Now that’s comfort food

Do you sometimes just crave tater tots? Then we’ve got a casserole for you. Anne Thomas, a recent UNC grad and rising PR superstar (who just happens to work for our firm), shared something special with us: her mom’s recipe for Tater Tot Casserole, which has been Anne’s fav since she was a tot herself. Since moving to ATL from NC, Anne makes this dish for her roomies and they all love it. Last week we road-tested it with Adrian D’Avanzo and it passed with flying, er, taters.
2 lbs ground beef
1 green pepper
1 medium onion
Grated cheddar cheese (about 4 cups)
1 bag frozen tater tots (32 oz.)
1 can cream of mushroom soup
1 can cream of potato soup
Brown ground beef in skillet with chopped green pepper and chopped onion (adjust amount of green pepper and onion to taste). Drain grease. Place mixture in bottom of one very large, or two medium, casserole dishes. Sprinkle grated cheese on top. Layer thawed tater tots on top of cheese. Mix cream of mushroom soup with cream of potato soup in a bowl. Spread the mixture over tater tots. Cover with lots of grated cheese. Cook uncovered at 425F for approximately 30-45 minutes. 
The budding chef  

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