I remember the first time I tried Tater Tot Casserole. I think I was probably 10 years old or so. I thought it was the most disgusting meal my mom had ever made. The name alone turned me away. So of course I have always had this image of gross Tater Tot casserole in my head. Telling myself I will never ever eat this again.
Now let’s jump forward 15 years, I saw this recipe on Campbell’s Kitchen and I thought I will give it one more try. Because let’s face it, there were a lot of meals that I didn’t like when I was younger. I have learned that I missed out on a lot of really good foods because I was to picky to give them a try. So, I thought we are going to make this so I can once and for all say if I do or do not like Tater Tot Casserole.
Well the verdict, I did actually like it. I don’t think I will make every week but I still liked and so did the husband. So we will be adding this recipe into my book of approvals!
- 1 pound hamburger
- ½ cup onion, chopped
- 1 can Campbell's Cream of Mushroom Soup
- 1 Tbsp Ketchup
- 1 Tbsp Worcestershire
- 3 cups Frozen Tater Tots
- 1 cup frozen corn
- 1 cup cheddar cheese, shredded
- Brown hamburger and onion together, drain grease. Stir in Cream of Mushroom soup, corn, ketchup, Worcestershire sauce and mix all together . In a greased 13x9 pan spread out beef mixture. Place tator tots evenly on top. Bake at 375 for 25 minutes. Place shredded cheese on top and bake an additional 5 minutes or until cheese is melted.