Ruth’s Tater Tot Casserole (2 or more servings) Bacon, cut (½ inch sections) across the width with kitchen shears, ¼ lb. or less for 2 people, ½ lb. for church potluck Tater Tots, some for 2 people, 1-32oz. pkg. for church potluck California Vegetable Medley: Cauliflower, Broccoli, & Carrots: ½ pkg. for 2 people, 2-32 oz. pkgs. for church potluck Hamburger (I use 85% lean ground beef), ¼ - ½ lb. for 2 people, ¾ lb. for church potluck Cream of Chicken Soup, or Cream of Celery Soup, 1 can of either for 2 people, 2 cans each for church potluck Milk, for desired consistency Fry bacon in non-stick electric skillet, breaking apart the sections some, to begin the crisping process and have some grease to spread in bottom of pan. Then add the tater tots to crisp. DO NOT DRAIN THE GREASE; the grease will add flavor. (There is not much grease left, from the bacon that I use, after this step to bother to drain it.) Meanwhile, cook the vegetables until the carrots are tender and not rubbery. Also, cook the hamburger in another pan until no longer pink. Drain grease off of meat. When the bacon and tater tots are sufficiently crisp, add and mix in the vegetables (with vegetable water), hamburger, soup, and milk. [The more that you mix this, the mushier it gets.] Heat through and serve.
Posted on: Sat, 03 Aug 2013 21:34:13 +0000
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