SLOW-COOKER TATER TOT CASSEROLE RECIPE: HOW TO MAKE IT
What's not to love about classic Tater Tot casserole—especially when it's made in the slow cooker? You'll want to add this family-pleasing potluck favorite to your regular rotation. —Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onions and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese. , Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.
Nutrition Facts : Calories 383 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 20g protein.
CHICKEN TATER TOT CASSEROLE RECIPE - FOOD.COM
Make and share this Chicken Tater Tot Casserole recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a 9x12 glass baking dish.
- Bake in a preheated 350F oven for 45 minutes.
- Serve hot.
Nutrition Facts : Calories 537.2, FatContent 34, SaturatedFatContent 15.7, CholesterolContent 84.8, SodiumContent 1091.6, CarbohydrateContent 34.9, FiberContent 2.2, SugarContent 1.2, ProteinContent 24
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- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.
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