Just ten minutes of prep is all you need to make our family favorite Tater Topped Casserole recipe. Cream of Mushroom soup, ketchup and Worcestershire give this dish creamy, delicious goodness. After baking, a sprinkle of cheese and some fresh tomatoes and green onions are the perfect finishing touch. It’s so good you may want to make a double batch and freeze one for another day. See recipe tips to learn how. You might also like our fun mini versions: Mini Tater-Topped Casseroles or Mini Upside-Down Tater Pies
cost per recipe: $7.59
The price is determined by the national average.
pound ground beef
medium onion, chopped (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoon Worcestershire sauce
cups frozen fried potato nuggets
cup shredded Cheddar cheese
medium tomato, diced (about 1/2 cup)
green onion, thinly sliced (about 1/2 cup)
Heat the oven to 425°F. While the oven is heating, cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
Stir the soup, ketchup and Worcestershire in the skillet. Top with the potatoes.
Bake for 25 minutes or until the potatoes are golden brown. Sprinkle with the cheese. Top with the tomato and green onions just before serving.