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Serve: This casserole shouldn’t be left out at room temperature for longer than 2 hours.
Store: Make sure to store leftovers in an airtight container and store in the refrigerator for up to 4 days.
Freeze: Once your casserole has completely cooled, wrap tightly in foil or place in a freezer safe storage container or bag and keep in the freezer for up to 3 months. Allow it to thaw in the refrigerator overnight before placing it in the oven to reheat.
Ingredients
▢1/2 pound ground beef , (85/15)
▢1 cup corn
▢2/3 cup Condensed Cream of Mushroom Soup
▢1 cup cheddar cheese , shredded and divided
▢1/3 cup whole milk
▢1/4 cup sour cream
▢1 teaspoon onion powder
▢1/2 teaspoon black pepper
▢½ cup bacon , cooked and crumbled
▢32 ounces tater tots
Instructions
Preheat oven to 375 degrees.
In a large skillet, cook beef over medium heat until browned.
Add the corn, cream of mushroom soup, ½ cup cheese, milk, sour cream, onion powder, black pepper, and bacon to the skillet and mix well.
In a 9×13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40-45 minutes uncovered.
Sprinkle with remaining cheese and bake another 5 minutes.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 355mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
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