and drain excess fat.
  3. Drain the Corn and add it, along with the milk and cream of mushroom soup to the meat.
  4. Stir it all together until everything is mixed well.
  5. Take a 13x9in baking pan and put one layer of tater tots along the bottom and then spread half the meat mixture on top of that. Sprinkle half the cheese on top of the meat.
  6. Repeat step five by layering the tater tots on the cheese you just sprinkled.
  7. Place pan in the center of the oven and cook for 90 minutes.
  8. Serve and enjoy!
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This recipe has many more steps then most of my recipes but it was too good not to share it with you! Also, feel free to experiment with my recipe by cutting the recipe in half. I’ve never done so but if someone tries it let me know!

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