Mini Tater-Topped Casseroles
These tasty little casseroles are so fun and delicious they're sure to become a weeknight favorite. Foil-lined muffin-pan cups hold a delicious combination of ground beef, onion, Worcestershire, cream of mushroom soup and frozen fried potato nuggets. 20 minutes in the oven results in a kid-friendly meal that's sure to put a smile on their faces!
serves
8
people
Ingredients
cost per recipe: $9.25
The price is determined by the national average.
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8
jumbo (3 1/2-inch) foil baking cup (remove paper separators)
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1
pound lean ground beef
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1
medium onion, chopped (about 1/2 cup)
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1
tablespoon ketchup
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1
tablespoon Worcestershire sauce
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1
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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1 1/2
cups shredded Cheddar cheese (about 6 ounces)
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3
cups (1/2 of a 28-ounce package) mini frozen fried potato nuggets
How to Make It
Step 1
Heat the oven to 425°F. While the oven is heating, line 8 (3 1/2-inch) muffin-pan cups with the baking cups.
Step 2
Season the beef as desired. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.
Step 3
Stir the ketchup, Worcestershire, soup, 1 cup cheese and 1 cup potato nuggets in the skillet. Spoon about 1/2 cup beef mixture into each muffin-pan cup. Top with the remaining potato nuggets, pressing them into the top of the beef mixture.
Step 4
Bake for 20 minutes or until the potato nuggets are golden brown. Let the mini casseroles cool in the pan on a wire rack for 5 minutes. Sprinkle with the remaining cheese.
Recipe Tips
- Recipe Note: You can also use 8 (3 1/2-inch) lightly greased ramekins placed on a baking sheet instead of the muffin pan and baking cups.
