Day #27 & #28 - Tater Tot Casserole

Tater Tot Casserole

1 Lb Ground Beef (80/20 or better)
6-7 Slices of Bacon or Bacon Bits
3 Cups Shredded Cheddar Cheese
Small Chopped Onion
6 oz Chopped Green Onion
16 oz Sour Cream
2 Cans of Cream of Chicken Soup (or Mushroom or Celery ... or mix them up)
Garlic (Powder or Fresh)
2 Lb Tater Tots
Can of Corn (drained)

Grease pan(s).  Pre-bake half the tater tots for 15 minutes at 425 degrees. Keep the remaining half of the tater tots in the freezer for the second night.

Brown beef and onion, adding salt & pepper to taste.  Drain grease.

Into beef mixture, add garlic, dash of pepper if desired, cream of chicken soup, and green onions.  Can add vegetables, such as peas, corn, or green beans if desired.  I added a can of corn (drained).

Put half this mixture into the freezer and save it for the second night.

Stir half the sour cream into the beef mixture, and save the rest for the second night.  (In other words, don't freeze the sour cream.)

Pour half of the remaining the beef mixture over half of the baked tater tots, and spread it out evenly. Sprinkle 1/4 of the cheese on top, some of the bacon, and the green onions.  Add the rest of the tater tots, the rest of the beef mixture, then another 1/4 of the cheese, and sprinkle with the rest of the bacon.

Save the remaining cheese for the second night.

Bake at 400 degrees for 25 minutes.

Side Dish:

Rolls