I don’t know if I was deprived as a child or if this is simply a regional treat held close by the people of Iowa and points to the North. It is one of those comfort foods that I find so tempting that I have to take two servings and then step away from the table.
It is a recipe that is pretty forgiving if you want to improvise and adapt to your taste or pantry. I would caution you on salty additions as this can get a tad salty with ground beef, tots and cheese. I’ve also layered the cheese above and below the tots depending on my need for total pig out comfort food.
Some people also like to add part of a can of drained green beans. I’ve seen some that simply say “Cream of…” instead of Cream of Mushroom soup. So if mushrooms aren’t your thing any member of the ‘Cream of” family will do the trick.
2 lbs extra lean ground beef
1 (10 ounce) cans cream of mushroom soup
1 cup grated cheddar cheese
1 (2 lb) packages frozen frozen tater tots
Preheat oven to 350°F.
Brown ground beef until all pink is gone.
Drain any grease.
Put ground beef in the bottom of a greased 13x9x2-inch pan.
Spread cream of mushroom soup on top of ground beef.
Cover with grated cheese.
Top with tater tots.
Cover with foil and bake covered 45 minutes.
Uncover and bake for 15 more minutes.