Ingredients

The following ingredients have 5 Servings
  • 1 (10-ounce ) can original cream of mushroom or chicken soup
  • 1 cup whole milk
  • 1/2 tablespoon olive oil
  • 1/2 cup chopped Vidalia or other sweet onion
  • 1/4 cup chopped green bell pepper
  • 1-pound lean ground beef
  • 1 teaspoon minced garlic
  • 1/2-pound smoked sausage, chopped, optional
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon Creole or Cajun seasoning
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup shredded cheddar cheese, divided
  • 1 pound package frozen tater tots

Instruction

  • Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside.
  • Whisk together the cream soup and milk until well blended; set aside.
  • Add olive oil to a large skillet and sauté the onion and bell pepper until softened but not browned, about 5 minutes.
  • Stir in the ground beef and brown; drain excess fat if needed and return beef to the skillet.
  • Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes.
  • Stir in the basil, thyme, Cajun seasoning; taste and add salt and pepper only as needed.
  • Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp.
  • Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
  • Serve immediately with a green vegetable or a mixed garden salad. Double for a 9 x 13-inch casserole.