This casserole recipe was highly popular during the 1980s. It made the rounds among working women, and almost every pot luck dinner and family reunion had several baking dishes full of it. Kids would eat it even if they swore they hated vegetables. Because little prep work was needed it gave you time to do other things, like get a load of laundry started, after coming home from work.
I think most of us tried different vegetables and meats in the recipe. One of the most interesting versions was to use part ground venison and part hamburger. The three things that remained fairly consistent with all of the variations were the tater tots, the soup, and the cheese.
- 1 lb. hamburger
- 1 medium onion, chopped
- 10 oz. of frozen green beans
- 1 can cream of mushroom soup
- Salt, pepper, garlic powder to taste
- 1 cup shredded cheese, Colby or Long Horn
- 1 lb. bag of tater tots
Heat the oven to 325 degrees. Grease a 13x9x2 baking dish.
Heat a tablespoon of cooking oil in a frying pan. Add the hamburger and onion. Fry until the hamburger has browned. Add the green beans and the can of soup to the hamburger and onions. Add some water or milk if needed. Sprinkle with salt, pepper and some garlic powder. When the mixture has heated pour it into the baking dish. Mix the cheese with the frozen tater tots and spread over the meat and vegetable mixture Bake un-covered for about 1 hour.
Sausage, chicken, pork, or tuna can be used in this recipe.
Canned or fresh vegetables can be used instead of frozen.
If you use tuna, fry the onion, add the tuna and soup together. Use peas as the vegetable.