Recipe by SONNY321
"A simple filling casserole, packed with flavor. Onions, mushrooms, and spinach add zing to this long time favorite of my family and all those I've served it to."
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lean ground beef
sliced fresh mushrooms
salt-free herb seasoning blend
ground black pepper to taste
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (16 ounce) package
frozen chopped spinach, thawed and drained
1 (16 ounce) package
frozen potato rounds
It was a hit with everyone and there were no leftovers. I tweaked it up a bit using ground venison that we had on hand, American cheese and a fraction of the spinach... but it was really tastey and my picky little one ate every bite. I am thinking it will be fun to try it with different cheeses and maybe ground turkey.
This recipe is just "okay," but I used shredded Mexican mix cheese as I just couldn't imagine using Swiss. It cooked for over an hour and for the last 8 minutes I cranked up the oven to 450 in order to fully cook/brown the tater tots. The recipe seems to be missing something, but I'm not sure what. My husband and daughter smothered it in catsup (which says something). The bottom of the tater tots were kind of soggy (as they sat in the meat/cheese mixture). This is a very heavy meal. All in all, it just didn't cut it for me. If I could give it 3.5 stars I would, but that's about it.
I made this for a crowd and made a whole recipe, the general census was it was "good" but a little bland. Not sure if I missed something in the preperation or not. I still liked it alot.
Very yummy with some alterations. I used 1 can cream of mushroom and 1 can cream of chicken, and also added 8 oz of sour cream. Browned the meat with garlic powder, ground pepper and parsley. Also I grated the onions to get the juices in there as well. After browning the meat, stir in soups and sour cream, then add to baking dish. Topped that with grated cheddar, topped with taters, and then added a bit more cheese 10 mins til I was done, and topped that with french cut green beans. Turned out very good with the beans on top. The taters actually were crunchy on top, and fell apart on the bottom, and mixed with the soup.
We enjoyed this. We used about 4 loosely packed cups of fresh spinach (which we then rough chopped and didn't precook) instead of frozen and shredded mozzarella because we didn't have any swiss. Otherwise made as written. I would make it again, but with about 1/2 lb. to 1 lb. less beef and another cup of spinach.
Gave it 4 stars because I had to tweak it a little. Did not use spinach. Added 1 large can of french cut green beans. Used 1 can of cream of mushroom and 1 can cream of celery and some sour cream. No swiss- added cheddar cheese and french fried onions the last 30 min. With these changes, 5 stars!
This recipe was really a nice change. It was easy and simple to make also. I omited the mushrooms and used one can of cream of celery and one can of cream of mushroom since that is all I had in the pantry. I also left out the spinach and used cheddar instead of swiss on half of the casserole just to see which I liked better. Both sides were delicious!
Husband & son loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sonny's Tater Tot Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 230
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