Tater Tot Casserole
from The Four Ingredient Cookbooks
900 g extra lean ground beef
1 can (300 g) cream of mushroom soup (*)
250 mL grated cheddar cheese
900 g frozen tater tots
Pat ground beef in the bottom of a 330*230*50 mm (33*23*5 cm) pan. Spread soup over meat and cover with grated cheese. Top with tater tots. Bake at 175 covered for 45-50 minutes and uncovered for 15 minutes.
Serves 8-10 as part of a multi-dish meal, serves 4-6 as a single dish meal.
* also good with cream of brocolli or cream of celery soup.
This recipe comes from one of my favorite cookbooks, The Four Ingredient Cookbooks... by Linda Coffee and Emily Cale. Metricated by Bill R.
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