Tater Tot Casserole

 Tater Tot Casserole 

This recipe is normally made with cream of mushroom soup, but way more tastier making it yourself!

Ingredients
Sauce
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
8 ounces of fresh mushrooms, sliced
2 teaspoon thyme
1/4 cup dry white wine
4 tablespoons all-purpose flour
2 cups chicken broth or stock
1 teaspoons salt
1/4 teaspoon black pepper
1 beef bouillon cubes, crumbled
1/2 cup heavy cream
1 tablespoon worcestershire sauce

Main dish
1 pound extra lean beef
15 ounces of beans, canned, frozen or fresh ( I use frozen)
2 cups frozen tater tots
8 ounces shredded sharp cheddar cheese
Chopped fresh parsley

Instructions
1. Heat butter in pot over medium-high heat until melted. Sauté onions and garlic for 2 to 3 minutes until softened.
2. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Add stock, flour, worcestershire sauce, salt, peper, rumbled bouillon cube, mix again and bring to a boil. Reduce heat to low-medium heat.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream. Allow to gently simmer (do not boil).
6. Remove from heat and set aside.
7. Preheat oven to 375 degrees.
8. In a skillet brown beef at medium heat till there is no more pink.
9. In a 10 inch baking dish, evenly spread the ground cooked beef across the bottom, then pour the sauce over it, then spread the cheddar cheese next and then last top with the tater tots.
10. Bake for 35-40 minutes or until tater tots are golden brown and the cheese is melted.
11. Top with parsley and serve when completely cooked.

https://www.facebook.com/JBsProofKitchen