Tater Tot Casseroles

Tater-Tot-Casseroles

Ingredients

  • 3/4 pound bulk hot Italian sausage
  • 3/4 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cups frozen cut green beans, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
  • 1/2 cup 2% milk
  • 1 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 package (32 ounces) frozen Tater Tots

Directions

  • 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 two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
  • 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 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

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