Monday, November 1, 2010

Meat(ball) and Potato Casserole - aka modified Tater Tot Casserole

Katen wanted to help me cook today while Ana napped and I didn't feel like browning meat or taking the risk of having her burn herself so "Meat(ball) and Potato Casserole" was born. :) This is so fast and easy that I just might do this again. Often. 

Tater Tots - about half of a package (you could easily use cubed hashed browns too)
frozen meatballs (about 20)
1 can cream of onion soup or any "cream of" soup 
1 can of mixed veggies or use about a cup to a cup and a half of fresh, diced fairly small
(using cream of onion soup eliminates the need for a pkg of onion soup mix which adds a ton of sodium)1 cup sour cream
1 cup shredded cheddar cheese or whatever is in the fridge right now
optional (a couple of chopped green onions)
Preheat oven to 350 degrees. Spray 13x9 inch casserole pan with cooking spray. In the pan, mix the cream of onion soup, sour cream, and veggies. Add frozen meatballs and stir to coat meatballs. Arrange the meatballs evenly in the pan. Then add the tater tots in between the meatballs. Top with shredded cheese. Bake 40 minutes. Let stand about 5 minutes. Garnish with chopped green onion and serve. 

This freezes really well too! 

Katen is my favorite sous chef!

In the oven! 

For the freezer:
Mix meatballs, tater tots, and veggies in a 9 x 13 pan. Freeze.
Thaw (it doesn't have to be completely thawed).
Mix soup and sour cream together, pour over tater tots.
Top with cheese.
Bake at 350 degrees for one hour

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