I’m always happy to hear from fellow cakers (it’s therapeutic), so when Bob from Baltimore emailed to share his recipe for Tater Tot Casserole, I grabbed my can opener and gave it a try.
I’m thrilled to report that Bob’s Tater Tot Casserole is not only delicious, but it also has green beans. And that makes this caker recipe unique in two ways: 1) the vegetable isn’t broccoli and 2) it probably has vitamins.
Have you got a caker recipe you want to share with the world the people who read this blog? Email cakercooking at gmail dot com. I’d love to hear from you.
How To Make Tater Tot Casserole
Here’s Bob’s recipe in his own words:
Brown 1 pound of ground beef with a big chopped onion. Drain.
Mix with 1 can Cream of Celery soup and 1 can Cream of Chicken soup.
Add 1 cup cut green beans, salt (go easy) and pepper to taste, and 1/8 teaspoon garlic powder. (Yes, 1/8 teaspoon. Heaven forbid this should have any flavor.)
Pour into a greased flat baking dish and cover with Tater Tots (the original recipe called for 4 cups of them, but I’ve never measured Tater Tots in my life and have no intention of starting now. Cover the whole dish with ‘em.)
Bake at 375F for 40-50 minutes, or until the Tots are crispy.
I usually up the amount of green beans considerably, and sometimes throw some grated cheese on top. Because we like cheese.