Tater Topped Casserole Recipes

Steps:

• In a small skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in soup and milk. , Transfer to a shallow 1-qt. baking dish coated with cooking spray. Top with Tater Tots. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 400°. In a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper. , Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes. Bake for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted.

Steps:

• In a large skillet, cook beef and turkey over medium heat until no longer pink. In a 13x9-in. baking dish coated with cooking spray, layer the meat mixture, vegetables and french-fried onions., In a small bowl, combine soups and milk; spread over onions. Top with Tater Tots. Bake, uncovered, at 350° until golden brown, 55-60 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:

• In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil., Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.

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:

• Set oven to 400 degrees.
• Butter a 12x8 baking dish.
• In a skillet, cook onion, garlic, celery with the ground beef over medium heat, until the meat is no longer pink, and veggies are tender; drain, then stir in grated Parmesan cheese.
• Season with salt and pepper and cayenne (if using).
• Spoon mixture into dish.
• Spread soup over meat mixture.
• Top with tater tots.
• Bake at 400 degrees for 40 mins, or until bubbly.
• Sprinkle with cheese; bake 5 minutes longer, or until cheese is melted.

Steps:

• Preheat oven to 375 degrees. Brown meat with onions in skillet, stirring occasionally; drain. Spoon into 8-inch square baking dish.
• Mix soup and milk; pour over meat mixture. Top with layers of mixed vegetables, cheese and potatoes.
• Bake for 45 minutes or until potatoes are golden brown and casserole is heated through.
• Healthy Living Tip: Save 50 calories and 7 grams of fat per serving by preparing with lean ground beef, reduced fat condensed cream of mushroom soup and Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese.

Steps:

• Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat.
• Stir soup, ketchup and Worcestershire into skillet. Spoon beef mixture into 12x8-inch shallow baking dish. Arrange potatoes around edge of casserole.
• Bake at 425 degrees F for 25 minutes or until potatoes are done.

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:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the beef, vegetables and onions. Dot with butter. , In a bowl, combine soups and milk; spread over vegetables. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour or until golden brown.