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!
cost per recipe: $9.25
The price is determined by the national average.
jumbo (3 1/2-inch) foil baking cup (remove paper separators)
pound lean ground beef
medium onion, chopped (about 1/2 cup)
tablespoon Worcestershire sauce
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups shredded Cheddar cheese (about 6 ounces)
cups (1/2 of a 28-ounce package) mini frozen fried potato nuggets
Heat the oven to 425°F. While the oven is heating, line 8 (3 1/2-inch) muffin-pan cups with the baking cups.
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.
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.
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.