Tater Tot Casserole

Just about everyone has their own version of tater tot casserole.  I started making this back when Rock and I were first married and it has evolved a lot since then.  It's really rich, not very healthy and tastes wonderful!  If you want yours to be less rich, leave out some or all of the sour cream.  I buy the low-fat or no-fat versions and that helps too.

Tater Tot Casserole

about 1 lb frozen Tater Tots 

1/2 lb. browned ground beef
2/3 cup sour cream
2/3 cup shredded cheddar cheese
1 can cream of mushroom soup
1 - 4 oz. can mushrooms, drained
French fried onions
 Preheat oven to 350°. Grease a 9x13 casserole pan. Place frozen tater tots in bottom of pan. Sprinkle beef over tater tots. In a bowl, mix sour cream,cheese, soup, and mushrooms. Pour over beef. Top with French fried onions. Bake for 50-60 minutes.

Enjoy,
Korrina

Linguine a la Anne

Linguine a la Anne

1/2 pound linguine
3 cups cooked diced ham (1 lb)
1/4 cup margarine
1 can mushrooms
1/8 cup flour
1/2 teaspoon salt
3/4 cup water
6 fluid ounces evaporated milk
1 chicken boullion cube
1/4 cup grated romano cheese
1 green pepper, sliced
1 cup croutons
Cook linguine and drain. Melt 2 T. butter in saucepan. Blend in flour and salt, liquid from mushrooms, water, milk and boullion. Bring to boil and stir till it thickens. Toss half of sauce with linguine till mixed. Put in 8x8 casserole, pushing up sides. Toss ham with remaining sauce and spoon into hollow. Sprinkle with cheese and bake 20 min at 400. Saute peppers in butter til soft. (I skipped cooking the peppers 'cause my family likes 'em better raw.) Garnish casserole with peppers and croutons.

Enjoy!
Korrina