Makeover Tater-Topped Casse­role

I love Tater Tot casse­role, but I wanted a lighter ver­sion of the recipe. The ex­perts at Taste of Home slashed the fat in this clas­sic dish, while keep­ing all the Tater Tots my fam­ily loves! —Scott Wood­ward, Shulls­burg, WI

Simple & Delicious - - SPECIAL SECTION -

Prep: 15 min. Bake: 55 min. Makes: 8 serv­ings

1 lb. lean ground beef (90% lean) 1/2 lb. ex­tra-lean ground turkey 1 pkg. (16 oz.) frozen mixed veg­eta­bles, thawed and drained 3/4 cup french-fried onions 1 can (103/4 oz.) re­duced-fat re­duced-sodium con­densed cream of cel­ery soup, undi­luted 1 can (103/4 oz.) re­duced-fat re­duced-sodium con­densed cream of chicken soup, undi­luted 1/2 cup fat-free milk

4 cups frozen Tater Tots, thawed

1. In a large skil­let, cook beef and turkey over medium heat un­til no longer pink. In a 13x9-in. bak­ing dish coated with cook­ing spray, layer the meat mix­ture, veg­eta­bles and french-fried onions.

2. In a small bowl, com­bine soups and milk; spread over onions. Top with Tater Tots. Bake, un­cov­ered, at 350° un­til golden brown, 55-60 min­utes.

1 CUP 340 cal., 14g fat (4g sat. fat), 44mg chol., 657mg sod., 33g carb. (4g sug­ars, 4g fiber), 22g pro.

Makeover Tater-Topped Casse­role

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