August 4, 2012
1 medium onion, chopped
3 cloves garlic, chopped
1 (15.25oz) can whole kernel corn, drained
1 (10.75oz) can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 TBS sour cream
1 bag (30 oz) frozen tater tots (Can let thaw before making just watch cooking time)
1. In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the ground beef and cook over medium heat until no longer pink. Drain the mixture and set aside.
2. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
3. Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350℉ for 25 - 30 minutes (this time is with thawed tater tots about 10-15 minutes more if frozen), or until golden brown and crunchy.
You can make this the night before and refrigerate until ready to cook.
From The Cutting Edge of Ordinary
at 5:00 AM