tater tot casserole
This is the final recipe we tried last week for our freezer to slow-cooker meal week. This is my review of Sidetracked Sarah’s Tater Tot Casserole.
We’re doing more freezer to slow cooker meals this week, so stay tuned to see how we like this week’s choices:
Coconut Chicken Curry
Sweet and Sour Pork
Mongolian Beef
Orange Chicken
This tater tot casserole recipe works out to one meal of 4 large servings each. I made one for us to try, and one for us to freeze.
I forgot to save my grocery receipts to break down the cost of this recipe – my apologies. Suffice to say though, that it wasn’t very expensive.
Some notes about this recipe:
I omitted the milk in the original recipe. I used frozen green beans and a whole onion. I also added some garlic.
Another note, instead of using a can of cream of mushroom soup, I used a dry cream soup base I have made up in my cupboard that I found on Pinterest, with about a half a pound of mushrooms, which I sauteed with the onions and ground beef.
Instead of cooking this in the slow-cooker, I cooked it covered in foil, in a 9×13 pan @ 400F for 45 minutes. I then put the cheese on top, and cooked it uncovered for another 15 minutes.
This meal was absolutely delicious. It is the definition of comfort food. I put lots of hot sauce on mine. So yummy. I couldn’t wait to eat the leftovers the next day (which you know I did!).
I mean, who can argue with crispy edges like these?
tater tot casserole
