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Hearty tater tot casserole with fresh green beans – a quick to make, soul-satisfying meal!
A classic Midwest comfort food! This hearty casserole features a savory ground beef and green bean filling, topped with crispy golden tater tots and a blanket of melted cheddar cheese. A family favorite that's easy to assemble and perfect for a weeknight dinner.
Serving size: 1 serving
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Serving size: 1 serving
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Hearty tater tot casserole with fresh green beans – a quick to make, soul-satisfying meal!
This american dish is perfect for dinner. With 1130.11 calories and 55.160000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 8-10 minutes. Break up the meat with a spoon as it cooks. Drain off all excess grease.
Stir the minced garlic into the skillet and cook for 1 minute until fragrant. Reduce the heat to medium.
Add the condensed cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper to the beef mixture. Stir until well combined and heated through. Gently fold in the thawed and drained green beans.
Pour the beef mixture into the prepared baking dish and spread it into an even layer. Arrange the frozen tater tots in a single layer on top.
Bake uncovered for 25-30 minutes, until the filling is hot and bubbly. Carefully remove from the oven, sprinkle the shredded cheddar cheese over the tater tots, and return to the oven for 5-7 minutes, or until the cheese is melted and golden.
Let the casserole rest for 5-10 minutes before serving. This allows it to set, making it easier to serve.
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
