Wednesday, February 24, 2010

Tator Tot Casserole

I made this for dinner the other night and it wasn't all that great. It was easy but the soup/sour cream mixture was a little too thick. If I make it again I will dilute it with some milk. Also I feel like it would taste better if you broiled it for the last couple of minutes so the tator tots would be a little bit crunchier.

Tator Tot Casserole
  • 1 lbs. ground beef
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 10 oz. can low-sodium cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 32 oz. package frozen tater tots

Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Brown ground beef. Season with salt and pepper, while browning. Drain. Spread ground beef in the prepared baking dish. Whisk together soup and sour cream. Spread over ground beef in an even layer. Sprinkle one cup of cheddar cheese over the soup layer. Top with tater tots. Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.

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