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Ingredients
1
3 2-‐ounce
p ackage
f rozen
t ater
t ots
2
t ablespoons
o live
o il
1
½ -‐pounds
g round
c huck
3
c loves
g arlic
1
m edium
o nion,
c hopped
1
1 0.75-‐ounce
c an
c ream
o f
c elery
s oup
1
1 0.75-‐ounce
c an
c ream
o f
m ushroom
s oup
1
1 5-‐ounce
c an
c orn,
d rained
1
1 5-‐ounce
c an
E nglish
p eas,
d rained
3
t ablespoons
b rowning
s auce
1
t ablespoon
g arlic
s alt
1/4
t easpoon
g round
r ed
p epper
1/4
t easpoon
p aprika
1/4
t easpoon
s alt
1/4
t easpoon
g round
b lack
p epper
1/8
t easpoon
p oultry
s easoning
1/8
t easpoon
s age
PreparaLon
1. Preheat
o ven
t o
4 25°
2. Place
t ater
t ots
o nto
a
p archment
l ined
b aking
s heet
a nd
bake
f or
2 9-‐30
m inutes
3. Preheat
o val
r oaster
f or
3 75
d egrees,
a dd
o il
a nd
h eat
A dd
ground
c huck,
o nion,
a nd
g arlic;
c ook
u nAl
m eat
i s
b rowned
and
c rumbles.
D rain
w ell.
4. Add
s oups,
c orn,
p eas,
b rowning
s auce,
g arlic
s alt,
r ed
pepper,
p aprika,
s alt,
p epper,
p oultry
s easoning,
a nd
s age.
Top
e venly
w ith
b aked
t ater
t ots.
R educe
t o
3 00
d egrees,
cover
a nd
c ook
f or
3 0
m inutes,
o r
u nAl
b ubbly.
POTATO
T OT
C ASSEROLE
17
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