This has long been a favorite dish of many people, including both my husband and me, and I make it a few times a year as a treat. Some ingredients are staple, and some change, such as vegetables. One thing that almost never goes in ours is meat–it’s usually hefty enough without it. I, particularly, like it very creamy.
However, last night we had some ham steak, so I added it, probably the only meat I’d be happy with in this dish. And yuuumm, was it good. The lunch portion leftovers disappeared in about 5 minutes, as well. Sorry, no picture (we were too busy devouring). Recipe, however, is below.
Leave notes in the comments as to how you like yours :).
Tater Tot Casserole with Ham
- 1 bag frozen tater tots
- 1/2 bag frozen peas
- 1 large can cream of mushroom soup
- 2 cups sour cream
- 1 ham steak, 1/4 inch thick, diced
- 2 cups shredded cheddar cheese, with 1/3 of it reserved
- pepper to taste
Assemble ingredients except reserved cheese in a large bowl and mix. Half everything and do it twice if you don’t have a large enough bowl for easy mixing. Pour into 9 x 13 pan and bake in oven for 30 minutes at about 400F. Sprinkle reserved cheese on top and bake 15 more minutes. Let sit until cool enough to eat.