How do you finish off a weekend filled with such diverse culinary delights as we enjoyed this past weekend? I pondered blini and paddlefish “caviar”, foie gras, or sashimi grade tuna as possibilities, but considering the discerning nature of my well-trained palate, there really was only one choice – Tater Tot Casserole.
My personal recipe includes the following:
2 pounds lean ground beef
1 medium onion, diced
16 ounces frozen mixed vegetables, cooked according to package directions
10 3/4 ounces golden mushroom soup
10 3/4 ounces cream of celery soup
1 pound frozen tater tots, divided
Time Saving Tip: Use bags of frozen vegetables that can be microwaved in their own container.
Between the canned shelf-stable items, and those that live in the freezer, you would think that this is the easiest a recipe can get. Wrong. Now that you can buy fully cooked burgers to crumble in, and the local super market chops the onions, this is a breeze! Combine that with a frontal lobotomy and even you can cook like Sandra Lee or Ray-Ray!
We paired this with a vintage Grape Nehi even your Company Clerk will love!
Bon Appitit!
And APRIL FOOLS!!!!!!!