HEALTHY TATER TOT CASSEROLE
This recipe tastes amazing. You can't even notice that it is low fat. My kids really love it when I fix Tater Tot Casserole for dinner and they don't even know that it is pretty healthy for them!
Provided by ksglenda
Categories Meat
Time 40m
Yield 1 1/2 cups each, 9 serving(s)
Number Of Ingredients 8
Steps:
- This recipe makes 9 servings approximately 1 1/2 cups each.
- Brown the ground beef and onion together until fully cooked. Mix soups and cheeses together and then mix in the beef/onions. Spray 8x8 baking pan with Pam, Put beef and onions down in it to make one layer. Place frozen vegetables on top. Top with tator tots (You may need more or less tater tots to make one layer). Bake uncovered for 30 minutes in the oven at 350 degrees.
Nutrition Facts : Calories 181.8, Fat 9.1, SaturatedFat 4.9, Cholesterol 52.1, Sodium 282.1, Carbohydrate 7.6, Fiber 1.6, Sugar 0.9, Protein 17.2
TATER TOT CASSEROLE
I first ate this hot dish, a Midwestern favorite, on a late fall evening in the humid kitchen of the cook and television star Molly Yeh, at her farmhouse in Minnesota. The casserole accompanied venison, lefse and talk of the sugar beet harvest outside. I thrilled to the cream-beefy, umami-strong flavors that sat beneath its golden, cobbled exterior, and I loved the way the potatoes soaked up the gravy that pooled below the venison. You could substitute other ground meats for the beef, and other frozen vegetables for the peas or corn, but the tots are mandatory, and I do love the addition of cheese at the end.
Provided by Sam Sifton
Categories dinner, casseroles, vegetables, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.
- Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.
- Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.
- Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it's OK if it gets messy and mixes together a little bit.)
- Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.
- Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.
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