Stumble It!
This makes a somewhat large casserole to make sure that you have leftovers to put in the freezer for later. Lots of green beans to sneak in extra greens, but tatertos to please a meat-and-potatoes fan. Best of all, it’s so easy to put together and so quick to bake, not to mention wonderful on a budget.
2 cans cream of mushroom soup, divided
2 cans green beans, drained
2 or three handfulls of tatertots, about 1 pound
1 to 1 1/2 cups shredded cheese, cheddar works best
1/2 cup chopped onions or 1 to 1 1/2 tsp garlic powder
salt and pepper to taste
1. In a bowl combine the greenbeans and one can of soup, mixing well. Add in salt and pepper to your taste. Layer on the bottom of the casserole and cover with 1/2 a cup of cheese.
2. In a bowl add a scant bit of water to the remaining soup to make it spreadable, but not too thin. Layer on top of the green bean layer and add the tater tots on top. Cover with remaining cheese and sprinkle with onions or onion powder.
3. Bake at 350F for about 30 to 45 minutes, or until tots are crispy and browned.
Filed under: casseroles/bakes, potato/potatoes, vegetarian | Tagged: budget recipes, casserole, cream soup recipes, green bean and tater tots, tater tot casserole, tater tots
