Subj : 2/2 Nat Tater Tots Day 4
To   : All
From : Dave Drum
Date : Wed Feb 01 2023 04:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Tater Tot Casserole
Categories: Vegetables, Beef, Potatoes, Dairy, Cheese
     Yield: 8 servings

   1/2 c  Unsalted butter
     2    Carrots; peeled, fine
          - chopped
     2    Celery ribs; fine chopped
     1 lg Onion; fine chopped
          Salt & black pepper
   3/4 c  All-purpose flour
     3 c  Whole milk
     2 tb Broth base or bouillon
     2 lb Ground beef
     9 oz Frozen peas or corn, or
          - both
 1 1/2 lb Frozen Tater Tots
     1 c  Shredded Cheddar (opt)
          Chopped fresh parsley; for
          - serving (opt)
          Ketchup; for serving (opt)

 Set the oven @ 400ºF/205ºC.

 MAKE THE CREAMED SOUP: In a large pot, melt 6
 tablespoons butter over medium-high heat. Add the
 carrots, celery, half the onion and a pinch of salt and
 cook, stirring occasionally, until soft, 12 to 15
 minutes.

 Stir in the flour and cook for another minute. Add half
 the milk and cook, stirring, until thickened. Add the
 remaining milk and cook, stirring, until very thick.
 Stir in the broth base, and season to taste with salt
 and pepper. Pour into a heat-safe bowl and set aside.

 Wipe out the pot and set it back over medium-high heat.
 Melt the remaining 2 tablespoons butter, then add the
 remaining onion and a pinch of salt. Cook, stirring,
 until soft, 5 to 7 minutes. Add the ground beef and
 cook, breaking up with a wooden spoon, until browned.
 Stir in the peas or corn and season to taste with salt
 and pepper.

 Using a slotted spoon, drain and discard any excess
 liquid from the beef mixture. Transfer half the mixture
 to a 4-quart casserole dish and spread it out evenly.
 Spread half the creamed soup mixture on top. (It can be
 tricky to spread the soup over the beef, but it’s OK if
 it gets messy and mixes together a little bit.)

 Add the remaining beef mixture on top in an even layer,
 and spread the remaining creamed soup mixture on top.
 Cover with Tater Tots, sprinkle with another pinch of
 salt and pepper, then with cheese, if using.

 Bake until the tots are golden brown and crispy on top,
 about 45 minutes. Let cool slightly. Sprinkle with
 parsley and serve with ketchup, if using.

 TO MAKE AHEAD, complete through the end of Step 4. Let
 cool completely, then wrap in plastic wrap, and
 refrigerate or freeze until ready to bake. The casserole
 will last two days in the refrigerator and three months
 in the freezer. If reheating from the refrigerator,
 remove the plastic wrap and proceed as directed, baking
 few minutes extra until heated through.

 TO REHEAT FROM FROZEN, remove the plastic wrap, cover
 with foil and bake @ 350ºF/175ºC for 1 hour, then
 uncover and increase the heat to 400ºF/205ºC and bake
 for another 20 to 30 minutes, until tots are golden
 brown and the casserole is heated through.

 By Sam Sifton

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... "There's a difference between a philosophy and a tagline:" Dave Drum - 1997
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