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Tater Tot Casseroles

Ground beef, sausage, cheese, and, of course, Tater Tots make this homey casserole a crowd-pleaser. Cayenne pepper and hot Italian sausage give it a pleasant kick. —Ryan Jones, Chillicothe, Illinois

12 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

3/4 pound bulk hot Italian sausage
3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1/2 cup 2% milk
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1 package (32 ounces) frozen Tater Tots

Directions

In a Dutch oven, cook the sausage, beef and onion over medium heat
until meat is no longer pink; drain. Add the soup, beans, corn, 1
cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer
to two greased 11-in. x 7-in. baking dishes. Top with Tater Tots;
sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 40 minutes. Uncover and bake
5-10 minutes longer or until bubbly.

2 of 2

Tater Tot Casseroles (continued)

Directions (continued)

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 50 minutes. Uncover and bake 5-10
minutes longer or until bubbly. Yield: 2 casseroles (6 servings
each).

Nutrition Facts: 1 piece equals 370 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,085 mg sodium, 30 g carbohydrate, 3 g fiber, 16 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.