Tater-Tot Hot Dish
2 pounds lean ground beef
1 can whole kernel corn, drained, or
2 cans cream of mushroom soup
1 cup fresh blanched corn
1 can green beans, drained, or 1 cup fresh blanched beans
Salt and pepper
Brown the lean ground beef. When it’s done, rinse it with water to remove the excess grease. Then add the cream of mushroom soup, corn, and beans. Stir. Add seasonings to taste and stir some more. Place the mixture in a 9- x -12-inch, greased, casserole dish. Arrange a single layer of uncooked tater-tots on top of the mixture. If you’re artistic, you can even make a design. My sister, Vivian, makes a real nice pinwheel pattern. Bake in a preheated 350-degree oven for about 40 minutes, until the tater-tots are cooked thoroughly through. Serve with baked bread.