![]() Since they’ll be a little more dense, you may need to decrease the amount of potatoes you add. Can I Substitute Hash Browns for Tater Tots in Tater Tot Casserole? I have quickly whipped this one up really for a potluck dinner after church and have baked it in the oven, but I LOVE throwing it in the slow cooker. One thing you will notice with my freezer to crockpot meals and especially this Cheesy Crockpot Tater Tot Casserole is that they are easy to make last minute if you have the right ingredients on hand. Especially, by making Mexican Casserole and Crockpot Ground Beef Stroganoff. We love using our Crock Pot to make dinner time a little easier. To reheat from frozen, cover loosely with foil (tent it if there’s cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated through begin checking for doneness at 20 minutes.Crock Pot Tater Tot Casserole is one of my family’s favorite slow cooker meals! It’s loaded with ground beef and cheese and an easy way to please everyone at your table! If reheating from the fridge, proceed as directed but add on a few more minutes in the oven to ensure that it’s heated through. It’ll last 2 days in the refrigerator and 3 months in the freezer. ![]() Let cool, wrap in plastic or foil, and refrigerate or freeze until ready to cook. TO MAKE AHEAD: Complete the steps up through topping with tots (and cheese, if using), assembling in a 9 x 13-inch metal casserole dish. Let cool slightly, top with parsley, and/or serve with ketchup if desired. If you want to get the tots even crispier, finish with a few minutes under the broiler. Top with perfectly aligned rows and columns of Tater Tots (adding a layer of cheese under or over the tots, if desired) and season with salt and pepper.īake until the tots are golden brown and crispy on top begin checking for doneness at 35 minutes (or a few minutes earlier if you have cheese on top). Pour or ladle the mixture all over the ground beef and fold together to incorporate. Taste and adjust the seasoning as desired. Increase the heat and continue whisking frequently until it just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Whisk in the heavy cream, a bunch of turns of black pepper, the thyme, and the nutmeg. ![]() Whisk in the pale ale, then add the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Melt the butter and whisk in the flour to make a paste. Set aside while you make the creamed soup.ĭiscard the juices that remain in the skillet, wipe it out, and return to medium heat. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Stir in the green beans and cook for a few minutes, until thawed. Brown the beef, breaking it up with a spoon or spatula. Add the ground beef and season it with 1 teaspoon of salt. Add the shallots and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Heat a large skillet over medium-high heat and add the oil. Arrange a rack in the upper third of the oven and preheat it to 450 degrees F. ![]()
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