Tater Tot Casseroles
Makes 2 Casseroles (6 Servings Each)
Pound Bulk Hot Italian Sausage
Pound Lean Ground Beef (90% Lean)
1 Small Onion, Chopped
2 Cans (10.75 Ounces Each) Condensed Cream of Celery Soup, Undiluted
2 Cups Frozen Cut Green Beans, Thawed
1 Can (15.25 Ounces) Whole Kernel Corn, Drained
2 Cups (8 Ounces) Shredded Colby-Monterey Jack Cheese, Divided
Cup 2% Milk
1 Teaspoon Garlic Powder
Teaspoon Seasoned Salt
to Teaspoon Cayenne Pepper
1 Package (32 Ounces) Frozen Tater Tots
- 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 two greased 11×7-inch baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
- Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 350F for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Recipe Credit: Taste of Home: Simple and Delicious Magazine – April/May 2011
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