- 1 pound hamburger
- 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.
- Yields: 6-8 servings
- Preparation Time: 1 hour
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