ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Tater Tot Casserole

Menus

Tater Tot Casserole

1 lb. hamburger
1 medium onion chopped
1 can cream of chicken soup
1 box Tater Tots

Mix onion and hamburger; crumble into greased casserole. Pour chicken soup over hamburger, Place Tater Tots on top. Bake at 350 degrees fo 1 hr. ( If you brown the onion and hamburger reduce baking time to 30 min.)




MsgID: 081654
Shared by: Narie/IL
In reply to: ISO: Tater Tot Casserole
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Brigitte's Pork Tenderloin - One For All Of Us.
  • Brigitte’s Pork Tenderloin 1/4 cup Dijon mustard 2 tbsp. liquid honey 1 tsp. dried sage (I use sage powder. DO NOT DOUBLE) 2 tsp. melted butter 1 to 1 1/2 tsp. lemon juice (I use the “Real lemon” in a bottle.) 1 1/2 tsp...
  • Poached Pears in Cinnamon-Ginger Sauce
  • POACHED PEARS IN CINNAMON-GINGER SAUCE 6 Bosc or Anjou pears* 2 lemons, cut in half 6 cups water 1 1/2 cups granulated sugar 2 whole cinnamon sticks 8 quarter-sized slices fresh ginger** 1 tbsp minced candied ginger ...
  • Pork Chop Dinner (crock pot)
  • PORK CHOP DINNER 1 large onion, thinly sliced 3 to 4 medium baking potatoes, sliced 6 pork chops 1 (10 3/4 oz) can reduced-fat condensed cream of celery soup 1/2 cup water (or milk) Place the onions and potatoes in ...
  • Mushroom and Rainbow Chard Minestrone
  • MUSHROOM MINESTRONE "This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms." 2...
  • Calypso Chicken (Bisquick recipe)
  • CALYPSO CHICKEN 1 (3 to 4 lb.) cut up chicken (pick of the chick) 3/4 cup Bisquick baking mix 2 tsp. salt 1/4 tsp. ground red pepper (cayenne) 1 tsp. paprika 1/2 cup shortening 1 chopped onion 1 clove garlic, chopped...
  • Pink Mayonnaise for Fish and Shellfish
  • PINK MAYONNAISE FOR FISH AND SHELLFISH 1 cup mayonnaise 1/4 cup chili sauce 1/4 cup chopped chives 2 Tbsp. prepared horseradish 2 Tbsp. lemon juice 1/4 cup cream, whipped 1 Tbsp. chopped parsley Combine all the ingre...
  • Fresh Fig Cake
  • FRESH FIG CAKE 3 cups all-purpose flour 1 1/2 cups chopped pecans 1 1/2 tsp baking soda 1 tsp baking powder 1 tsp allspice 1 tsp cinnamon 1 tsp ground cloves 1 tsp nutmeg 1/2 tsp salt 2 1/2 cups chopped fresh figs 1 c...
ADVERTISEMENT
  • Far East Fried Rice
  • FAR EAST FRIED RICE 1/2 cup each cooked chihcken and shrimp, cut in 1/4 inch pieces 1/2 tsp sugar 1 tbsp soy sauce 1 tsp butter or margarine 1 egg slightly beaten 2 tbsp oil 1 clove garlic, minced or pressed 1 small o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Tater Tot Casserole
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!