Oh, the meal of my childhood…tater tot casserole. Most nights I was pissed that we were having it, and wanted it out of the casserole rotation, but now…I have embraced my Ballardness and love it. My version is a little different (adapted to meet the needs of my adult palate) and much more delicious.
You will need:
1lb of ground beef
bag of tater tots
1 can condensed cream of mushroom soup
onion
garlic
Worcestershire sauce
Montreal steak seasoning
Shredded cheese (I like mozzarella/provolone mix)
So first, sauté the garlic and onion in a pan. Add the Worcestershire sauce and Montreal steak seasoning to the onions when they are translucent. Also, make sure that you are listening to Nate Dogg and Warren G “Regulators” while you are making this or it won’t turn out right.
Next, switch your mind back into freak mode, and add the ground beef. Cook it! Add more Montreal steak seasoning (you can never have enough).
Now, get out your casserole dish. Make sure not to drop it on the ground and have it shatter. You can drain off some of the fat from the meat if you want to…be lame, or leave it for a delicious fatty tater tot casserole. This is where I add cheese. All of the meat should be the bottom layer, then a layer of cheese. Next up: the cream of mushroom soup (do not dilute it). It will be all thick and gross.
Use a spoon to spread it in a layer over the cheese and meat. Throw on some more cheese and then a layer of tots. Then….Add more cheese!! Top it with a few extra tots to fill in the gaps.
Bake it in the oven on 375-400 for about 45 minutes. Crack a Rainier tall can and sit back while your apartment starts to smell like a vat of grease and oil.
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