Guess what? You don’t need to go to Minnesota to enjoy this amazing dish! But, I do have to say, coming from Michigan, this casserole is a typical dish found in the midwest. In The Great Lakes State, we call this little gem “tater tot casserole”. I know, tater tot casserole can be found all over the country but I like to think my mom was the one who invented it 🙂 Anyhoo, this dish includes cheese. Yum! Cheese is awesome.
I think this yummy casserole would be the perfect supper on a cool fall or cold winter’s day, don’t you? It’s piping hot when pulled straight out of the oven. MMM, the aroma is heavenly!
Ingredients
1 pound ground beef
1/4 cup chopped onion
1/4 teaspoon Morton salt
1 (10-3/4-ounce) can cream of Campbell’s mushroom soup, undiluted
1/2 cup milk
1 (16-ounce) package frozen mixed vegetables
1 cup (4-ounces) shredded Kraft Cheddar cheese
1/2 (32-ounce) package frozen seasoned potato nuggets
Instructions
Preheat oven to 400 degrees F. Coat a 2-1/2-quart baking dish with cooking spray.
In a skillet over medium heat, brown ground beef, onion, and salt, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into prepared baking dish.
In a small bowl combine soup and milk, mix well. Layer frozen vegetables, soup mixture, and cheese over ground beef. Top with frozen potatoes.
Bake 35 to 40 minutes, or until potatoes are golden and casserole is heated through.
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Quick Tip: Serve this delicious casserole with a side salad and fresh dinner rolls.