Greg is traveling this week. When he is gone ( usually for a week at a time). I find that it is much easier to make one big meal for my almost two-year old and I to share that will last us several days instead of making a new dinner every night he is gone. This results in:
Less Cooking when I am with my toddler alone for a week.
This also makes it less likely that we will get take out. Which I sometimes think is fun and a little naughty to do……Until I actually eat it and realize that most take out is salty, fatty and never as tasty as the food I make at home.
I have only eaten tater-tot casserole one other time. During this pregnancy. I had never heard of it before I lived in Iowa, and I refused to eat it in my college cafeteria when it was served.
But for some reason, during this pregnancy, I wanted tater-tot casserole. BAD.
I thought that I would attempt to make a tater-tot casserole that was healthier and tastier, thus, using Sweet Potato tater-tots. Not only are sweet potato tater-tots healthier, but I prefer them as well. I tried a way to cut out the cream of mushroom soup. I guess I could have made my own, but I just didn’t have the time. I decided that getting the 98% fat-free soup would help.
Healthier Sweet Potato Tater-tot casserole
1-2 packages of sweet Potato tater-tots
1 can of 98% fat-free cream of mushroom soup
1 bag of frozen vegetables
1 lb of 93% fat-free ground beef.
2 cups of cheddar cheese
1) Brown ground beef. Don’t forget to drain.
2) At the Bottom of the casserole dish mix cooked ground beef, the vegetables and the condensed soup.
3) Line the Sweet Potato Tater-tots on top of the casserole.
4) Bake at 350 degrees for 25 minutes. Sprinkle Cheese on the top of the casserole. Bake for another 10 minutes.
This was sooooo good! Next time I think I will add caramelized onions.