Ingredients: |
Ingredients: 3/4 lb. bulk Italian Sausage
3/4 lb. lean ground been (90% lean)
1 small onion, chopped
2 cans (10-1/2 oz. each) condensed cream of celery soup, undiluted
2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Colby-Monterey Jack cheese, divided
1/2 cup 2% milk
1 tsp. garlic powder
1/3 tsp. seasoned salt
1/4 to 1/2 tsp. cayenne pepper
1 package (32 oz.) frozen tater tots
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Directions: |
Directions:In a Dutch oven, cook together sausage, beef and onion over medium-high heat until the meat is no longer pink. Then drain.
Add in the soup, corn beans, 1 cup of cheese, garlic powder, milk seasoned salt and cayenne pepper.
Transfer the mixture to 2 greased 11 x 7" oven safe dishes.
Top the mixture with tater tots and garnish with remaining cheese.
You can cover one of the dishes and be able to store it in the freezer for up to 3 months.
Cover and bake the remaining casserole at 350º F for about 40 minutes. Then uncover and bake until the cheese on top is bubbly which takes around 5-10 minutes.
To use the stored frozen casserole, thaw it in the refrigerator overnight. Remove the dish from the refrigerator around 30 minutes before baking it. Repeat the same process except bake it for 50 minutes in a 350º F preheated oven.
Finally, uncover the dish and bake it until it is bubbly for about another 5-10 minutes. |
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