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    Tater-tot casserole


    Source of Recipe


    Aunt Saunny

    2 lbs. ground beef
    1/2 cup diced celery
    1 large vidalia onion, chopped
    2-3 cups. grated sharp cheddar cheese
    1 can (10 3/4 oz.) cream of celery soup
    1 can (10 3/4 oz.) cream of mushroom soup
    2 tbsp. worcestershire sauce
    1 small bag frozen tater-tots

    Mix celery and mushroom soup together. Set aside. Brown beef, drain,
    put in 9x13 inch baking dish. Sprinkle with celery, worcestershire
    sauce, onion and cheese. Cover with soup mixture. Arrange tater-tots
    over top. Bake at 350 degrees for 1 hour.
 

 

 

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