That's right, tater tot casserole, one of the many offspring of the church potluck, another dish bound in unity with other baked comestibles that use that culinary duct tape--canned cream of mushroom soup.
If you look down your nose at dinner provided by a one-stop dish formulated for the needs of Campbell's, Ore Ida, and Green Giant, this ain't for you.
So move on, Rockefeller. Move your snooty ass on. Nothing to see here for you.
Ingredients:
1 lb. of lean ground beef
1 package of Green Giant "Valley Fresh Steamers" cut green beans
1 large can of Campbell's low fat cream of mushroom soup
1 package of Onion Tater Tots
1 small yellow onion, diced
3 cloves of garlic, chopped roughly
Large smidge of Herbs de Provence
Large smidge of thyme
Small smidge of smoked paprika
Healthy dose of cracked black pepper
In a skillet sweat the onions for approximately ten minutes on medium heat and then add the garlic for a couple of minutes. Pull out the onion/garlic in a bowl for later.
Brown the ground beef and then spread it evenly at the bottom of a greased casserole dish; distribute the onion/garlic mixture on top of the beef, spread the green beans (after they've been steamed) on top of that, slather the cream of mushroom soup over all that after you've put in the herbs, pepper, and paprika; and then put the tater tots on top. Put the casserole in a 350 degree oven and bake for approximatley 50 minutes to an hour.
I call it gentrified since I used fresh onions and garlic along with steamed, not canned, green beans. A guy has standards, you know.
2 comments:
Large smidge of Herbs de Provence meets Tater Tots: I would totally spoon this into the center of my buffet plate.
If the oncoming bout of colder weather doesn't mess up what I've planted, the next version of this recipe will involve shallots, the sophisticated onion.
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