This is a classic of North American cookery and a personal favorite! The following is based on the lovely "tater tot hot dish" recipe from the wonderful cooks of St. Nicholas Orthodox Church in Narol, Manitoba, as recorded in their 2011 Centennial Cookbook. I've made my usual modifications - lets be honest, primarily copious amounts of garlic! - but the core is unchanged. Narol's master chefs dedicated their cookbook to the founders of their parish, Orthodox Ukrainians from what in 1911 was the Kingdom of Galicia and Lodomeria. May their memories be eternal! Вічная пам'ять!
Easy Tater Tot Casserole
Ingredients
450g / 1lb of ground beef
1 medium onion (chopped)
4 to 6 garlic cloves (minced)
Parsley (to taste)
Pepper (to taste)
Salt (to taste)
1 can of cream of mushroom soup
1 can of milk
1/2 cup of shredded cheddar**
Frozen tater tots (as needed)
Parmesan (to taste)
*I prefer those pea and mini carrot cube mixes, but to each their own!
**Sometimes I use cheddar, sometimes I use Colby Jack, it really just depends on what I have on hand at the time!
Directions
1) While the oven's heating (to 175 degrees Celsius or 350 degrees Fahrenheit) brown the beef with the onion over medium heat in a large pan, then drain the grease.
2) Add the garlic and seasonings (sparingly when it comes to the salt - you can always add more later!) and cook for a couple of minutes before adding the cream of mushroom soup, milk, and veggies.
3) When the contents of the pan begin to bubble turn off the heat and check the flavor. (Add more seasonings at this point if you feel so led!)
4) Pour the mixture into a baking dish (23cm x 33cm or 9in x 13in), sprinkle with the cheddar (using extra if need be to lightly cover everything), top with the tater tots, and bake for 45 minutes.
5) At the 45-minute mark given the tater tots and good sprinkling of parmesan and bake for another 5 minutes before removing the casserole from the oven.
6) Serve the casserole as is (or with a generous dollop of sour cream!) and enjoy!
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