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Prep 20min
Total1hr10min
Servings8
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Ingredients
1
lb lean (at least 80%) ground beef
1
cup chopped onion
2
teaspoons Montreal steak grill seasoning
1
can (10.5 oz) condensed cream of onion soup
1/2
cup sour cream
1
bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
4
slices cooked bacon, coarsely chopped
2
cups shredded Cheddar cheese (8 oz)
1/4
cup chopped green onions
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in seasoning, soup and sour cream; stir to blend completely.
3
Place half of the frozen potatoes in single layer in baking dish. Spoon beef mixture on top. Top with half of the chopped bacon, 1 cup of the Cheddar cheese, the remaining frozen potatoes, then remaining 1 cup cheese.
4
Bake 40 minutes; top with remaining chopped bacon. Bake 5 to 10 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with green onions.
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Take the time to cook up Applewood smoked sliced bacon. Cut the slices crosswise into 1/2-inch pieces and cook them up in the 10-inch skillet until crisp. Scoop out the pieces of bacon and drain them well on paper towels. Then brown the beef and onion in the same skillet.
For a truly loaded dish, offer a dish of more sour cream that’s mixed with a little hot sauce to spoon onto each serving.
Cream of mushroom soup can be used in place of cream of onion soup in this recipe.
Using ground bison or ground turkey would make a good variation in this casserole.
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