How to Make a Easy and Tasty Tater Tot Casserole With Hamburger Helper
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- 1lb Hamburger (You can use any ground meat you prefer, or for those vegetarians; meat alternatives
- 1 Box Any style Hamburger Helper
- As preferred Onions, mushrooms or other veggies
- 2 1/2 cups (or However much you feel covers) Tater tots, potatoes O'Brien or hash browns
- 8oz cheddar cheese shredded
- 8oz Colby cheese shredded
- Cook your burger (or meat substitute) with your onions, mushrooms, ect (whatever your preference) until brown and drain.
- Next follow the directions on the box of hamburger helper.
- When the Hamburger Helper is finished line a 13 inch rectangular baking pan with your tater tots (or the potatoes of your choice)
- Next add half a cup of each type of cheese evenly over the tots.
- Then add your hamburger helper and cover the top with tots and rest of cheese.
- Put in your over at 325F and cook until tots are brown and cheese is melted Then enjoy!!!!
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- 1lb Hamburger (You can use any ground meat you prefer, or for those vegetarians; meat alternatives like veggie burger, tofu, and frozen vegetables will work also)
- Box of any style Hamburger Helper
- Onions, mushrooms or other veggies to preference
- 2 1/2 cups of tater tots or potatoes O'Brien or hash browns
- 8 ounce block of cheddar cheese shreded
- 8 ounce block of Colby cheese shredded
Cook your burger (or meat substitute) with your onions, mushrooms, ect (whatever your preference) until brown and drain. Next follow the directions on the box of hamburger helper (with or without the noodles). When the Hamburger Helper is finished line a 13 inch rectangular baking pan with your tater tots (or the potatoes of your choice) Next add half a cup of each type of cheese evenly over the tots. Then add your hamburger helper and cover the top with tots and rest of cheese. Put in your over at 325F and cook until tots are brown and cheese is melted, and enjoy!!!!
Why I Love This Recipe
This is one of my family's favorite dinners. It's so versatile, you can tailor it to everyone's taste. It's a cheap, easy, and yummy, comfort food that will fill everyone up. My mom used to make it once a week in the winter, changing out ingredients, adding vegetables instead of the noodles and when I started making it for my family it was a instant hit, so I always try to have the ingredients on hand. Though I will never be anywhere near as good of a cook as my mother, this is one recipe that always has people asking for more.
Fun Facts About Taters!
The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered in stores in 1956.
Americans consume approximately 70,000,000 pounds (32,000,000 kg) of tater tots, or 3,710,000,000 tots per year.
"Tater" is short for potato. The name "Tater Tot" was created in the mid-20th century by a member of the Ore-Ida company, and soon trademarked. In some regions, the term "tater" is dropped, and the snack is informally called "tots". Other names for tater tots are potato rounds, potato puffs, tater puffs, potato cylinders, potato nuggets, potato croquettes, and baby taters.
Every year Americans consume about 140 pounds of potatoes per person per year.
Europeans consume twice as many potatoes as Americans– 280 pounds of potatoes per person a year.
The worlds largest potato grown was 18 pounds and 4 ounces according to the Guinness Book of World Records. It was grown in England in 1795.
At one time, according to the Encyclopedia Americana, nutritionists believed the consumption of 5 pounds of potatoes per day plus one quart of milk would provide all the nutrients essential for the human diet.
In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.
© 2011 Riley Clark