As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.
It was a rough morning this morning. I did something I didn’t even think was possible…..I burned a pot full of hard boiled eggs. Smoke. Exploding egg shells. Nasty smell.
I was helping my oldest son register for his college classes at BYU this fall and totally forgot that I had put on some eggs to boil. 45 minutes later, I smelled the oddest smell and went to the kitchen to investigate. I made a bad situation worse by grabbing the smoking, scorched pan full of eggs and running water over them. The eggs exploded. I could have lost an eye!
My kids thought it was hilarious. They laughed and laughed, then laughed some more. Not really about the eggs. More at me 🙂
This adorable 10 year old of mine really appreciated the fact that Mom can really screw things up in the kitchen as well. She is beginning to develop some reliable kitchen skills but has made her share of questionable recipes along the way. I think it just did her adorable heart some good to see Mom fail in such an epic fashion. This leads me to my next secret to getting your kids into the kitchen….
Secret #4: Don’t be afraid to let your kids fail in the kitchen! Everything doesn’t have to be gourmet or picture perfect
In the spirit of the latest secret, I present to you the first recipe in the 6 years of my blog history that uses a condensed soup 🙂 While I am not a huge fan of this prepared product, I do appreciate the aid that it gives to those who are just learning to cook. My kids like to use them in some of their favorite recipes because it makes things fairly simple for them in the preparation process.
My kids make dinner every Wednesday night and if I allowed them to, they would make this Tater Tot Casserole every single Wednesday. Although, since we are Minnesotans, I should really re-title it Tater Tot Hot Dish. No casseroles up north apparently 🙂
- 1 1/2 pounds lean ground beef or ground turkey
- 1 can corn or green beans, drained
- 3/4 C low fat sour cream
- 1 can low fat cream of mushroom soup
- 3/4 C skim milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 C shredded cheddar cheese
- 2 lb bag tater tots
- 1. Preheat oven to 375 degrees and lightly spray a 9x13 pan with nonstick spray.
- 2. Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.
- 3. Turn off the heat and add the sour cream, soup, milk and corn or green beans. Mix until combined and then pour it into the 9x13 pan. Top with the shredded cheese then add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.
- **For a freezer meal, prepare as instructed but do not bake. Freeze, well wrapped. To cook it, bake at 350 for 60 minutes if frozen, or as instructed if thawed.
**My friend, this post contains Amazon affiliate links which means I receive a small compensation, at no additional cost to you, if you make a purchase using my link. If you decide to give this project a try, I will be your bestie if you would use the links from this post. And no worries….I only link to products that I both use and love! ~Carole