Grandpa and Grandma Neal (Kenneth and Ruby) had us over for supper while Guy was on leave during Air Force days. I think Mom and Dad came too. I do remember what Grandma served: Tater Tot Casserole. It must have been new to me to have made such an impression.
It may have been the first time we had it, but not the last. Her recipe became a favorite for decades. I don’t have her exact recipe but this one is close, although I don’t remember cheese as part of it:
Tater Tot Casserole
- 1 pound ground beef, cooked and drained.
- 1/2 onion (diced), sauted
- 10 oz cream of mushroom soup
- 10 oz cream of chicken soup
- 1 cup frozen corn
- 1 cup frozen peas
- 1 1/2 cup colby jack cheese (shredded)
- 32 oz. Tater Tots
- Stir together the cooked hamburger and onions in a large bowl with the ground beef. Stir in both “cream of” soups, corn and peas. Mix well.
Evenly spread the mixture into a 9x13 casserole dish. Sprinkle one cup of cheese on top of the mixture. Arrange tater tots on top of the casserole. Bake in a 450 degree oven for about 30 minutes, until bubbly and the Tater Tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes.
I haven’t made Tater Tot Casserole in decades, or anything else with “cream of” soups, especially since I’m gluten intolerant. I haven’t tasted a Tater Tot in years either.
Have you ever wondered who invented them? Here you are.
Ruby Blohm Neal was my only grandparent who finished high school, 1916. She married Kenneth Neal later that year and my dad was their firstborn.
I was their first grandchild, first of fourteen of us.
Ruby was famous for her quilts, and she also wrote a short memoir. Here’s what she wrote about aprons.
I had no idea that Tater Tots have been around so long or that they’re made of leftover potato scraps!
Another fun rabbit trail!
🐰
I believe Chips like Pringles are, too. 🙂
Nancy, I think you’re right!
I’ve had this a few times.
I guess you’re not a fan, Dennis?
Back then, casseroles inevitably had canned something or other in them. But I’ve never heard of Tater Tot casserole until now. 🙂
Maybe a regional “hot dish”?
Interesting! What a lovely memory.
Thank you, Balroop!
I love tater tots but have them very seldom. Haven’t done the ‘cream of’ soups for decades. Still and all, this looks delicious.
I can’t figure out how to try it again but gluten-free and still yummy. I haven’t had Tater Tots in ages either. John, maybe we should try them once more?
It has been decades since I had that one. I remember my sister-in-law made a lot of different casseroles with cream of mushroom soup as the base and a many of those ended up at church potluck dinners.
Those cream-of soups could make anything taste wonderful, even that green bean casserole at Thanksgiving! Thank you, Andrew.
I have the same Corning Ware bowl, JOY. And my sister Jan brought over a tater tot casserole the day after my husband returned home from the hospital. How well I can relate to your story!
Coincidentally I have written several blog post about aprons. (I must explore Ruby’s soon.)
What fun, Marian! I’ve got another Ruby post coming up in the 17th!