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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ground beef, sausage, cheese, and, of course, Tater Tots make this homey casserole a crowd-pleaser. Cayenne pepper and hot Italian sausage give it a pleasant kick. âRyan Jones, Chillicothe, Illinois Ingredients:
3/4 pound johnsonville® hot italian sausage links |
3/4 pound lean ground beef (90% lean) |
1 small onion, chopped |
2 cans (10-3/4 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 (8 ounces) 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 two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
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 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).
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