Tater Tot Casserole

I thought everyone knew what Tater Tot Casserole was til a friend out east mentioned that it was a midwestern dish and that lots of her non-midwestern friends had never heard of it.

This is one of those comfort meals that I remember eating as a kid. I'm sure there are many, many different versions of it. This is mine. I don't have it written down, I just make it, but I'll try to write it down for others to follow. The pizza tot casserole version is based on one I found in a cookbook.

2 lbs ground beef
1/2 of a chopped onion
2 cans cream of mushroom soup
2 cans whole kernel corn, drained (may substitute 2 cans green beans, drained)
any or all of the following spices to taste: seasoned salt, salt, pepper, garlic powder
32 oz pkg frozen tater tots

Brown beef and onion in skillet, draining as needed. Mix in soup, corn, and spices; heat through. Put meat mixture in greased 9x13" pan. Arrange tater tots in single layer on top of meat mixture. Bake according to tater tot package directions.

Pizza Tot version changes:
Saute half or all of a chopped green pepper with beef and onions.
Substitute 2 cans tomato soup for cream of mushroom soup.
No corn or green beans.
Add 1 or 2 cans (4 oz each) of mushrooms (drained) to beef mixture with soup.
Use Italian seasoning and/or oregano instead of or in addition to the garlic powder.
After putting the meat mixture in the pan, sprinkle shredded mozzarella cheese and/or black olives on top before adding the tater tots.

Cheddar Taters

The first time we had this recipe, I was teaching my 10 yr old daughter E to cook, and she helped me make it.

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (12 oz) evaporated milk
1 c (8 oz) sour cream
1/2 c butter or margarine, melted
1 tsp garlic powder
2 tsp minced onion
1 pkg (32 oz) frozen Tater Tots
1 1/2 c (6 oz) shredded cheddar cheese
1 c crushed potato chips

In a lg bowl, combine the first 6 ingredients. Gently stir in the Tater Tots. Transfer to a greased 9x13" baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350 degrees for 30-35 min or til bubbly. Makes 8-10 servings.

Baked Beef Stew

Baked beef stew is shown with cheesy garlic bread.

2 cans (14 1/2 oz) diced tomatoes, undrained
1 c water
2 c beef broth
6 Tbsp quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 1/2 lbs lean beef stew meat, cut into 1" cubes
8 med carrots, cut into 1" chunks
6-7 med potatoes, peeled and cut into 1" cubes
4 celery ribs, cut into 1/2" chunks
1 med onion, cut into chunks
2 slices of bread, cubed

In a bowl, combine the tomatoes, water, broth, tapioca, sugar, salt, and pepper. Set aside. Put the rest of the ingredients into a greased ovenproof Dutch oven or med roasting pan. Pour tomato mixture on top and stir to mix well. Cover and bake at 375 degrees for 1 3/4 to 2 hrs or til meat and veggies are tender, stirring occasionally. Serve in bowls. Makes 8-10 servings.

Garlic Swiss Steak

(This recipe is from the Taste of Home 1999 cookbook.)

1 1/2 lbs round steak
1/3 c flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 can (14 1/2 oz) stewed tomatoes
1 small onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced

Cut steak into serving-size pieces. Combine flour, salt, and pepper; sprinkle over steak and pound into both sides. In a lg skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13x9" baking dish. Combine tomatoes, onion, green pepper, and garlic; pour over steak. Cover and bake at 350 degrees for 1 1/2 hrs or til tender. Makes 6 servings.

Savory Party Bread

(This is from the Taste of Home 1999 cookbook.)

1 unsliced round loaf (1 lb) sourdough bread
1 lb Monterey Jack cheese, sliced
1/2 c butter or margarine, melted
1/2 c chopped green onions
2-3 tsp poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 min. Uncover; bake 10 min longer or til cheese is melted. Makes 6-8 servings.