Recipe of the Week:
Tater Tot Casserole
You just found
your newest crowd-pleasing meal! Hearty, flavorful, cheesy, and oh so good—you’ll love this casserole. This recipe
takes 45 minutes to make and yields 2 casseroles—one to enjoy and one to freeze and enjoy later (6 servings per casserole).
Ingredients
3/4 pound bulk hot Italian sausage
3/4 pound lean ground beef (90% lean)
1 small onion, chopped
2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted
2 cups frozen cut green beans, thawed
1
can (15-1/4 ounces) whole kernel corn, drained
2 cups shredded Colby-Monterey Jack cheese, divided
1/2 cup 2% milk
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1 package (32 ounces)
frozen Tater Tots
Directions
1. In a Dutch oven, cook the sausage, beef and onion over medium heat until meat
is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer
to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
2. Cover and freeze 1 casserole
for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10
minutes longer.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes
before baking.
4. Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer
