Ingredients
10
10 servings
- •1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- •4 tablespoons butter
- •1 cup finely chopped onion
- •1 cup finely chopped celery
- •1 tablespoon garlic, minced
- •2 teaspoons dried rosemary
- •1 teaspoon dried thyme
- •1 teaspoon kosher salt
- •1 teaspoon ground black pepper
- •1 (14.5 ounce) can peas and carrots, drained
- •1 (14 ounce) can whole kernel corn
- •2 pounds ground beef
- •2 teaspoons Worcestershire sauce
- •1 (8 ounce) package shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Melt butter in a stockpot or braising pan over low heat. Add onion, celery, garlic, rosemary, thyme, salt, and pepper. Increase heat to medium-low and cook for 15 minutes, stirring occasionally. Reduce heat to low. Add peas and carrots and corn. Continue stirring occasionally.
- Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat. Pour beef into the stockpot. Add Worcestershire sauce and mix well. Pour mixture into the prepared casserole dish and level the top. Spread potato nuggets on top.
- Bake in the preheated oven, rotating halfway, until heated through, about 30 minutes. Add cheese on top and bake until cheese melts, about 15 minutes more.
Nutritional Facts
Per 10 servings
- Calories: 448
- Carbohydrate: 25g
- Fat: 30g
- Fiber: 3g
- Protein: 24g
- Sugar: 3g
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