Creamy Beans And Taters Recipes

GRANDMA'S MEAT AND TATER HOTDISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes.
• Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside.
• Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top.
• Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour.

TATER TOT GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown and drain ground beef and chopped onions.
• Return ground beef to pan.
• Mix in 1 can cream of mushroom soup, 1 can of French-style green beans (drained), milk, salt, and pepper.
• In a small casserole dish, place mixture evenly spread on bottom of dish.
• Evenly spread cheese on top.
• Evenly spread tater tots on top of cheese.
• Bake in preheated oven for 25 to 30 minutes, until tater tots are browned well.

TACO TATERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, salsa, processed cheese, cream cheese, and taco seasoning to ground beef and stir until combined.
• Spread beef mixture over bottom of 9x13-inch baking dish. Arrange potato nuggets over beef mixture, sprinkle black olives, jalapenos, and Cheddar cheese on top.
• Bake in preheated oven until potato nuggets are crisp and cheese is bubbly, about 25 minutes. Garnish with sour cream.

HOTDISH (TATER TOT CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

CREAMY BEANS AND TATERS

Steps:

• Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain. While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots). Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce. (This is not to drain them, this is just to keep from dirtying up another bowl by putting them in it). To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk. Remove from heat, add beans and potatoes. Stir to coat. Serve warm. Enjoy!