MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD. Kept in an airtight container it will stay good for 3-4 days.įreeze: This recipe can also be stored in the freezer for up to 3 months. Store: Once cooled, you can store it in the fridge. Serve: Don’t leave at room temperature for more than 2 hours. The beef mixture is cooked first before baking, but once in the oven the casserole is in the oven for 45 minutes. The days are shorter and by 5:30pm to 6:00pm, it is already dark. This week has been rainy which made it feel even colder. How long do you cook a Tater Tot casserole for? The weather turns cold pretty rapidly here in Minnesota. If you’d like to use another protein you can also swap it for a bean mixture (which is delicious with chili seasoning). Add an additional 15 minutes of cook time and you’re good to go!Ĭan you prep the casserole ahead of time?Īssemble the casserole, bring to room temperature then cover and store in the refrigerator up to 24 hours before baking.Ībsolutely you can swap ground chicken, turkey, pork or crumbled extra firm tofu. This recipe is so easy to make, and you can meal prep it for later with no adjustments! Just assemble as you would before putting it in the oven but wrap it and put it in the freezer. You’ll know it’s done when the tater tots are golden brown and the casserole is bubbling. Top the casserole with shredded cheese and bake for 5 additional minutes until the cheese is melted. Transfer the mixture to a 12×8-inch shallow baking dish. Mix together the beef mixture with the Campbell’s Soup, ketchup, Worcestershire sauce, frozen mixed vegetables, and 1 cup of the shredded cheese in the large. In a large skillet, cook the beef and onion over medium-high heat until the beef is fully browned. This classic recipe is a family favorite at potlucks and gatherings.ġ can Campbell’s Condensed Cream of Mushroom Soup Tater Tot Casserole is a classic comfort food made with ground beef, tater tots, cheesy and a creamy beef sauce topped with cheese.
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