This hotdish with corn is a delicious twist on a tater tot casserole that is creamy and cheesy — comfort food at its best!
Ingredients
- 1 pound ground beef
- 1 , 12 fluid ounce
- 1 , 10.5 ounce
- 1 , 10.5 ounce
- 1 , 15 ounce
- 1 , 32 ounce
- 1 cup shredded Cheddar cheese , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
-
3
While beef is cooking, mix together evaporated milk and condensed soups in a large bowl. Set aside.
-
4
Transfer drained beef to a 9x13-inch baking dish. Spread corn evenly over beef. Layer potato nuggets over corn. Pour milk-soup mixture over potatoes.
-
5
Bake in the preheated oven for 45 minutes. Top with Cheddar cheese and continue baking until potatoes are golden brown and cheese is melted, 15 more minutes. Let sit for 20 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ginger Malva Pudding
This ginger malva pudding is a unique take on a traditional South African dessert. Serve hot with ice cream or whipped cream, or cold with hot homemade custard.
Cranberry-Lemon Blondies
This soft blonde brownies recipe is buttery, sweet, and tart all in one. The addition of dried cranberries and white chocolate chips makes these lemon blondies ideal for the fall and winter holidays.
Upside-Down Rhubarb Cake
This delightful upside-down rhubarb cake recipe is easy to make with cake mix, fresh rhubarb, and strawberry gelatin. It's nice for picnics, looks pretty, and is the perfect summer dessert for feeding a crowd.