I have a treat for you this week. This one is an old world recipe. It was probably brought over on the Mayflower and passed down from generation to generation. Standing the test of time and still going strong today.
Well, maybe it isn’t that old, but this is a legacy recipe on my wife’s side of the family. If my wife and her mother are any indication, they have their little books full of handwritten recipes on card stock, able to relate and help on any recipe.
I, on the other hand, grew up knowing the ins and outs of Hamburger Helper. Don’t get me wrong, I enjoy it once in a blue moon, but I didn’t grow up on things like seafood rice souffle.
That brings me to this recipe. It’s super simple, tastes great and you don’t need a glass of fine wine to enjoy it — although, no one’s stopping you.
One last thing. If you do end up using American cheese slices — or as my wife calls them, “struggle slices” — make sure you get the good ones, the unprocessed-into-oblivion kind. I’m partial to Kraft Deli Deluxe singles myself. But if you can’t bring yourself to do it, shredded cheddar will work just fine.
You’re just missing out is all.
Tater tot casserole
1 32 oz bag tater tots
A few twigs fresh thyme
1 bag frozen corn
1 can cream of mushroom soup
1 12 oz package American cheese
1 2 cup package mozzarella cheese
1 pound ground beef
1 small white onion diced fine
1. Preheat oven to 375 degrees. Brown the ground beef over medium heat. If you like sauteed onions add with the beef as brown; if not leave them out. Drain.
2. Add cream of mushroom soup undiluted to the beef and onion mixture along with the fresh thyme. If you left the onions out of step one, add them now. Transfer mixture to a 2 quart casserole pan and spread evenly.
3. Add layer of mozzarella cheese followed by the frozen corn. Add a layer of the American cheese and top with an even layer of tater tots.
4. Top with ground pepper and salt and cook for 30 minutes or until cheese is melted, and tater tots browned.