To reheat from frozen: Cover with foil and bake at 350 F for an hour, and then uncover and then increase the heat to 400 F and bake for another 20-30 minutes, until tots are golden brown and the innards are heated through. If reheating from the fridge: Proceed as directed but add on a few more minutes in the oven to ensure that it's heated through. It'll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic wrap and refrigerate or freeze until ready to cook. Made with ground beef, tater tots, cheese, corn, and a creamy gravy, its comfort food at its finest Cheesy Tater Tot Casserole, a.k.a. Let cool slightly, top with parsley if desired and serve with ketchup.Ĭomplete the steps up through topping with Tater Tots (and cheese, if using). 6.īake until the tots are golden brown and crispy on top, about 45 minutes. Sprinkle with another pinch of salt and pepper and top with cheese, if desired. Cover with perfect rows and columns of Tater Tots. Layer on half of the soup mixture, and then the other half of the beef and the other half of the soup. Using a slotted spoon to drain the juices, transfer half of the beef mixture to a 4-quart casserole dish and spread it out evenly. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Add onion and cook until soft, 5 minutes. In a medium skillet over medium heat, heat oil. Cook, stirring, until soft, about 5-7 minutes. (32-oz.) package tater tots, thawed Directions Preheat oven to 350. Melt the remaining 2 tablespoons of butter and add the remaining half of the onion and a pinch of salt. Stir until well mixed and let cook for 1-2 minutes. Add in 2 tablespoons butter and let fully melt before adding in flour. Add in onion and saut until soft and translucent, about 5 minutes. Wipe out your pot and set it back over medium high heat. Cook ground beef in a large saucepan over medium-high heat until browned, about 6-8 minutes. Pour into a heat-safe bowl and set aside. Add the soup mix, a bunch of turns of black pepper and a teaspoon of salt. Stir in the remaining milk and cook, stirring, until very thick. Stir in half of the milk and cook, stirring, until thickened. Stir in the flour and cook for another minute. Top with tater tots, sprinkle with seasoned salt. Add the carrots, celery, half of the onion and a pinch of salt, and cook, stirring, until soft, about 12-15 minutes. In a 9×13-inch baking dish, pour in cream of chicken soup and sour cream. In a large pot, melt 6 tablespoons of butter over medium-high heat.
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