an experiment I executed last weekend -- deliberately small in
case it didn't turn out:


step 1

~1/2 c chopped onion
~3-4c broccoli
1 chopped clove garlic
1 T butter
1 T oil
1 c veg stock

- sautee onion/broccoli/garlic (add in that order) until not quite cooked
- add hot veg broth & simmer until broccoli tender
- correct seasoning, cool to reasonably warm temp & puree


step 2

1 T butter
1 T flour
4 oz half and half
4 oz 1% milk

- make a white sauce, add puree from step 1


step 3

~1 lb ground beef seasoned with salt & pepper
tater tots

- brown ground beef & place in 9x9 casserole dish of your choice
- pour result of step 2 over beef
- top off with one layer tater tots


bake uncovered @375F for about 1 hour



One question: how could you make it taller? If you add more beef then
it would be too much meat, and if you add more of the liquid it's just
gooey. It could possibly benefit from some cooked broccoli that isn't
pureed. The low profile isn't a problem really, it just looks a little
squat.

In article >,
tert in seattle > wrote:

> One question: how could you make it taller? If you add more beef then
> it would be too much meat, and if you add more of the liquid it's just
> gooey. It could possibly benefit from some cooked broccoli that isn't
> pureed. The low profile isn't a problem really, it just looks a little
> squat.

Use a shorter dish <wink>.

leo

tert in seattle wrote:
> an experiment I executed last weekend -- deliberately small in
> case it didn't turn out:
>
>
> step 1
>
> ~1/2 c chopped onion
> ~3-4c broccoli
> 1 chopped clove garlic
> 1 T butter
> 1 T oil
> 1 c veg stock
>
> - sautee onion/broccoli/garlic (add in that order) until not quite
> cooked
> - add hot veg broth & simmer until broccoli tender
> - correct seasoning, cool to reasonably warm temp & puree
>
>
> step 2
>
> 1 T butter
> 1 T flour
> 4 oz half and half
> 4 oz 1% milk
>
> - make a white sauce, add puree from step 1
>
>
> step 3
>
> ~1 lb ground beef seasoned with salt & pepper
> tater tots
>
> - brown ground beef & place in 9x9 casserole dish of your choice
> - pour result of step 2 over beef
> - top off with one layer tater tots
>
>
> bake uncovered @375F for about 1 hour
>
>
>
> One question: how could you make it taller? If you add more beef then
> it would be too much meat, and if you add more of the liquid it's just
> gooey. It could possibly benefit from some cooked broccoli that isn't
> pureed. The low profile isn't a problem really, it just looks a
> little squat.

We don't like broccoli so I use green beans in mine. I also add a good
amount of chopped mushrooms, onions and celery. I would add carrots but my
daughter doesn't like them cooked. I might also add corn to the mix. I do
use a lot of meat because we need to eat less carbs.

I do not use dairy in mine. Instead I use a gravy of beef or mushrooms.

On Tue, 22 May 2012 05:32:32 +0000 (UTC), tert in seattle
> wrote:

> One question: how could you make it taller? If you add more beef then
> it would be too much meat, and if you add more of the liquid it's just
> gooey. It could possibly benefit from some cooked broccoli that isn't
> pureed. The low profile isn't a problem really, it just looks a little
> squat.
>
To be perfectly honest, the only time I've ever seen anyone talk about
a tater tot casserole here. If I'd never seen it, I'd never think
about it, but I do - and when I think about it, I think: WHY do they
do it?

--
Food is an important part of a balanced diet.

On May 22, 6:21*am, Sqwertz > wrote:
> On Tue, 22 May 2012 05:32:32 +0000 (UTC), tert in seattle wrote:
> > - top off with one layer tater tots
>
> > bake uncovered @375F for about 1 hour
>
> > One question: how could you make it taller?
>
> Stand the tater tots on end.
>
> You lost me with all that broccoli and ground beef.
>

Mom made it with frozen beans and corn, not broccoli.

On Mon, 21 May 2012 23:20:24 -0700, Leonard Blaisdell
> wrote:

> In article >,
> tert in seattle > wrote:
>
> > One question: how could you make it taller? If you add more beef then
> > it would be too much meat, and if you add more of the liquid it's just
> > gooey. It could possibly benefit from some cooked broccoli that isn't
> > pureed. The low profile isn't a problem really, it just looks a little
> > squat.
>
> Use a shorter dish <wink>.
>
You're on to something there. Reversing that thought... a souffle
dish would work, reduce the quart size and build the casserole up.


--
Food is an important part of a balanced diet.

