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Tater Tot Hamburger Casserole [Recipe]

Tater Tot Hamburger Casserole

Sometimes everyday preparedness is having a meal that is easy to prepare. And if you have the standard preparedness pantry, you have ample cans of cream of mushroom and cream of chicken soup on hand – staples for building any hot dish, I believe it is casserole for the rest of the world.

You Will Need:

  • A bag of tater tots
  • A can of cream of mushroom or chicken
  • A can of green beans or ?
  • Hamburger, or a pound or whatever.

Optional:

  • Onion if available.
  • Cheese to sprinkle on top.
  • Salt, pepper, or season to taste – garlic salt, etc.

Directions:

  1. Brown hamburger, mix with soup of choice and vegetable.
  2. Put tater tots on bottom and top.
  3. Bake for 45 minutes or so.

This is easy to make, even when the electric is out. I’ve done it on a cast iron pot on a Deadwood Stove. Or a regular camp stove. Or after browning the meat, bank your coals and put the pot in the coals.

There is nothing like a hot meal to make life look better!

6 Comments for “Tater Tot Hamburger Casserole [Recipe]”

  • Hmmmm…now, that does look like a good “outdoor” one-pot meal, Bev! Next trip to the mountain. The only suggestion I might have would be to use a quarts of home-canned ground beef – just open the jar and mix! But, if you haven’t home canned meat before, stay tuned…that post is in the que.

    Hope we still have some mountain greens left, for a nice side salad….

  • Hey, Y’all — our Suni has been down with the flu. Grandkids special! Please pray for swift healing.

  • This is especially good with ground venison, but works with what ever ground meat you have on hand. Love it.

  • Aaw, hope Suni feels better soon! Bev what a great quick and easy recipe! Think the family will love it!

  • LOL-

    “I’m Wyzyrd, and I love Tater Tots….”

    (group members: “Hi Wyzyrd..”)

    Don’t QUITE need Tater Tots Anonymous, but close… Ranch Dressing to dip ’em in, too…

    A possibly-silly-sounding recommendation, but buy ’em frozen and store ’em in your freezer. You can do your own from fresh taters, but unless you have access to industrial scale blast-freezers, they’ll never be “just right”. I tried and failed quite a few times, and “real” tater tots appear to be one of those “Holy Grail” items that restaurant chefs keep trying, but never quite match.

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