Wednesday, February 3, 2016

Yo-Yo Education

Our son has lately developed a fascination with yo-yos.  He's been ordering fancy yo-yos with his Christmas money.  He's learning all kinds of cool tricks.  Did you know that there are certain kinds of string made for certain tricks?  I didn't.  Did you know a yo-yo could be unresponsive?  Me either.  He's getting pretty good and it's rather entertaining.

I don't often buy frozen foods or prepackaged stuff, but my family loves tater tots.  If I buy them for a recipe, I have to practically lock them in a safe to keep them all out of it. When I found a recipe for this Beef & Tater Tot Casserole, I knew they would love it, even the picky teenage boy who still won't drink soft drinks.  I know, that's a good thing.  Anywho, this has a creamy ground beef layer, a shredded cheese layer, and tater tots on top.  And it's fantastic!  We all loved it and I will absolutely make it again!  Enjoy!

1 lb ground beef
1/2 onion, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 C sour cream
1 T Worcestershire sauce
1 C frozen peas
1 C shredded Cheddar cheese
About 55 frozen tater tots

Preheat the oven to 350 degrees.  Cook the ground beef, onion, and garlic in a skillet until the beef is done and the onion is tender.  Stir in the cream of mushroom, sour cream, Worcestershire sauce, and salt & pepper, if desired.  Stir in the peas and cook a minute to warm them.

Spread the beef mixture in a 7 x 11 pan (9 x 13 will be too big).  Spread the cheese evenly over the beef mixture.  Line the tater tots in rows over the top.  Bake the casserole for 20-25 minutes or until the tater tots are completely cooked and crispy on top.

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