Tater Tot Hotdish – submitted by Jessica B.
2 lbs. ground beef
kosher salt and freshly-ground black pepper, to taste
1 10 oz. can low-sodium cream of mushroom soup
1 cup sour cream (low fat is okay)
2 cups shredded cheddar cheese, divided
1 32 oz. package frozen tater tots
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
Brown ground beef. Season with salt and pepper, while browning. Drain.
Spread ground beef in the prepared baking dish. Whisk together soup and sour cream. Spread over ground beef in an even layer.
Sprinkle one cup of cheddar cheese over the soup layer.
Top with tater tots.
Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.
To cook from frozen:
Thaw beef mixture. Top with frozen tots and cook as above.
Chicken Spaghetti – Jessica B.
2 cups cooked chicken
3 cups dry spaghetti broken into 2 inch pieces
2 cans cream of mushroom OR cream of chicken soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
4 oz diced pimentos, drained
2 cups reserved chicken broth from pot (I used swansons chicken broth)
1 tsp Lawrys seasoned salt
1/8 – 1/4 tsp cayenne pepper
Salt and pepper to taste
1 cup additional grated sharp cheddar (to top with)
Instructions: Boil chicken. Get 2 cups broth for use later. Cook spaghetti in same pot, in the chicken broth, until al dente. Do not overcook. Combine all ingredients EXCEPT 1 c cheese (for topping) and 2 cups chicken broth. Add just enough broth to make mixture easy to stir but not soupy. I usually add about 1.25 to 1.5 cups. Put mixture in casserole dish and top with remaining cheese. Cover and freeze for up to 6 months. Bake at 350 degrees for 45 mins until bubbly. If cheese on top starts to get to cooked, cover with foil. Enjoy!! Side note: if your family likes spicier meals, try adding jalapeños!