Wednesday, January 7, 2009
This issue of Food and Family was basically a thousand variations on the casserole. Perfect for the month of December because I never really felt like cooking much because of everything else going on. I could just throw these together in a few minutes and get other things done while they were baking. Plus Ben seemed to like most of them.
1 lb. ground beef
1 small onion - finely chopped
1 can cream of mushroom soup
1/4 c. milk
1 c. frozen mixed veggies - corn, peas and carrots
1 c. shredded chedder
1 lb. tater tots
1. Heat oven to 375. Brown meat with onions in skillet. Drain and spoon into 8 inch square dish.
2. Mix soup and milk. Pour over meat mixture. Top with layers of mixed veggies, cheese and potatoes.
3. Bake 45 min until potatoes are golden brown and casserole is heated through.