Creamy parmesan tater tot casserole

Gin Lee

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Creamy parmesan tater tot casserole/Gin Lee


Creamy parmesan tater tot casserole

Who doesn't love tater tots smothered in creamy cheese sauce? Today, I ditched the cream of mushroom soup to use creamy parmesan cheese sauce instead. The casserole takes about one hour to make from start to finish and it's definitely worth the wait.

Ingredients:

  • 2 pounds of ground round beef, or lean ground beef
  • 2 beef bouillon cubes
  • 1-16-ounce bag of frozen tater tots
  • 1 package of creamy parmesan cheese sauce (use homemade if you prefer)
  • 1 large onion, diced
  • 1 teaspoon of freshly ground black pepper
  • ½ teaspoon of seasoning salt
  • ½ teaspoon of garlic powder

Optional add-in ingredients:

  • Mushrooms
  • Mixed vegetables
  • Corn
  • Green beans
  • Sweet peas

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Creating creamy parmesan tater tot casserole/Gin Lee

Instructions for the casserole:

In another skillet, add one teaspoon of oil and the diced onion. Place over a medium burner, cook the onion until it's translucent.

Now, add the ground beef, and 1 teaspoon of freshly ground black pepper, ½ teaspoon of seasoning salt, ½ teaspoon of garlic powder; stir well. Cook until the beef is browned, then add the beef bouillon cubes, stir in well. Cook the beef for about two minutes longer, then drain off the grease.

Now, stir in half of the package of creamy parmesan cheese sauce, then add the vegetables that you prefer. (I used French-style green beans and corn.)

In a 9x13 casserole dish, add one layer of tater tots, then add a layer of the cooked beef and vegetable mixture, followed by the rest of the creamy parmesan sauce.

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Creamy parmesan tater tot casserole/Gin Lee

Next, add another layer of tater tots on the top. Transfer the casserole dish to a 350 degrees F oven; bake for forty-five minutes. Allow the casserole to set for ten minutes before serving, then enjoy.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
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