My posts are slowing down some because I'm re-using some of the recipes I've already done. I'm hoping to still add at least one new recipe a month, if not more though.
Tater Tot Casserole
3 lbs ground beef
2 bags of southern style frozen hashbrowns
2 cans of cream of celery soup
2 cans of cream of mushroom soup
salt
3 lb bag of Colby Jack shredded cheese
1. Pre-heat oven to 350 degrees F.
2. Take 2 9x13 baking dishes (you can use the aluminum disposable one for the frozen dish if you need). Take 1/2 the meat and smash into the bottom of one pan, and then use the other 1/2 to smash into the bottom of the second.
3. Sprinkle approx 1/2 tsp of salt onto each dish.
4. Add one bag of hashbrowns on top of the meat of each dish.
5. In a bowl, combine one can of cream of celery with one can cream of mushroom, then pour and spread over the top of the hashbrowns of one of the pans. Then repeat for the other pan with the 2 remaining cans.
To cook:
Place in the oven, and back for 40 minutes. Then take out and top with 1 1/2 cups of cheese (1/2 the bag). Put back in the oven, and bake for another 15 minutes until the cheese is brown and bubbly.
To freeze:
Wrap the other dish well with plastic wrap or aluminum foil. Take the remaining cheese and place in a ziplock bag and label with the name/date/instructions. (I used the plastic wrap, and then wrapped the ziplock bag of cheese right on top of the already wrapped casserole.)
Instructions: Bake frozen casserole, at 375 degrees for 1 hour. Top with cheese, and bake another 10-15 minutes until cheese is brown and bubbly.
