It’s been cooler here lately, so I figured it was safe to turn on the oven. A few days ago I read about tater tot casserole on Stef‘s blog and have been wanting to make it ever since. It sounded kind of awful and yummy at the same time, and it apparently is an Alton Brown recipe. I don’t recommend this recipe if you’re on a low sodium diet.
Tater Tot Casserole from Stef
- Bacon (8-10 slices. I used 6 because I couldn’t remember how many slices to buy)
- 1 lb ground beef (you can use ground turkey or hey, how about tofu? Hmm)
- 1 tsp dried thyme
- 1 cup chopped onion (I only used about a 1/4 of a small onion because I don’t like onions)
- 1 T olive oil
- 2 tsp minced garlic
- 2 cans cream of mushroom soup (I used one can of low-sodium soup and one regular)
- 1/2 lb crumbled blue cheese
- 1 bag (32 oz) frozen tater tots
Preheat oven to 375F. Apply nonstick spray to a 9×13 glass casserole dish.
In a large frying pan or saucepan, cook the bacon over medium-high heat until crisp. Remove to a cooling rack set over a newspaper-lined sheet pan and let drain. Chop.
Using the same pan, brown the ground beef. Add thyme. Drain the beef in a colander. Still using the same pan, warm 1 T olive oil over medium heat and saute chopped onion and garlic until soft, about 10 minutes.
In a large bowl, mix together bacon, beef, onion mixture, and 2 cans cream of mushroom soup. Spread in a layer in the prepared dish. Crumble blue cheese over the goopy mixture then cover with a single layer of tater tots. Bake for one hour.
Peter thinks this would be yummy with eggs. I served it with a nice salad of organic greens, carrots, and cucumbers (you know, to balance the artery-clogging stuff).