If I am baking this from one of my frozen pre-prepared stashed casseroles, I pull it out the night before and thaw it in the fridge. Sprinkle 2-3 cups of frozen mixed veggies over ground beef/mushroom soup. Then top with the tots, and bake in my lasagna dish for one casserole with leftovers, or I divide it up into 2 smaller ones and freeze the other for a 'rainy day.' The water from the frozen vegetables and the frozen tots mixes with the soup when it bakes, so truthfully you could leave out the milk and it wouldn't be a problem. Top the beef mixture with a layer of frozen tater. Cook ground beef in a large skillet, breaking it apart as it. I put a generous frozen mixed vegetable layer, and use reduced fat (2% milk) cheese I have on hand. Drain the ground beef and mix the cream of chicken soup into the beef. Preheat the oven to 350F and prepare a 9x13 baking dish with cooking spray. To use a whole pack of ground turkey (2.5 lbs), I mix in 2 cans of healthy request cream of mushroom soup, with the 1/2 cup of milk. When cooked and drained, spoon the ground meats into a casserole dish sprayed with olive oil. Cook, breaking up the meat as you go, until the veggies are tender and the meat has cooked through. Add in beef, onion, bell peppers, garlic, salt, and pepper. Heat a large, non-stick sauté pan over medium heat. In fact, I just had the leftovers for lunch today! However, I have tweaked it for a more healthy recipe, and I make a BIG BATCH at one time cause I do love the stuff! I buy the big packs of ground turkey and the big bag of frozen organic mixed vegetables at Sam's Club. Brown the ground beef in a large skillet over medium heat to medium-high heat. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray. ![]() I have been eating this ever since I was a kid, and this is one of my favorite comfort casseroles.
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