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1202 - Hamburger Tater Casserole #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1202 - Hamburger Tater Casserole #

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the
bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of
the ground chuck. Pour both cans of drained corn and both cans of drained

cut green beans into a large bowl--stir to mix. Spoon the corn/green bean
mixture on top of the ground chuck. In a separate bowl add celery soup and
mushroom soup--stir to mix. Pour the soup mixture over the top of the
corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of
the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350
degrees for 1 hour--you may have to bake it covered with foil for the first 30
minutes to keep the tater tots from getting done too quickly.


 

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