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Tater Tot Casserole Recipe - This easy casserole recipe with tater tots almost tastes like shepherd's pie but with a kid-friendly twist!
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0:00
- Hello y'all I've got my eye on you!
0:05
(laughs)
0:07
I love this thing y'all
0:10
and I'm so glad that
0:12
Eddy was with me when I found it
0:14
because I didn't have a clue what it was
0:17
but I was just standing up here going over the measurements
0:20
of the recipe that I'm going to share with y'all today.
0:24
And this is a magnifying glass y'all.
0:28
And how old did you say it would be, Eddy?
0:32
- [Eddy] I mean, well looking at it,
0:33
I would say it's probably from the late 1800s.
0:36
- Late 1800s.
0:38
Well, look.
0:39
I don't know if y'all can tell, but look at that
0:42
Rather than trying to find your glasses
0:46
this is the most wonderful little antique.
0:51
I have come upon in a
0:53
long, long time,
0:55
and it's brass.
0:56
I've got to clean it, but it'll shine up real pretty.
1:00
And it's great to just sit on your desk
1:05
every time you have to read something in real small
1:07
you just pick that up and it's right there, real big.
1:11
So I got to get back over here to the stove y'all,
1:14
because the recipe I'm sharing with y'all today is
1:22
almost like
1:26
shepherd's pie
1:28
but not quite.
1:29
Instead of topping it with mashed potatoes,
1:32
We're going to top it with tater tots.
1:37
I've got a pound and a half of ground beef
1:48
and a couple of cloves of garlic
1:52
and I'm just going to brown this.
1:57
If it needs draining, I'll drain it.
2:00
But if it doesn't have a lot of fat in it,
2:04
I'll let it go because that's what flavors everything.
2:09
So there we go. We'll just let that cook for a few minutes.
2:14
The recipe says cook until crumbly.
2:17
Well, I don't like when I'm doing casseroles
2:19
involving ground beef,
2:21
I don't like mine crumbly.
2:24
And if I don't watch Michael, he'll see
2:27
if I'm in here doing this sort of thing,
2:29
and he'll come in and he'll make sure it's just crumbs.
2:33
But, I like in my casserole,
2:36
to see a piece of meat.
2:40
So we're not going to crumble this,
2:44
we're just going to
2:45
let it brown and see what we got.
2:47
And up here
2:51
is the bowl that we're going
2:53
to mix all this stuff in.
2:56
And let me tell you what all is in it. All right.
2:58
We've got a can of cream of celery soup, a can of cream
3:01
of mushroom, English peas, and white shoepeg corn.
3:08
Then, we've got a browning sauce
3:10
which is like a kitchen bouquet or something like that.
3:14
You know that you
3:16
use to
3:18
brown up a gravy,
3:19
if you didn't get didn't get it dark enough.
3:22
Just add a little bit of that, and then it's dark!
3:26
And then we've got the garlic salt,
3:30
and we've got,
3:32
wait let me get my magnifying glass on it.
3:36
We've got
3:39
garlic salt, ground
3:40
red pepper,
3:42
paprika,
3:43
regular salt,
3:45
black pepper,
3:47
poultry seasoning,
3:49
an eighth of a teaspoon of sage
3:52
and one 32 ounce package frozen tater tots.
3:57
So (laughs) this is a handy, dandy little thing.
4:00
I won't have to walk around with those
4:02
glasses on my nose all the time.
4:03
And I've forgotten to tell you where I bought this.
4:07
I bought it at an antique shop.
4:09
And it's one of those almost like a flea market.
4:13
- [Eddy] A group shop, yup.
4:14
- Yeah, it, yeah.
4:15
There's people in there that have different booths.
4:20
So that's great because one person's style may be
4:23
your style where the next booth you walk into,
4:26
y'all may not have the same taste,
4:29
but I bought this at Tapley's.
4:33
And, what street is Tapley's on Eddy?
4:36
- [Eddy] It's on Waters and Montgomery crossroads.
