One of my husband’s favorite childhood memories was eating his Grandma Barney’s Tater Tot casserole. Once, when I didn't have tots, I prepared it using O’Brien potatoes instead. Now I always make it this way.
—Heather Matthews, Keller, TX
Takes: 20 min. • Makes: 4 servings
4 cups frozen O’Brien potatoes
1 Tbsp. water
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
2 cans (103/4 oz. each) condensed cream of mushroom soup, undiluted
2/3 cup 2% milk
2 cups shredded Colby-Monterey Jack cheese
1. Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 8-10 minutes or until tender, stirring twice.
2. Meanwhile, in a Dutch oven, cook the beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in the potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until the cheese is melted.
13/4 cups: 664 cal., 38g fat (19g sat. fat), 130mg chol., 1851mg sod., 40g carb. (5g sugars, 6g fiber), 37g pro.