06/05/2019 Tater Tot Casserole with a Kick
Tater Tot Casserole with a Kick
¾ lb. bulk hot sausage
¾ lb. lean ground beef
1 small onion, chopped
2 cans (10¾ oz. each) cream of celery soup
2 cups frozen cut green beans, thawed
1 can (15¼ oz.) whole kernel corn, drained
2 cups shredded Colby-Monterey Jack Cheese, divided
½ cup 2% milk
1 tsp. garlic powder
¼ tsp. seasoned salt
¼ to ½ tsp. cayenne pepper
1 pkg. (32 oz.) frozen Tater Tots
In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased baking dishes (8 x 8 or 7 x 11) if making one to freeze or put the whole mix in a 9 x 13 baking dish. Top with Tater Tots; sprinkle with remaining cheese.
If you are freezing half, cover it with foil and freeze up to three months. Bake remaining casserole at 350 for 50 minutes or until bubbly.
To use frozen casserole, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake for one hour at 350.