Articles Tagged easy casseroles

Tater Tot Crack… I mean … Casserole. Another Recipe!

by bosssanders on January 21, 2012 with 4 comments


1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1 pound of ground beef
1 teaspoon of minced garlic
1tablespoon of fresh basil
1/2 teaspoon of dried thyme
dash of Cayenne pepper
dash of Mrs. Dash Southwest Chipotle seasoning
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
velveeta cheese to taste
1 pound package of frozen tater tots


Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Stir in the basil, thyme, Cayenne pepper, and Mrs. Dash seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese and cut up Velveeta cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Double this recipe. Or, triple it. (We can EASILY eat this recipe when doubled in our family… 2 normal sized adults and a 2 and 4 year old. Im telling you, this stuff is ADDICTIVE!)

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Texan Ranch Chicken Casserole

by bosssanders on December 29, 2011 with no comments

(Also one of our family’s favorites…)


  • 1 large onion, finely chopped  (or, onion powder/flakes…which is what we use)
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 3 cups cubed cooked chicken breast (you can also use canned chicken for speed and ease!)
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 tablespoon chili powder
  • 12 corn tortillas (6 inches), cut into 1-inch strips
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • Velveeta cheese as desired, melted on top


  • In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
  • Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Melt velveeta cheese and a little milk in microwave and pour on top.  Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Note:  While it technically serves 8 people… you might want to double the recipe.  It’s THAT good!

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