Tater Tot Casserole

Jamie’s last summer with us was 2004. This was also the year she graduated from High School. She began her training to become an esthetician that fall. Knowing that Jenna would be taking over her duties the next summer, Jamie compiled some of our favorite recipes into a cookbook and gave it to Jenna. The next summer, the book was a sad reminder that Jamie wasn’t with us anymore but also a comfort for Jenna. This cookbook has been passed from Jenna to Taylor (with Jenna’s additional recipes added). And now, it continues to sit in the trailer house in case we have a rain day and I actually cook.

This is one of our very favorite harvest casseroles:

Nutrition

Tater Tot Casserole
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Ingredients

  • 1 Bag of frozen tater tots
  • 1 ½ lb. hamburger, cooked
  • 1 head of broccoli – chopped up
  • 1 can Durkee onions
  • 1 or 2 medium tomatoes – chopped
  • 1 can cream of mushroom soup
  • 1 can milk (use the soup can)
  • Cheddar cheese – a lot!
  • ¼ tsp garlic powder
  • ¼ tsp pepper

Instructions

  1. Place tater tots in the bottom and up the sides of 9 x 13 pan. Bake, uncovered, at 400 degrees for 10 minutes.
  2. Brown hamburger, drain.
  3. Layer beef, broccoli, ½ can Durkee onions (or chopped onion) and tomatoes in the tater tot “shell”. Combine soup, milk, cheese and seasonings. Pour this mixture over the top of the filled “shell”. Bake, covered, at 400 degrees for 45-60 minutes.
  4. Remove cover and add more cheese and Durkee onions and bake until cheese is melted.
  5. This will feed quite a few people but for the 20 million, I doubled it. There were some leftovers but not very much. This is really good the next day!
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https://www.harvesther.com/061816-tater-tot-casserole-tracy-zeorian/

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