Wednesday, May 20, 2009

Tator Tot Casserole

2 lbs. ground beef
1 family size can cream of mushroom soup; undiluted
2 cans evaporated milk
1 small bag frozen tator tots
1 cup grated cheese (optional)

Brown meat in a medium size skillet. Drain fat. Transfer drained meat to a casserole pan. Set aside. In a medium saucepan combine soup and milk. Stir over medium heat until blended well and warmed thoroughly. Top with a layer of tator tots. Pour soup mixture over meat in casserole. Evenly sprinkle with grated cheese if using. Bake at 350* for 35-45 minutes or until tots are golden and sauce is bubbly.

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