Yummy Monday: Tater Tot Casserole

So, you might be thinking, did I stumble onto www.duggarfamily.com?  Well, not this time.  This is my own adaptation of the Duggar’s recipe, using my favorite ingredients for a healthier version of the dish.  It makes 8-12 servings.  Our family of 7 rarely leaves leftovers (they LURVE it; it’s a cheeseburger and fries, all mixed up in a bowl!).  It is highly customizable, but I am sharing exactly how I make it.  We usually serve this with a salad as a first course, then we rinse out our bowls and use them for the main dish!  😉  (And this post is SUPER pic-heavy . . . I got a little carried away.) ~Michelle

Tater Tot Casserole

1 lb local (woohoo!) grass-fed ground beef

1 meduim sweet onion

32 oz organic frozen tater tots

2 cans Campbells Cream of Celery Soup

2 Cups almond milk

8 oz shredded cheddar cheese

coconut oil

salt & pepper to taste

Turn on your oven to the temperature that the tater tots require (450 or something?), and stick them in the oven in a large (9″x12″) casserole dish.  Don’t worry about preheating.  Set the timer for however long the package says (20 minutes or so).

While the tots are baking, dice the onion and cook over medium heat in a spoonful of coconut oil.  When they start to brown, add the ground beef and brown it, seasoning with salt and pepper.  Drain.

Whisk the soup and milk together.

Spread the cooked meat mixture over the cooked tater tots, the pour the soup over everything.

~ Bake at 375 for about 30 minutes ~

Take the casserole out, sprinkle the shredded cheese on, then put it under the broiler until the cheese is meted and starting to get brown/crispy.




Please leave a comment if you try this out (including any modifications; there are so many that can be made!), and let me know how your family liked it!

2 thoughts on “Yummy Monday: Tater Tot Casserole

  1. Pingback: Five Senses Friday: Dirt, etc. | Grateful Moms of Many

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