Nuggets And Tots Casserole 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:

• Heat oven to 375°F. In ungreased 2-quart casserole, mix soup, milk, dried onion, chicken and vegetables. Arrange frozen potato nuggets over top.
• Bake uncovered 40 to 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.

Steps:

• Place onion in a microwave-safe bowl and cover with water. Microwave on High until soft, 7 to 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over the onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on top of the cheese.
• Bake in the preheated oven for 20 minutes. Lightly spray the potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
• Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
• Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

Steps:

• Mix all the ingredients together in a 9x12 glass baking dish.
• Bake in a preheated 350F oven for 45 minutes.
• Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
• Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
• Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
• Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

Steps:

• Mix first 5 ingredients together in a buttered 2 quart casserole.
• Top with crushed potato chips.
• Bake at 350 degrees for 45 minutes or until bubbly.
• Put soy sauce on the table for individual use.