Ingredients:
1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped, optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of paprika
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped, optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of paprika
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots
Directions:
Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, paprika; taste and add salt and pepper only as needed.
Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