4:40
- Okay. That's what I thought.
4:41
Waters and Montgomery crossroads.
4:43
So,
4:45
I love it!
4:46
(laughs)
4:48
Let's go back here and check on our beef.
4:51
You know what, and I really,
4:53
really think I'm not going to drain it.
4:57
Because there's not a lot of fat in it.
5:01
So let's come over here,
5:03
and
5:04
empty out
5:06
all of our
5:08
ingredients over here. So,
5:10
when the ground beef is ready
5:11
we can just mix it all up
5:19
and it will be ready.
5:22
So this is the cream of celery soup I'm putting in.
5:27
And now I'm going to put in the cream of mushroom.
5:31
This is a great meal.
5:35
If you're short on time,
5:37
it's got your meat and
5:40
your vegetables.
5:42
So you can throw this together
5:44
and have supper ready in no time!
5:47
All right.
5:48
So that's our salt.
5:50
- Paula, what temperature does it say?
5:52
Because I have not set. - Okay
5:55
that's garlic salt.
5:58
350.
5:59
- Perfect.
6:00
- This is a lot of garlic salt.
6:02
So I'm not going to put quite that much.
6:05
And then we've got a little red pepper,
6:08
a little paprika
6:13
a little black pepper,
6:16
a little sage.
6:19
Well I put...
6:19
This one says sage and poultry seasoning.
6:25
So you can see that's going...
6:29
That's going to have some nice flavors going in it.
6:32
And I'm going to put just a little bit,
6:35
I'm not going to use this as much as the recipe called
6:39
for, I want to add it slow.
6:45
So yeah,
6:46
when we add our ground beef it's going to
6:48
look like
6:50
brown gravy.
6:56
I'm going to give this a taste and see if I need to
6:58
add the rest of that garlic salt.
7:05
You know, I don't know.
7:06
That tastes pretty salty to me Eddy.
7:08
- [Eddy] I can smell it. It smells very good.
7:11
- It does smell good, and it tasted good.
7:13
Wait, let me make sure these did drain good.
7:17
Yes,
7:20
those were.
7:21
I'm going to check and make sure.
7:29
Okay.
7:31
I love white shoepeg corn.
7:34
All right. So there's our starch.
7:36
There's our veggie.
7:38
And let's come over here and take another look at this.
7:47
What do you think Eddy, you think we need to drain that?
7:52
- [Eddy] It's getting...
7:53
- Doesn't look like a lot, does it?
7:58
- [Theresa] Gotta have some for flavor!
7:59
- Got to, Theresa!
8:03
You got to, got to.
8:08
Okay. I think I just lost an onion
8:12
to the floor.
8:16
All right, we'll switch to the bigger one now.
8:23
You know, I have found that
8:26
over the years
8:28
that I've been cooking, that kids love any type
8:32
of ground beef casserole
8:37
or sloppy Joe.
8:39
They really do just like ground beef in general.
8:43
Okay!
8:49
That ain't bad!
8:51
(laughs)
8:52
That ain't bad.
8:56
Not bad at all.
9:00
All right.
9:00
I've got a 13th dinner... turn that off.
9:04
Yes.
9:05
I got a 13 x 9
9:08
pan right here,
9:12
and I'm going to spray it.
9:16
And then we're going to put this...
9:22
- [Theresa] Yum!
9:23
- Dishes are getting so much heavier, either
9:25
I'm getting so much weaker y'all.
9:27
(laughs)
9:30
Okay,
9:34
and you know me!
9:35
I'll break arm
9:36
to get all of it out.
9:41
Okay.
9:45
Yeah. This is very much like a shepherd's pie.
9:50
If your family loves shepherd's pie.
9:52
And the shepherd's pie that I make
9:55
is one of my family's favorites.
9:58
All right, now
9:59
all I got to do is find the tater tots.
10:02
- [Theresa] In the freezer. Sorry!
10:04
- And we'll be
10:06
ready for business.
