Tator Tot Taco Casserole

We’re fans of the Tator Tot Casserole and we’re also big fans of Tacos, so when I came across THIS I had to try it.  IT was delicious!  Thanks allrecipes.com I’m loving a new good casserole.

Tator Tot Taco Casserole

1 lb. ground beef

1 small onion

1 clove garlic, minced

1 packet taco seasoning mix

1 (16oz) bag frozen corn

1 (12 oz) can black beans, rinsed and drained

1 bell pepper, cut into small pieces

2 cups  shredded Mexican cheese blend

1 package (16 oz) frozen tator tots

1 (12 oz) can enchilada sauce

In a skillet brown the beef.  Add in the taco seasoning, corn, drained beans, onion, garlic, and bell pepper.  Cook for about 10 minutes on medium heat, stirring occassionaly.  Pour in about half the enchilada suace in the bottom of a 9×13 pan.  Then pour the meat mixture and tator tots over the sauce.  Mix up a bit and pour cheese on top.  Pour remaining sauce over it all.  You can freezer or refrigerate it at this point if you’d like to save it for later.  Otherwise, bake for 45 minutes at 350 degrees.

Happy cooking!

Sloppy Joe Casserole

I don’t make this very often because Brett isn’t a fan.  I, on the other hand, have been craving this for months so I finally gave in.  It’s not fancy by any means, but it’s easy comfort food that’s a step up from the traditional Sloppy Joe’s.  If you like Sloppy Joe’s and pasta then you’ll LOVE this!  Have a great Independence Day!

Sloppy Joe Casserole

1 (8 oz.) pkg. noodles

1/2 lb. ground beef, or turkey

1 can of Sloppy Joe mix (you can use the packaged kind and follow the directions on that)

1 -16oz carton low fat cottage cheese

1-2 cups cheddar cheese

Preheat oven to 350 degrees.  Cook the noodles and drain.  While the noodles are cooking, prepare the meat and add the Sloppy Joe mix.  Add cottage cheese to the meat and Sloppy Joe mix.  In a casserole pan add half the noodles, then half the meat mix on top. Repeat, and top with the cheese.  Bake uncovered for about 30-40 minutes or until bubbling and cheese is melted.  Mmmmm.

Happy Cooking!

Poppy Seed Chicken Casserole

It was almost 7 years ago when I wanted to impress a certain man with a meal that would keep him coming back for more.  At the time I didn’t have a big interest in cooking, but this was and still is one of those meals that we always come back for.  It’s delicious, buttery, creamy, chicken goodness and yes, you will ask for more.

Poppy Seed Chicken Casserole

12-16 oz. Ritz crackers(3-4 sleeves)- crushed, not too fine

1 stick butter, melted

1 Tbsp. poppy seed

3-4 chicken breasts, cooked and diced

1 can cream of chicken with herbs soup- undiluted

2 cups sour cream

optional goodness: can of corn or mixed veggies, chopped walnuts

In a large bowl stir together melted butter, Ritz, and poppy seeds.  Put 1/2 of the Ritz mixture in a small bowl, and set aside.  Stir sour cream, cream of soup, chicken, and any additional goodies in the large bowl with the cracker mixture.  Place this in a casserole dish and then pour remaining cracker mixture on the top.  Bake 20-30 minutes at 350 degrees, or until crackers on top are golden brown.

Tator-Tot Casserole

We have a rule in our house that my boys are very familiar with “Eat your food, or go to bed”.  We don’t force them to eat everything on their plate, but they are required to take at least one or two bites of everything I make or they are sent to bed.  If we can get them to eat at least one bite then they usually decide they like it and eat more.  If they really don’t like it then we’ll let them eat some other leftover in the fridge, but we don’t cater very many of our dinners to the boys’ tastes.  I figure the more foods I introduce to them now the easier they will be able to feed later.  Anyway, with that said we were realizing that I hadn’t made anything for a few weeks that the boys really loved so my hubby suggested making Tator-Tot Casserole, so they would be a little more happy about dinner.  I don’t make this very often, but it’s a kid pleaser.  If you haven’t made it before, it kind of tastes like french fries and cheese burgers combined into a creamy (and slightly crunchy) casserole.  The best part is I only dirty three dishes in the whole process of making this.  So, get out a frying pan, heat-safe spoon or spatula, and a 9×13 pan and enjoy!


Tator-Tot Casserole

 1.5 lbs. hamburger

onion flakes

2 cans cream of. . . *

1 can milk (it’s not really canned milk, I just use one of the empty cans of cream of. . . and fill it with milk)

1 can of corn, drained

Frozen Tator Tots

2 handfuls of cheddar cheese

 *I used cream of chicken and cream of asparagus, but I know a lot of people that prefer cream of mushroom.

Turn oven to 350 degrees.  

In a skillet brown the meet and then add onion flakes and stir.  Pour into a 9×13 inch pan.  Pour on top of that the two cans of cream of. . . , (fill one of those empty cans with milk)add the milk,  and corn.  Stir it together in the pan so it’s all combined.  Pour the frozen Tater Tots over the creamy meat mixture.  I kind of poke them in a little bit, so that some sink into the creaminess, but the majority are covering the top. Bake for 40 minutes.  Remove from the oven, top with cheese, and bake for 10 more minutes. Done!