This casserole wouldn’t be high on my list of “healthy” foods by any means, although with some tweaks you may be able to lower the calories…but than it just wouldn’t be as good would it?
I first made this casserole when I was doing a month of freezer meals, needless to say it freezes REALLY well, and is pretty simple to make. This week I offered to deliver meals to two different families that just had a new little one join them. So I actually made 4 pans of this in less than an hour.
I have tweaked this recipe a little bit from the original one that I saw a LONG time ago – and unfortunately I don’t remember where I first saw the recipe. So Here is the recipe with my tweeks 🙂
Tator Tot Casserole
1-2 pounds of ground beef
1 onion – chopped
3-5 garlic cloves – pressed
16 oz Frozen Mixed Veggies (or more if you want to bump up the veggie content!)
1-1 1/2 cups of sour cream
1 can cream of mushroom soup – make sure there are no “lumps” of frozen veggies
1/4 cup milk
3-4 cups of shredded cheddar cheese
32 oz frozen Tator Tots
Directions:
1. Brown the meat with the onion and garlic
(if you don’t have a Mix N’ Chop yet, you are missing out! It makes browning meat go so much faster! It’s also great for strawberry shortcake, guacamole, mashed potatoes and more!)
2. Mix soup, sour cream and milk together – I like to use my Kitchenaid mixer – especially when I’m making 4 different pans of this!
3. Layer in pan in this order: Meat, Veggies, Soup Mixture, Cheese, Tator Tots
4. Either Freeze it for later or Bake at 350′ for 35-45 minutes or until tots are nice and brown and the casserole is bubbly.
Hope you enjoy this fantastic recipe!
Make it a GRATE Day!
Love,
Christy
A Peculiar Kitchen 