Tatertot Casserole
1 pound ground hamburger
1/4 cup chopped onions
1/2 tsp garlic powder
1/2 tsp Montreal Steak Seasoning
1 - 10 3/4 oz can Cream of Mushroom soup
1 - 10 3/4 oz can Cream of Chicken soup
1/2 cup half and half or milk
1 cup frozen peas and carrots
1 - 2 lb. bag frozen tater tots (3/4 of a bag covered a 12 inch oven)
2 cups shredded Cheddar Jack cheese
In 12 inch Dutch oven, saute hamburger and onions over a full complement of coals, until onions are soft and hamburger is browned.
Drain.
Use 12 coals in a circle around the base of the oven.
Stir in garlic powder, steak seasoning, soups, half and half and frozen vegetables.
Mix until well blended.
Cover completely with tater tots.
Place lid on oven and bake at 350 degrees, with 16 to 18 coals on top, for 25 to 30 minutes or until soup starts to bubble.
Sprinkle with cheese, cook 10 minutes longer or until cheese has melted and casserole is brown on top.
Makes 6 to 8 Servings.
1/4 cup chopped onions
1/2 tsp garlic powder
1/2 tsp Montreal Steak Seasoning
1 - 10 3/4 oz can Cream of Mushroom soup
1 - 10 3/4 oz can Cream of Chicken soup
1/2 cup half and half or milk
1 cup frozen peas and carrots
1 - 2 lb. bag frozen tater tots (3/4 of a bag covered a 12 inch oven)
2 cups shredded Cheddar Jack cheese
In 12 inch Dutch oven, saute hamburger and onions over a full complement of coals, until onions are soft and hamburger is browned.
Drain.
Use 12 coals in a circle around the base of the oven.
Stir in garlic powder, steak seasoning, soups, half and half and frozen vegetables.
Mix until well blended.
Cover completely with tater tots.
Place lid on oven and bake at 350 degrees, with 16 to 18 coals on top, for 25 to 30 minutes or until soup starts to bubble.
Sprinkle with cheese, cook 10 minutes longer or until cheese has melted and casserole is brown on top.
Makes 6 to 8 Servings.
