Menu Monday - Tatertot Casserole

Yum yum!  Southern comfort food at it's finest!  Thomas calls this "Cheesy Goodness" and with a name like that, it doesn't really make you believe that this is going to be exactly healthy.  However, it honestly isn't that bad if you use low sodium soups, lean beef, less cheese, and well...tatertots are tatertots, but they aren't fried in this, so at least that is better.  I know that a lot of people don't like recipes with "Cream of ...." in them, but it is GOOD, and well, take it for what it is.  Cheap, easy, a crowd pleaser, and makes a lot!  Plus it's a Duggar favorite, and although my recipe is a little different, I always think of them when I eat it. 

Jennifer's Tatertot Casserole
serves 6-8 (more if you serve with side of veggies)

Ingredients

• 1 bag tatertots
• 1 lb lean ground beef (I like 93/7)
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 1 can evaporated milk
• 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 350. 
2. In a skillet, brown beef.  I like to sprinkle salt, pepper, and garlic powder over my meat when I brown it. 
3. Drain fat off meat and spread in bottom of a large casserole dish.  Add frozen tatertots over the top of meat. 
4. In a large bowl, mix Cream of Mushroom soup, Cream of Chicken soup, and evaporated milk.  Pour over top of casserole.
5. Top casserole with cheese.  Bake at 350 for 45 minutes.
6. Enjoy! 

I made this last night and it was YUMMY!  I can't wait for lunch to eat my leftovers!