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Growing up in a meat and potatoes family meant that when I went out on my own, I spent a while trying to cook with everything but meat and potatoes. I tried sushi, I cooked with bulgur, I even played around with the raw food movement. But ultimately, I came back to potatoes! But I also came back with ideas that blended the traditional ideas I was raised with and the new ideas and cultures I'd been introduced to.
February is National Potato Lover's Month. I'm celebrating with two of my favorite potato recipes. My first recipe is a tried and true favorite. This casserole has seen me through busy weekdays and soccer tournament weekends. It's my go to recipe when things get busy and I need to get a hot meal on the table. Sometimes I add some frozen green beans to the mix too. No matter what, a salad gets tossed and added alongside this meal at my house.
2 cans (10 1/2 oz) condensed cream of mushroom soup
Parsley (2 tablespoons dried or 1/2 cup fresh)
1 teaspoon to 2 tablespoons garlic powder
Pepper, to taste
Tater tots (amount varies on size of pan used)
Preheat oven to 350 F. I normally use my Pyrex 9 x 13" glass baking dish
for this. Crumble the raw hamburger into the baking dish, spreading evenly. Sprinkle the pepper, liberal amounts of parsley, and lots of garlic powder. In a large bowl, mix the two cans of cream of mushroom soup along with 3/4 of a can of water. The consistency should be thick with just enough water so that it can be stirred smooth. Evenly pour the soup over the meat. Place tater tots side by side, end to end, in rows. Place the dish in the preheated oven. Bake for approximately 45 minutes or until the casserole is bubbly in the center. Best when the Taters are crisp and golden on top.