Tater Tot Casserole

It may be a "same ol' same ol" to you, but at our house Tater Tot Casserole is something unheard of.

I'm not sure HOW I've managed to go my whole 25 years without ever eating or making this amazing dish but I have. No more though, because after last night's dinner I'm hooked and thankfully so is the hubby and the two year old!

It's kind of funny because I found this meal as I was doing a search for easy week night dinners on google.  Then, yesterday (or maybe it was Tuesday) morning as I was listening to 19 Kids and Counting on TLC while getting myself and the boys ready to go for the day, I heard mama Michelle say something along the lines of, "Everyone should know about Tater Tot Casserole because it's such an easy dish." THEN, on Wednesday when I got my Marshfield Mail, it was like a sign from God, Cream Soups were on sale at Harter House.  My mind was made up.

I did a little research (aka Pinterest) and found this recipe at Mommy's Kitchen! Ok, I really just found the pictures first and then read the recipe, but it works.

I picked up the cream soup after work (price matched at Price Cutter) and I headed home to make something new!

Tater Tot Casserole

1lb Hamburger or ground Venison (I used hamburger but we cook with venison a lot too)
1 can Cream of Mushroom soup
1/2 onion chopped
1 Bag Frozen Tater Tots
1 8oz container Sour Cream (you could use the sour cream with chives and cut out the onion)
1 c. Milk
1 bag Shredded Cheese (I think Tina's recipe at Mommy's Kitchen calls for 1.5 cups but I LOVE cheese so...whatever you like)

First cook the hamburger and onions. Add salt, pepper, and garlic seasoning to taste. While the hamburger is cooking go ahead and mix the soup, milk and sour cream. (I let my son help with this part and he thought it was awesome).

Once the meat is mixed put it in a casserole dish.  Pour the soup mixture on top.  Cover with tater tots (the photo's on Mommy's Kitchen shows the tots all lined up nice, I just dumped the bag on and kind of leveled 'em out) and top with cheese.  Bake in the oven at 350.  Again, her recipe called for 30 minutes but my oven took about 45 which was longer than I had anticipated but it was ok, we didn't starve.

Here is a picture of the one done over at Mommy's Kitchen:

I wish I had a picture of the one I made, but since I don't Tina's will have to work! 
Let me know if you try this and if you like it!  I'd also love to here of any creative spins you put on it!

Feed ya later!
A