Tater-Topped Vegi Casserole

Tater-Topped Vegi Casserole
  • ½ of an onion, finely chopped
  • 1½ lbs of lean ground beef
  • 1 16 oz pack of frozen vegetables, thawed under water and drained on paper towels
  • 1 small can of french fried onions
  • ¼ cup of butter
  • 1 can of Cream of Celery Soup
  • 1 can of Cream of Chicken Soup
  • ½ cup of milk
  • 1 32 oz pack of frozen tater tots, slightly thawed
  • 8 oz of medium cheddar, grated
  1. Preheat the oven to 350 degrees.
  2. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  3. Add the ground beef to the pot and cook until no longer pink.
  4. Drain the grease on paper towels and spread it evenly in a 9 x 13 pan.
  5. Then layer on the vegetables and french fried onions, and put pats of butter all over the top.
  6. In a small bowl, mix together the soups and milk until smooth and spread it evenly over the vegetables.
  7. Top with the tater tots and bake uncovered for an hour or until the tots are golden brown.
  8. Top with the grated cheese and put back in the oven just to melt the cheese, then serve hot.