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Easy Tatertot casserole Recipe

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This recipe for Easy Tatertot casserole is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢ 1 pound lean ground beef
▢ 1/2 medium onion chopped
▢ 3 cloves garlic minced
▢ 1 tablespoon Worcestershire sauce
▢ 1/2 teaspoon Italian seasoning
▢ 1/2 cup sour cream
▢ 1 (10.5 ounce) can condensed cream of mushroom soup
▢ 1 (12 ounce) can corn drained
▢ 2 cups shredded cheddar divided
▢ 32 ounces frozen tater tots see note
▢ Salt & pepper to taste
▢ Chopped scallions for serving (optional, to taste)
Directions:
Directions:
Preheat your oven to 375F and move the rack to the top third of the oven.
Add the beef and onions to a skillet and cook over medium-high heat, stirring occasionally and breaking the beef up with your spoon, until it's browned and the onions have softened (about 7-8 minutes). If there's a lot of excess fat, spoon most of it out.
Add the garlic, Worcestershire sauce, and Italian seasoning to the skillet and cook for about a minute.
Reduce the heat to medium and stir in the sour cream, condensed soup, corn, and about a 1/2 cup of the cheddar. Stir well and let it heat through for a minute or two.
Transfer the skillet mixture to a 9×13 casserole dish and smooth in an even layer. Optional: if you have a large oven-safe skillet, feel free to make the casserole entirely in the skillet.
Sprinkle the casserole with the rest of the cheese, and then top it with the tater tots.
Bake, uncovered, for 45 minutes or until the tater tots are nicely browned and the cheese is hot and bubbly. Serve with chopped scallions and salt & pepper if needed.
Number Of Servings:
Number Of Servings:
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