I had all this stuff on hand so we ate it last night. 3 out of 4 kids approved and the other child ate a serving without drama. Great pantry meal. My picky three year old even ate her serving. It worked just fine with Tinkyada gluten free rotini, too.
Made this for lunch today. Didn’t have roma tomato or green onion, and subbed beef stock for chicken because that’s what I had. We loved this! Grandkids came after lunch, commented on how good it smelled and asked for a bowl of it heated up and they loved it also! Thanks so much for an easy but great recipe!
Thanks for this recipe! Hubby really liked it but I did run into an issue that I see someone else had. I had way too much liquid. I let it cook down for another 20 minutes with the lid off and then added tomato paste. I will try without the water next time.
I made this for dinner tonight. Was easy and tasted very good. Next time I will try adding pickle relish and a-1 as other readers have suggested to give it a little more flavor. I followed directions except I added garlic powder to the salt and pepper whole browning the meat and onions and I added a little extra Dijon mustard as I like extra mustard on my cheeseburgers. Fun easy recipe.thx for sharing
My family loves casseroles. Will make this soon. I cook a similar dish on top of stove in huge pot….. kind of like a homemade hamburger helper. I also use golden mushroom soup when I make cubed steak…. Starts out in cast iron skillet and then finishes in oven low and slow. The steak ends up so tender you don’t need a knife.
Love your recipe, Jessica – it’s perfect for a busy week now that school has started back! Thanks for such a great share at Weekend Potluck!
I love the idea of corn added to this dish. Great addition. I agree, the golden mushroom does have great flavor to it (I had never used it before either) so using two cans would work well I think. So sorry you did not care for the Worcestershire sauce. Thank you for coming back and leaving your feedback 🙂 Have a great week!
1 lb lean ground beef or turkey
½ yellow onion
10 ½ oz can condensed cream of celery soup
1 frozen Tater Tots
1 cup Kraft cheddar cheese, shredded
optional: frozen vegetables (peas, corn)
Preheat oven to 350 F. Grease a casserole dish or spray it with nonstick cooking spray.
Brown the ground beef and saute the onion. Add them to casserole dish with cream of celery soup (and frozen veggies, if using), mix to combine well.
Top with tater tots and sprinkle with cheddar cheese. Bake for 30 to 40 minutes.