TATER TOT CASSEROLE (USING SAUSAGE)
Source: Nelds
Yield: 8 to 12 servings

1 pound ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2 eggs
2 pounds tater tots

Preheat oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage.

In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots.

Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

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TATER TOT CASSEROLE (USING GROUND BEEF)

1 pound ground beef
Salt and black pepper, to taste
1 small onion, chopped
1 small bell pepper, chopped, divided
Dash of red pepper to taste
1 can condensed cream of mushroom soup
Sliced onion rings
1 can mushrooms, drained (optional)
1 can condensed cream of chicken soup
One 32-ounce frozen tater tots

Preheat oven 350 F.

Season beef with salt, black pepper and red pepper. Cook meat in a skillet with the onion and half of the green pepper until meat is brown; drain.

Stir in mushroom soup. Pour into lightly greased 9 x 13 inch baking dish. Top with sliced onion rings, remaining bell pepper, mushrooms and can of chicken soup. Spread tater tots on top of casserole, completely covering the mixture.

Bake 1-1/2 hours or until bubbly and tater tots are cooked. Serve hot.

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CRUNCHY-TOP HAM AND POTATO CASSEROLE (USING HASH BROWNS)
Servings: 10

2 pounds of Southern-style frozen hash brown potatoes, thawed
2 cups cooked cubed ham
2 cups (16 ounces) sour cream
1 1/2 cups shredded cheddar cheese (6 ounces)
1 can condensed cream of chicken soup
1/4 cup of melted butter
1/2 teaspoon pepper
Topping:
2 cups of crushed cornflakes
1/4 cup melted butter

Combine all casserole ingredients and mix well. Place in 13x9x2-inch baking dish.

Combine topping ingredients; sprinkle on casserole.

Bake at 350F for 1 hour.