Post by cuteascountry_Shortcake on Jun 5, 2005 20:32:13 GMT -6
Tater Tot Casserole
1 1/2 pounds hamburger, browned and drained
1 (14.5 oz.) can green beans ( use cut or kitchen sliced), drained
1 (10-3/4 oz.) can cream of mushroom soup or cream of celery soup or cream of chicken soup , do not add liquid
1 (4 oz.) can mushrooms pieces and stems canned, drained
1 (2-1/4 oz.) black olives, drained
Durkees french fried onion rings, original or cheddar
tater tots or tater crowns
cheddar cheese
Brown and drain hamburger.
Stir in cream of mushroom soup.
Place in 9"x13' pan ( I use a pyrex glass pan).
Arrange drained green beans over hamburger/soup mixture.
Arrange in order:
drained mushrooms, drained black olives, Durkees french fried onion rings, tater tots/tater crowns.
Sprinkle generously handfuls of cheddar cheese over above ingredients.
Cover with aluminum foil.
Bake in a 350 degree oven for 30 minutes.
Note: I have made this tater tot casserole for many years. It was a staple when my children were home.
Submitted by Joan
Printed in Nancy's Kitchen Newsletter 6/03/05
1 1/2 pounds hamburger, browned and drained
1 (14.5 oz.) can green beans ( use cut or kitchen sliced), drained
1 (10-3/4 oz.) can cream of mushroom soup or cream of celery soup or cream of chicken soup , do not add liquid
1 (4 oz.) can mushrooms pieces and stems canned, drained
1 (2-1/4 oz.) black olives, drained
Durkees french fried onion rings, original or cheddar
tater tots or tater crowns
cheddar cheese
Brown and drain hamburger.
Stir in cream of mushroom soup.
Place in 9"x13' pan ( I use a pyrex glass pan).
Arrange drained green beans over hamburger/soup mixture.
Arrange in order:
drained mushrooms, drained black olives, Durkees french fried onion rings, tater tots/tater crowns.
Sprinkle generously handfuls of cheddar cheese over above ingredients.
Cover with aluminum foil.
Bake in a 350 degree oven for 30 minutes.
Note: I have made this tater tot casserole for many years. It was a staple when my children were home.
Submitted by Joan
Printed in Nancy's Kitchen Newsletter 6/03/05