Stir in 16 oz of your favorite frozen vegetable. I like the mixed vegetables because they add a lot of color and variety. Green beans, mushrooms, edamame or lima beans would work great in this casserole.
Add 1 Tbsp of beef base, ¼ cup of water and two cans of reduced fat cream of mushroom soup to the pan. Stir well. Give the beef mixture a taste and add salt, pepper and all purpose seasoning to your preference.
Top with tater tots. I like to put mine in neat rows. This would be a great time to let your little ones help. So gather your tots and bust out the taters!
I recommend baking covered at 375 degrees for 30 minutes to warm through. Then remove the foil and bake at 400 degrees for 5-10 minutes until the tater tots are a nice golden brown. This will create a great crunch and contrast to your dish. I put one in the fridge for my husband to bake tomorrow and one in the freezer to use in a few weeks. When you are ready to bake the frozen casserole, please thaw in the fridge for two days before baking.
I was able to make two dinners for $7.80 each. This recipe doubles easily for making bigger batches or two 9x13” pans.
If you have picky eaters, or know a mom with a new baby, this casserole is a winner!
Christie aka Keeza