Mini Tater-Topped Casseroles
You probably have a few premade impressions of casseroles in your head, but "fun" probably isn't one of them. These Mini Tater-Topped Casseroles are exactly that. Plus, they're incredibly convenient. Either way you look at it, kids and adults alike have plenty of reasons to enjoy these tater tot casseroles. Potato, beef, and cheddar is such a classic flavor combo. It's simple enough for kids, but with a few extra touches to keep adult palettes interested. You'll be sure to love this delicious cheesy side.
NotesYou can also use 8 (3 1/2-inch) lightly greased ramekins placed on a baking sheet instead of the muffin pan and baking cups.
Serves8
Preparation Time5 min
Cooking Time20 min
Total Timeunder 1 hour
Kid FriendlyYes
Ingredients
- 8 Jumbo (3 1/2-inch) foil baking cup (remove paper separators)
- 1 pound Lean ground beef
- 1 Medium onion, chopped (about 1/2 cup)
- 1 tablespoon Ketchup
- 1 tablespoon Worcestershire sauce
- 1 (10-1/2-ounce) Can Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
- 1 1/2 cup Shredded Cheddar cheese (about 6 ounces)
- 3 cups Mini frozen fried potato nuggets
Instructions
-
Heat the oven to 425°F. While the oven is heating, line 8 (3 1/2-inch) muffin-pan cups with the baking cups.
-
Season the beef as desired. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.
-
Stir the ketchup, Worcestershire, soup, 1 cup cheese, and 1 cup potato nuggets in the skillet. Spoon about 1/2 cup beef mixture into each muffin-pan cup. Top with the remaining potato nuggets, pressing them into the top of the beef mixture.
-
Bake for 20 minutes or until the potato nuggets are golden brown. Let the mini casseroles cool in the pan on a wire rack for 5 minutes. Sprinkle with the remaining cheese.
Read NextEasy Hashbrown Casserole
