Tator-Tot Casserole

Tater- Tot Casserole


This isn't the most beautiful
picture, but it sure is GOOD!

 Mrs.Pearlie Mae Palmer use to make this when I worked in Brewton, Alabama. I just loved it, and she shared the recipe with me. Mrs. Pearlie Mae has been gone for about 25 years now but I still have fond memories of her, and her fine cooking.

Ingredients:
1 1/2 lb lean hamburger meat
1 tsp. onion powder
light sprinkle of salt and pepper
2 cans cream of celery or mushroom soup
2 lb. bag of Tater - Tots

                                        

Preheat oven to 350 degrees

Grease a 9x11 pan, and layer in this order:

 Lightly separate ground beef into tiny pieces, there will be gaps in between the pieces of meat.

 Sprinkle: onion powder, small amount of salt, pepper, (or seasoning of choice.)

2-10 oz. cans Campbell's Cream of Celery Soup (Undiluted) spread lightly over the top.

Tater-Tots arranged over the top.
Bake 375 degrees 60-75 minutes. Tater-tots should be brown and soup bubbly all over.

Optional Stroganoff Recipe:

Hamburger

Onion powder,  (No salt, because of bouillon)

10 oz. cream of mushroom soup mixed with

1 cup sour cream and

1 beef bouillon cube (crumbled), spread evenly over the seasonings and meat.

Tater tots arranged over the top

Bake 350 for 1 hour, or until bubbly.