Julie Bove wrote:
> tert in seattle wrote:
>> an experiment I executed last weekend -- deliberately small in
>> case it didn't turn out:
>>
>>
>> step 1
>>
>> ~1/2 c chopped onion
>> ~3-4c broccoli
>> 1 chopped clove garlic
>> 1 T butter
>> 1 T oil
>> 1 c veg stock
>>
>> - sautee onion/broccoli/garlic (add in that order) until not quite
>> cooked
>> - add hot veg broth & simmer until broccoli tender
>> - correct seasoning, cool to reasonably warm temp & puree
>>
>>
>> step 2
>>
>> 1 T butter
>> 1 T flour
>> 4 oz half and half
>> 4 oz 1% milk
>>
>> - make a white sauce, add puree from step 1
>>
>>
>> step 3
>>
>> ~1 lb ground beef seasoned with salt & pepper
>> tater tots
>>
>> - brown ground beef & place in 9x9 casserole dish of your choice
>> - pour result of step 2 over beef
>> - top off with one layer tater tots
>>
>>
>> bake uncovered @375F for about 1 hour
>>
>>
>>
>> One question: how could you make it taller? If you add more beef then
>> it would be too much meat, and if you add more of the liquid it's just
>> gooey. It could possibly benefit from some cooked broccoli that isn't
>> pureed. The low profile isn't a problem really, it just looks a
>> little squat.
>
> We don't like broccoli so I use green beans in mine. I also add a good
> amount of chopped mushrooms, onions and celery. I would add carrots but my
> daughter doesn't like them cooked. I might also add corn to the mix. I do
> use a lot of meat because we need to eat less carbs.
>
> I do not use dairy in mine. Instead I use a gravy of beef or mushrooms.

oh yeah, mushrooms -- those are going into the next iteration

I left them out because I thought the boys might like it with just
broccoli, but nope

sf wrote:
> On Tue, 22 May 2012 05:32:32 +0000 (UTC), tert in seattle
> wrote:
>
>> One question: how could you make it taller? If you add more beef then
>> it would be too much meat, and if you add more of the liquid it's just
>> gooey. It could possibly benefit from some cooked broccoli that isn't
>> pureed. The low profile isn't a problem really, it just looks a little
>> squat.
>>
> To be perfectly honest, the only time I've ever seen anyone talk about
> a tater tot casserole here. If I'd never seen it, I'd never think
> about it, but I do - and when I think about it, I think: WHY do they
> do it?

It's a fair question. I never made one before, but because I am from
the midwest it was just a matter of time before it happened. It was
really good for a casserole.

Oh yeah I forgot to write down -- a 1/2 cup of grated cheddar went
between the creamed broccoli layer and the tater tots.

On May 22, 9:53*am, barbie gee > wrote:
> On Tue, 22 May 2012, tert in seattle wrote:
> > sf wrote:
> >> On Tue, 22 May 2012 05:32:32 +0000 (UTC), tert in seattle
> >> > wrote:
>
> >>> One question: how could you make it taller? *If you add more beef then
> >>> it would be too much meat, and if you add more of the liquid it's just
> >>> gooey. *It could possibly benefit from some cooked broccoli that isn't
> >>> pureed. *The low profile isn't a problem really, it just looks a little
> >>> squat.
>
> >> To be perfectly honest, the only time I've ever seen anyone talk about
> >> a tater tot casserole here. *If I'd never seen it, I'd never think
> >> about it, but I do - and when I think about it, I think: WHY do they
> >> do it?
>
> > It's a fair question. *I never made one before, but because I am from
> > the midwest it was just a matter of time before it happened. *It was
> > really good for a casserole.
>
> > Oh yeah I forgot to write down -- a 1/2 cup of grated cheddar went
> > between the creamed broccoli layer and the tater tots.
>
> I am late to this thread, but wanted to point out an old-school variant
> that made me first fall in love w/ Tater Tot casserole.
>
> 1 "box" of frozen mixed veg on the bottom, some condensed mushroom soup,
> the browned ground meat w/ seasoning and some onions, then some more
> mushroom soup and cheese, then the tater tots on top. *Baked covered for
> awhile, then uncovered.
>
> Clearly the height issue can be resolved via the baking dish; a flat
> lasagna pan will be shorter than putting it in a casserole bowl shaped
> baking dish. *Or, just try more veg layer, with something the kids like..
> Carrots maybe? *w/ the brocolli puree, that could be good, I think.
>
> Clever to try to hide the brocolli! *I kinda like mixed veg over any of
> the choices I've heard here so far.

The acceptability of mixed frozen vegetables depends entirely on if
the mix includes lima beans or not. That's about the only food that I
will still not eat. And I am not alone: when was the last time you saw
lima beans in the produce department?

