Tatertot Casserole

The first time I had this dish, I had just got home from the hospital with my newborn baby Jace (my oldest, who is now 8). One of Jared's cousins, Courtney, brought us this for supper. If you're not from the south, that's what we do when people enter the world and leave it: we bring you food. Anyways, we fell in love with it. I asked her how to make it and over the years, I've tried different variations of it. I've been with this version for quite some time, and it's so easy!

Brown about a pound of ground meat.

 

 





In a bowl, combine a can of cream of mushroom soup, half a can of milk, and 1/4 tsp garlic powder

 

 

 

 

Put a single layer of frozen tatertots in the bottom of a 13x9 casserole dish

 

 

 

  

Spread the ground meat on top of the tatertots

 

 

Pour the soup mixture over the meat. Use a spoon to distribute evenly

 

 

 

 

 

 

Cover it all with your choice of shredded cheese. I like to use a blend

 

 

 





 

 

 

Put it in a preheated 375 degree oven for about 20 min. or until it's bubbly

 

 

 

 

 

 

Take it out when it looks like this. Actually this could've come out a few min earlier, notice how 'done' the cheese is around the edges

 

 

 

This and every subsequent recipe can be found on the Food page.

 

On a related note, after photographing my dish for my first food post, I realized: I want this book so bad! I've had my eye on it for a while, and now that I see how difficult photographing my food is, I might be able to justify the purchase. :)