When boneless skinless chicken breasts go on sale, I pick up a couple extra packages, bring them home, cut them up into bite sized pieces and freeze in freezer zipper bags. One of the ways I save time and money on a recipe like this is prepare ahead of time. You can easily toss this recipe together in the morning and have it cooking and ready to go by dinner time. Even Parker my “I hate casseroles” kid is fond of this one as long as I don’t mention the word casserole. This recipe is one of my kids favorites and something I make, oh, about once a month. Slow Cooker Cheesy Chicken Ranch Tater Tot Casserole 10 Ingredients Or Less Crock-Pot Express Recipes.5 Ingredients Or Less Crock-Pot Express Recipes.3 Ingredients Or Less Crock-Pot Express Recipes.Valentines Day Crock-Pot Express Recipes.Cinco de Mayo Crock-Pot Express Recipes.Crock-Pot Express Soup, Stew And Chili Recipes.10 Ingredients Or Less Crock-Pot Recipes.5 Ingredients Or Less Crock-Pot Recipes.3 Ingredients Or Less Crock-Pot Recipes.Serve with a topping of sliced green onions or parsley, if desired.Top with the remaining 1/2 cup of cheese and bake until the cheese is melted, about 5 minutes longer. Top with the frozen tater tots and bake for 35 to 40 minutes.Pour the meat and vegetable mixture into the prepared baking dish.Taste and adjust the seasonings with additional salt and pepper, as needed. Stir until the mixture is simmering and the cheese is melted. Reserve 1/2 cup of cheese for the topping and add the remaining cheese to the beef mixture. Add the peas and carrots, corn, cream of mushroom soup, and milk to the beef mixture in the skillet and continue to cook until hot and bubbling.Continue to cook, stirring, until the onions are translucent and the beef is no longer pink, about 4 to 5 minutes. Let the beef cook for 4 minutes without disturbing, then add the onions, Worcestershire sauce, and garlic powder. Add the beef to the skillet break it up with a spatula and season lightly with kosher salt and pepper.Heat 1 tablespoon of oil in a large skillet over medium heat.Put the peas and carrots and corn in a colander and thaw under cool running water.Lightly butter a 1 1/2-quart or casserole or spray it with cooking spray. 1 tablespoon chopped parsley, for garnish, optional.2 green onions, sliced, for garnish, optional.1 1/2 cups shredded cheddar cheese, divided.Kosher salt and freshly ground black pepper, to taste.Replace the cream of mushroom soup with cream of chicken soup or cream of celery soup or make it with 2 cups of homemade seasoned white sauce.Use ground turkey instead of ground beef for a slightly lighter dish.Crumble the bacon and add it to the filling or use it to garnish each serving. Drain the bacon on paper towels and cook the ground beef in the bacon drippings instead of vegetable oil.

Garnish as desired with chopped fresh parsley or sliced green onions.ĭiana Rattray, Classic-Recipes Variations.Top with the remaining 1/2 cup of cheese and continue baking until the cheese has melted. Bake the casserole until hot and bubbling, about 35 minutes.Spread the filling in a 9-inch baking pan and arrange the frozen tater tots on the filling.When the cheese has melted and the mixture is hot, taste and add salt and pepper, as needed.Set aside 1/2 cup of the cheese for the topping and add the remaining cheese to the ground beef and vegetable mixture.Add the thawed vegetables, cream of mushroom soup, and milk stir to blend and bring to a simmer.Add the onions, Worcestershire sauce, and garlic powder continue to cook, stirring often, for about 4 to 5 minutes longer, until the onions are translucent and the beef is cooked through. Add 1 pound of ground beef to the shimmering oil break it up and let it cook without disturbing for 4 minutes. Place a large skillet over medium heat.The tater tot casserole is typically made with ground beef, cream of mushroom soup, vegetables, cheese, and tater tots, but there are many variations. Nephi and Golden Grigg, two farmers behind Ore-Ida, developed tater tots in the 1950s, and the tater tot hotdish wasn't far behind. According to the Minnesota Star Tribune, two brothers, F. Minnesotans claim to have invented the tater tot hotdish. The classic 'hotdish' has its roots in the Midwest, where home cooks are well known for creative, well-balanced casseroles. A tater tot casserole is a comforting, cozy meal that families have been enjoying for decades.

Instant pot tater tot casserole