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Ingredients
3/4 Pound bulk hot Italian sausage
3/4 Pound lean ground beef
1 Small onion, chopped
2 (10 3/4 oz) Cans condensed cream of celery soup, undiluted
2 Cups frozen cut green beans, thawed
1 (15 1/4 oz) Can whole kernel corn, drained
2 Cups shredded Colby-Monterey Jack cheese, divided
1/2 Cup milk
1 Teaspoon garlic powder
1/4 Teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1 (32 oz) Package frozen Tater Tots
Instructions
In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11� x 7� baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350�F for 40 minutes. Uncover and bake 5 to 10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350�F for 50 minutes. Uncover and bake 5 to 10 minutes longer or until bubbly.