Ingredients: |
Ingredients: 1 (32 ounce) package of frozen bite-size potato nuggets, (or more to taste) divided
1 pound of ground beef
1 cup of onion, peeled and chopped
2 teaspoons of Worcestershire sauce
2 teaspoons of Montreal-style steak seasoning (Optional)
½ teaspoon of black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can of whole kernel corn (optional)
1 (14.5 ounce) can of French-style green beans (optional)
½ cup of sour cream
½ cup of grated Cheddar cheese
1 cup grated Cheddar cheese
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Directions: |
Directions:Preheat oven to 350º F. Prepare a 9 x 13-inch casserole dish with cooking spray and set aside.
Spread 20 potato nuggets in the bottom of the casserole dish.
Bake in preheated oven until warmed through, about 10 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned (about 5 to 7 minutes); drain and discard grease. Season beef mixture with Worcestershire sauce, steak seasoning, and black pepper.
In a small bowl, stir cream of mushroom soup, sour cream, and 1/2 cup Cheddar cheese together.
Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer, add corn and green beans. Top with remaining potato nuggets (completely cover the beef mixture) and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes. |
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