Tater Tot and Hashbrown Casserole
- Preparing Time: 15 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 8
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 can cream of chicken soup
- 2 cups cheddar cheese shredded
- 3 cups frozen tater tots
- 2 cups frozen shredded hashbrowns
- 1 lb ground maple sausage or chorizo
- 1 can cream of celery soup
- 1 can cream of cream of mushroom
- 1 large onion ( diced )
- Carbohydrate 25.3763864066071 g
- Cholesterol 84.9028750292914 mg
- Fat 43.3681676654949 g
- Fiber 1.16469999697804 g
- Protein 18.1122132881962 g
- Saturated Fat 17.6138829746339 g
- Serving Size 1 1 Serving (267g)
- Sodium 1732.00248767324 mg
- Sugar 24.211686409629 g
- Trans Fat 15.0384009379784 g
- Calories 559 calories
Preparation Brown sausage in skillet with onions. Drain grease and season with garlic and pepper. In a separate bowl mix all the soups together. Spray 13x9 baking dish with non-stick cooking spray. Then layer ingredients in the dish. Start by lining the tater tots or crispy crowns on the bottom of the dish, then layer ground beef, soup and cheese , topping last with hashbrowns. Spray sheet of aluminum foil with non-stick cooking spray. Cover dish with foil (sprayed side down) and bake at 385* for 48 minutes, then remove and uncover dish. Return to oven, cooking 12 more minutes.Remove from oven and top the hashbrowns with a thin layer of cheese. Now place in broiler underneath oven on high for 1 min 25 sec or until cheese is melted and starting to brown. Remove and let stand for 5 minutes before cutting and serving.
