Hamburger Tater-Tot Casserole w/ Cream of Chicken Soup

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Hamburger Tater-Tot Casserole

Lean ground beef (amount depends on size of casserole dish), layer of cooked ground beef in a glass baking dish (metal can be substituted if need be.

1 layer of FROZEN corn (yellow or white, but sweet corn works best).

Layer of tater-tots neatly arranged usually to help hold in flavor.

1 can of cream of mushroom or cream of chicken soup (I'm allergic to mushrooms so I use the cream of chicken), mixed with a soup-can full of 2% milk (1% is ok, do not use skim milk, it doesn't cook right).

Pour the soup/milk mix over entire casserole, filling all nooks and crannies. Bake at 350 degrees for 45 minutes to an hour, or until tots are golden brown.

Never had a single person who didn't like this. The only downside is even when you are stuffed you find yourself going back for more anyway. Dissappears FAST! Added bonus, the generic tots actually work better then the national brands, which tend to make the casserole and tots very dry, and flavorless. Vita Bit is good and cheap if you can find it.

Submitted by Michael