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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 445.7
  • Total Fat: 25.6 g
  • Cholesterol: 70.2 mg
  • Sodium: 525.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Improved Tater Tot Casserole calories by ingredient
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Improved Tater Tot Casserole

Submitted by: BLUETABBY

Introduction

A more-nutritious version, this recipe has less sodium and less fat per serving than the "standard" version using canned cream soup. A more-nutritious version, this recipe has less sodium and less fat per serving than the "standard" version using canned cream soup.
Number of Servings: 4

Ingredients

    1/2 pound extra lean (93% or 96% lean) ground beef
    1 medium onion or half a large onion, diced
    4 ounces white mushrooms, diced coarsely (use more if desired)
    2 cups fresh green beans, snapped in 1- 2" pieces
    24 Ore-Ida Tater Tots
    3/4 cup shredded Cheddar cheese (optional)
    1 T butter
    2 T white flour
    1.5 cups 1% milk
    salt, pepper, seasoning to taste (I used 1 tsp pureed garlic and 1 T soy sauce).



Tips

Without cheese, each serving is 363 calories. With cheese, each serving is 450 calories.


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Directions

Preheat oven to 400 degrees. Melt the butter, and saute the onions and mushrooms in it until onions are tender and mushrooms browned. Stir in the 2 T flour, and allow to cook for a few minutes on low heat to cook the flour (mixture will seem dry). Meanwhile, in a large skillet, brown the half pound of ground beef, and season with salt, pepper, other seasonings as desired. Add the 1.5 cup of milk to the onions and mushrooms, stirring constantly over medium heat to form a thickish white sauce.

In a greased 8" or 9" baking dish, combine meat with onion and mushroom sauce, and add fresh green beans. Sprinkle shredded cheese on top if desired. Place Tater Tots in a layer on top of meat and vegetable mixture. Bake at 400 degrees for 30 minutes until browned.

Serving Size: makes 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BLUETABBY.






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