Rachel's Beefy Tatertot Casserole


A college favorite of Vicky's...although she doesn't remember eating it. Great the next day for breakfast served with eggs and toast. OR When everyone's eaten the tatertots off of it, you can pan fry the meat and toss in some cooked rice (day old is best too) and then crack an egg over it. Garnish with some green onions or cilantro and voila! You've got fried rice.
1 lb. ground beef
1/2 C chopped onion
4 cloves of garlic, minced
splash of Worcestershire sauce
1 can cream of mushroom soup
1-2 C of frozen peas
1/2 C sliced mushrooms
1 bag of frozen tater-tots
Preheat oven to 350 degrees.

Saute the onions until soft, add garlic. Brown beef in the same pan and then add the mushrooms. Add Worcestershire sauce, and mushroom soup. Season with salt and pepper to taste. Spread in a 13x9 pan.

Heat the peas in the pan and then mix into the meat mixture. Top with tatertots and bake uncovered for about 40 minutes.

Serves 6-8

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