Tater Tot Casserole Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
• Spread 20 potato nuggets in the casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
• Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
• Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Arrange tater tots in the prepared baking dish.
• In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
• Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Steps:

• Line up the tater tots in a buttered 9-by-13-inch baking dish.
• Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
• In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

Steps:

• DO NOT brown ground beef. DO NOT dilute soup. DO NOT salt and pepper.
• Break ground beef into 1-2 inch chunks in 9x13 pan.
• Spread cream of celery soup and cheddar cheese soup over meat.
• Push tater tops into mixture.
• Bake in 350 degree oven for 45 minutes.
• Remove and sprinkle onion rings over top.
• Return to oven for 10-15 minutes.
• Let set for 5 minutes, and serve.

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10 minutes longer., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer.

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef.
• Saute onion.
• In a casserole dish, combine ground beef, sauteed onion, cream of celery soup.
• Top mixture with tater tots.
• Sprinkle shredded cheddar cheese over top of tater tots.
• Bake in oven for 30-40 minutes.

Steps:

• Mix celery soup and mushroom soup together, set aside.
• Put browned ground beef in a 9x13 dish.
• Sprinkle with celery, Worcestershire sauce, onion and cheese.
• Cover with soup mixture and arrange tater tots on top to cover.
• Bake at 350F for 1 hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Crumble hamburger into a 9x13 inch baking pan. Sprinkle meat with garlic powder, salt and pepper. Cover the hamburger with tater tots.
• In a bowl, stir together mushroom soup, celery soup and milk. Pour the soup mixture over the potatoes and hamburger and sprinkle with additional garlic powder.
• Bake in preheated oven for 60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish.
• Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture.
• Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

Steps:

• Brown ground beef, drain and put into a 13" x 9" baking pan.
• Add soup mix, green beans and golden mushroom soup.
• Add garlic powder and pepper to taste.
• Mix well.
• Top with tater tots and bake at 350 for 30 minutes or until tots are crispy.