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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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One of my husband's favorite childhood memories was eating his Grandma Barney's Tater Tot Casserole. It's just as much fun making with O'Brien potatoes, too. Ingredients:
4 cups frozen o'brien potatoes |
1 tablespoon water |
1 pound ground beef |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2/3 cup 2% milk |
2 cups (8 ounces) shredded colby-monterey jack cheese |
Directions:
1. Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 8-10 minutes or until tender, stirring twice.
2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted. Yield: 4 servings.
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