After combined, pour on top of tater tots.
Dump frozen tater tots on top of green beans. Drain green beans and spread on top of meat. Brown ground meat and onions in a skillet. I added the green beans to the original recipe just to make it a tad “healthier”! Tater Tot Green Bean Casserole 1 lb ground beef (or any other kind of ground meat) My mother actually made a doubled version of this casserole when we had all 8 kids in the house! Now that I have my own family I really wanted to make this a regular meal in our house. This one in particular was a family favorite because it was cheap, extremely easy to throw together, fills you up quickly, and makes everyone happy. Moreover, green beans are the protein punch. Duggar had to share, including huge and easy recipes to feed us all. Cook the noodles, glop in the soup, add the tuna and peas, and if you want to be fancy, crush some potato chips for a topping. However, the green beans actually complement the crispy tater tots, giving the casserole a crunchy consistency. She loved watching The Duggars and after having my twin sisters, she loved using the large family tips and tricks that Mrs. I will never forget the first time my mom made tater tot casserole. There are so many memories from my childhood, and a lot of them involved food. There were some hard things about it, but I also loved a lot of the things that made our life special because of it. I spend a lot of time focused on helping my mom and watching kids, our house was very busy and loud, and there wasn’t a lot of time to take for yourself. To reheat from frozen, cover loosely with foil (tent it if there’s cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated through begin checking for doneness at 20 minutes.Having 7 siblings meant a lot of differences in my life compared to some of my friends. If reheating from the fridge, proceed as directed but add on a few more minutes in the oven to ensure that it’s heated through. It’ll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic or foil, and refrigerate or freeze until ready to cook. Bake per the recipe below until the cheese is bubbly & tater tots are browned on top. Top with frozen tater tots & cover with cheese. TO MAKE AHEAD: Complete the steps up through topping with tots (and cheese, if using), assembling in a 9 x 13-inch metal casserole dish. Mix veggies, soup, milk, seasonings, & beef in a baking dish. Let cool slightly, top with parsley, and/or serve with ketchup if desired. STEP TWO: Heat a large skillet over medium-high heat and cook the ground beef and onion together, draining any excess fat. Prepare a 2.5 quart baking dish with non-stick spray and set aside. If you want to get the tots even crispier, finish with a few minutes under the broiler. STEP ONE: Preheat your oven to 375 degrees F. I typically use canned green beans and corn, because those are my family’s favorites. Vegetables: I have found that canned or frozen vegetables both work perfectly in this casserole. However, you could also make this with ground turkey or ground chicken. Top with perfectly aligned rows and columns of Tater Tots (adding a layer of cheese under or over the tots, if desired) and season with salt and pepper.īake until the tots are golden brown and crispy on top begin checking for doneness at 35 minutes (or a few minutes earlier if you have cheese on top). Ingredients & Substitutions Meat: I prefer ground beef in a tater-tot casserole. Pour or ladle the mixture all over the ground beef and fold together to incorporate. Taste and adjust the seasoning as desired. Increase the heat and continue whisking frequently until it just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Whisk in the heavy cream, a bunch of turns of black pepper, the thyme, and the nutmeg. Whisk in the pale ale, then add the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Melt the butter and whisk in the flour to make a paste. Set aside while you make the creamed soup.ĭiscard the juices that remain in the skillet, wipe it out, and return to medium heat. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Stir in the green beans and cook for a few minutes, until thawed.
Brown the beef, breaking it up with a spoon or spatula. Add the ground beef and season it with 1 teaspoon of salt. Add the shallots and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Heat a large skillet over medium-high heat and add the oil. Arrange a rack in the upper third of the oven and preheat it to 450 degrees F.
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