Today's recipe, Tater Tot Casserole, is just what it's supposed to be -- hearty and easy to make. Helen Lamison of Carnegie sent this recipe in response to the request from Erma Anthony of Cheswick. "This is the one and only recipe that I have in my files for a Tater Tot Casserole. Hope that this is it," wrote Ms. Lamison.
I tweaked it by using low-fat soups, cheese and milk.
Rebecca Wallace of Friendship also responded to this request, noting: "These casseroles are referred to as Minnesota Hot Dishes, as my daughter found out when she moved to Minneapolis. If Mrs. Anthony Googles that category, she will find a variety of tater tot recipes."
We welcome your requests and will do our best, with our readers, to get you the recipes you seek.
TATER TOT CASSEROLE
1 3/4 pounds ground round
1 large onion, diced (about 1 cup)
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1 small clove garlic, minced (about 1/2 teaspoon)
10 3/4-ounce can cream of mushroom soup (Campbell's 98-percent fat-free)
10 3/4-ounce cream of celery soup (Campbell's Healthy Request)
1/2 cup skim milk
2-pound bag tater tots, divided
1/2 to 1 cup frozen mixed vegetables
3/4 pound light or fat-free shredded cheddar cheese (about 3 cups), divided
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground meat, onion, peppers and garlic in a large frying pan. While the meat mixture is cooking, mix together soups and milk, set aside. Place meat mixture in a colander to drain the grease.
Spread half of the bag of tater tots over the bottom of a 9-by-13-inch baking pan. Spread the meat mixture over the tater tots and the vegetables over that. Sprinkle on half the cheese (11/2 cups); spread soup mixture over that. Add remaining tater tots. Top with remaining cheese. Bake 45 minutes. Serve with a salad.
-- Adapted from a recipe from Helen Lamison
To request a recipe or send a recipe or question to Kitchen Mailbox, write the Pittsburgh Post-Gazette, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh, Pa. 15222 or email@example.com.