10:08
Is this them?
10:09
- [Theresa] Yes ma'am.
10:10
- All right, this is a
10:11
- [Theresa] 32 ounce.
10:13
- Oh gosh. So they say
10:14
we're going to need every one of these?
10:17
- [Theresa] That's what it says.
10:19
- That's going to have a thick crunch, isn't it?
10:21
Okay. So this is 32 ounces.
10:26
So I'm just going to go ahead...
10:28
(laughs)
10:28
That tater tried to get away from me.
10:31
I don't know a tater that ever got away from me!
10:34
Do you Theresa? (laughs)
10:35
- [Theresa] No.
10:36
(laughs)
10:37
- You don't know how I feel about my taters.
10:41
I'd have chased him all over this kitchen
10:43
- [Theresa] Mm-hmm.
10:44
- To get him back in.
10:46
Well, that did real good, the 32 ounces.
10:49
It's been a long time since I've made this. So,
10:53
bear with me.
10:54
All right, so
10:56
we have preheated the oven
10:59
to 350 degrees
11:01
and we're going to put this in
11:02
and we're going to let it cook for 45 minutes
11:06
to 1 hour until it's nice and hot and bubbly.
11:10
And our hash browns are
11:13
nice, light browned, and
11:15
totally hot in the center.
11:18
No, butt shots Eddy! This is going in the oven now!
11:22
(laughs) Nobody wants to see my butt shots!
11:26
Well, our
11:29
tater tot
11:31
ground beef casserole,
11:34
a lot like a shepherd's pie, (laughs) is ready
11:38
and out of the oven, and it smells incredible!
11:42
And you can see what that browning sauce has done to it.
11:46
In fact, Eddy just made the comment.
11:48
He said, "It smells like a roast!"
11:53
Wow!
11:56
Now we wound up,
11:57
look at the steam coming up from that puppy.
12:05
We baked it for,
12:07
how long, Teresa?
12:08
- [Theresa] 45 minutes.
12:09
- 45 minutes, and it said up to an hour.
12:13
So I feel like that is ready for us
12:18
after just 45 minutes.
12:21
So it's so hot though.
12:27
I'm not going to be able to do it justice.
12:34
You see the steam coming off this plate Eddy?
12:36
- [Eddy] Yes, yes!
12:37
(blows on food)
12:44
- I've had an ulcer in the roof of my mouth now
12:47
for almost a week y'all.
12:50
And you know, every time you swallow your tongue goes
12:54
to the roof of your mind and rubs that whole circle.
12:58
And then when you put something boiling hot against it.
13:02
(laughs)
13:03
So I ain't afraid to say I'm scared.
13:08
- [Theresa] Well blow, blow, blow.
13:09
- Yeah.
13:18
Love the shoepeg corn!
13:23
This is such a bright little
13:26
dish for a busy, busy
13:29
school night.
13:31
You might want to leave out anything that you might think
13:35
would be too hot for your children. Which, you can't
13:39
remember everything, did it call for red pepper?
13:43
- [Theresa] A little tiny bit.
13:44
- Yeah. I would probably leave that
13:46
off if you're going to be feeding children.
13:48
- [Eddy] Well for this add, whatever vegetables
13:51
you like.
13:52
- As long as my kid eats corn! - Oh gosh!
13:54
Recipe is just a start (inaudible), Eddy.
13:58
- [Theresa] I mean, it's got everything.
13:59
- Mm-hmm, got your starch, your veggies,
14:02
your protein.
14:05
And right now is got my lips!
14:07
- [Eddy] It smells like Sunday dinner.
14:09
It smells like, yum.
14:11
- Got my lips, which makes it even better.
14:14
- [Theresa] Eddy and I's mouth is watering as well.
14:16
- We'll cut off that phone and let's start eating.
14:18
Y'all come on!
14:19
- [Theresa] Tell them goodbye!
14:20
- Excuse us, we fixed, and eating lunch.
14:22
Love y'all, bye!
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