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Recipe Rescue: Christina From West Virginia Tells Us How She Makes Tater Tot Casserole

Christina was born and raised in Colorado and now lives in West Virgina. She loves to cook and share recipes. She swears by this recipe and says everyone in the house loves it.

Tater Tot Casserole


2 pounds of lean ground hamburger, 2 eggs beaten, 1 to 1 1/2 cups of unseasoned bread crumbs, 2 tablespoons Worcestershire sauce, 1 tablespoon A1 steak sauce, 1/3 to 1/4 cup of ketchup, 1 bag of extra crispy tater tots, 1 pound of shredded sharp cheddar cheese, 2 can cream of mushroom soup, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1/4 cup milk


 In a large bowl combine hamburger, beaten egg, salt, pepper, garlic, catchup, steak sauce, Worcestershire sauce, and bread crumbs. Mix together till blended and slightly stiff. Bake meatloaf at 350 for about an hour to an hour in a half.

In a small bowl combine soup and milk till creamy. When the meat loaf is done drain grease carefully from the pan then scatter the tater tots all over the tops and sides. Bake for another 30 to 45 minutes. Once done pour the soup mix over whole loaf and tots then layer on the cheese. Bake for 20 minutes or till cheese is just browning or melted.

Christina says that she serves it with some salad and veggies. (I like to add green beans or corn right in the casserole)



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