"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tater Tot Casserole, by Donna Ellsworth, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. hamburger (low fat content because you don't drain the fat) 1 can cream of mushroom soup (or cream of chicken) 1/2 can milk (or water) 2 lb. pkg. frozen Tater Tots
Crumble raw hamburger in 9x9 casserole dish. Season with salt, pepper, garlic salt, etc. Mix soup & water or milk in a bowl and pour over meat. Place frozen potatoes on top. Season as desired. Bake covered 30 minutes at 350º. Bake uncovered for 30 more minutes or until hamburger is cooked. Serves 4-6.
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