I'm giving this an update after perfecting the recipe with Zoe, we've come up with a few additives and combinations that we really like. I will put the additions in bold so if you prefer the original, you can keep making it as is.
2 pounds ground beef or turkey
1 can cream of chicken soup
1 cup Frozen peas and carrots
1/2 cup milk
1 Tablespoon worcestershire sauce
2 cups shredded cheese (prefer cheddar jack)
Tater tots spread in a single layer on top
Tater tots spread in a single layer on top
Salt and Pepper (approximately 1 tsp of each)
Brown the ground beef (if using turkey, add onion, garlic and seasoning). Drain. Mix in peas and carrots, soup, milk, Worcestershire sauce, salt and pepper and 1 cup of the cheese. Pour into the baking dish (I really liked in in my 8 x 11 baking dish). Sprinkle with remaining cup of cheese and Bake at 425 for 25 minutes. Place into a 9 X 13 pan. Stir in frozen peas and carrots. Cover with a layer of tater tots. Pour soup over the top and bake at 350 degrees for 30 minutes or until tater tots are cooked.
Brown the ground beef (if using turkey, add onion, garlic and seasoning). Drain. Mix in peas and carrots, soup, milk, Worcestershire sauce, salt and pepper and 1 cup of the cheese. Pour into the baking dish (I really liked in in my 8 x 11 baking dish). Sprinkle with remaining cup of cheese and Bake at 425 for 25 minutes. Place into a 9 X 13 pan. Stir in frozen peas and carrots. Cover with a layer of tater tots. Pour soup over the top and bake at 350 degrees for 30 minutes or until tater tots are cooked.
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