barbie gee wrote:
>
>
> On Tue, 22 May 2012, tert in seattle wrote:
>
>> sf wrote:
>>> On Tue, 22 May 2012 05:32:32 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> One question: how could you make it taller? If you add more beef then
>>>> it would be too much meat, and if you add more of the liquid it's just
>>>> gooey. It could possibly benefit from some cooked broccoli that isn't
>>>> pureed. The low profile isn't a problem really, it just looks a little
>>>> squat.
>>>>
>>> To be perfectly honest, the only time I've ever seen anyone talk about
>>> a tater tot casserole here. If I'd never seen it, I'd never think
>>> about it, but I do - and when I think about it, I think: WHY do they
>>> do it?
>>
>> It's a fair question. I never made one before, but because I am from
>> the midwest it was just a matter of time before it happened. It was
>> really good for a casserole.
>>
>> Oh yeah I forgot to write down -- a 1/2 cup of grated cheddar went
>> between the creamed broccoli layer and the tater tots.
>
> I am late to this thread, but wanted to point out an old-school variant
> that made me first fall in love w/ Tater Tot casserole.
>
> 1 "box" of frozen mixed veg on the bottom, some condensed mushroom soup,
> the browned ground meat w/ seasoning and some onions, then some more
> mushroom soup and cheese, then the tater tots on top. Baked covered for
> awhile, then uncovered.
>
> Clearly the height issue can be resolved via the baking dish; a flat
> lasagna pan will be shorter than putting it in a casserole bowl shaped
> baking dish. Or, just try more veg layer, with something the kids like.
> Carrots maybe? w/ the brocolli puree, that could be good, I think.
>
> Clever to try to hide the brocolli! I kinda like mixed veg over any of
> the choices I've heard here so far.

Yeah I'm thinking stack more veggies in there and maybe as two layers
like your approach. I wasn't trying to hide broccoli though -- my kids
actually will eat it. I'm averse to that whole deception thing anyhoo...

tert in seattle wrote:
>
<snip recipe that sounds pretty tasty>

> One question: how could you make it taller? If you add more beef then
> it would be too much meat, and if you add more of the liquid it's just
> gooey. It could possibly benefit from some cooked broccoli that isn't
> pureed. The low profile isn't a problem really, it just looks a little
> squat.

I would use bite sized pieces of brocolli and DON'T puree the ingredients in
Step 1. You can also serve in a bowl rather than on a plate. I do that
with casseroles often.

Gary

Gary wrote:
> tert in seattle wrote:
>>
><snip recipe that sounds pretty tasty>
>
>> One question: how could you make it taller? If you add more beef then
>> it would be too much meat, and if you add more of the liquid it's just
>> gooey. It could possibly benefit from some cooked broccoli that isn't
>> pureed. The low profile isn't a problem really, it just looks a little
>> squat.
>
> I would use bite sized pieces of brocolli and DON'T puree the ingredients in
> Step 1. You can also serve in a bowl rather than on a plate. I do that
> with casseroles often.
>
> Gary

good ideas...thanks Gary

On 5/22/2012 1:19 PM, spamtrap1888 wrote:

> The acceptability of mixed frozen vegetables depends entirely on if
> the mix includes lima beans or not. That's about the only food that I
> will still not eat. And I am not alone: when was the last time you saw
> lima beans in the produce department?

I like lima beans, though I hardly ever have them. I see
them fresh at the farmer's stand and the produce market, but
only in season. No one's importing them out of season.

Fresh lima beans sauteed in butter, to die for.

nancy

tert in seattle wrote:

>an experiment I executed last weekend
> -- deliberately small in
>case it didn't turn out:

<snip>

Ironically enough that's exactly what I have in the oven now for supper.
This is something I rarely ever change up, as the way I look at it, why
mess with a good thing? This is the way my family has always liked it,
and I've probably been making this now for at least 40 years.

I lightly brown 1-1/2 lbs. super lean ground beef with 1 diced onion and
while that is cooking, I dice up around 6 oz. cheese. This is usually
the only thing I o change up, as for years I would use American, but
have used sharp Cheddar, Pepper Jack and Smoked Cheddar (which is what
I'm using tonight). I add 1 can of Healthy Request cream of mushroom
soup and pepper to the meat mixture and stir in well to mix. Put 32 oz
pkg. frozen tater tots in a 3 qt. casserole (sprayed with Pam) and mix
in the meat/soup mixture and diced up cheese and mix. Bake at 350º for
1 hour.

If I had $1 for every time I've made this, I'd be a rich woman today. I
think I could do it blindfolded!

Judy

tert in seattle wrote:

>Yeah I'm thinking stack more veggies in
> there and maybe as two layers like your
> approach. I wasn't trying to hide broccoli
> though -- my kids actually will eat it. I'm
> averse to that whole deception thing
> anyhoo...

We do not care for veggies baked IN the casserole. I tried a new tator
tot casserole recipe once, that called for green beans and nobody cared
much for that, and hubby would have a royal fit if I tried to put
broccoli in it! :-) We have them separately, or else just a nice salad.
Tonight I've made a coleslaw to go with the casserole.

Judy

"Judy Haffner" > wrote in message
...

tert in seattle wrote:

>an experiment I executed last weekend
> -- deliberately small in
>case it didn't turn out:

<snip>

Ironically enough that's exactly what I have in the oven now for supper.
This is something I rarely ever change up, as the way I look at it, why
mess with a good thing? This is the way my family has always liked it,
and I've probably been making this now for at least 40 years.

I lightly brown 1-1/2 lbs. super lean ground beef with 1 diced onion and
while that is cooking, I dice up around 6 oz. cheese. This is usually
the only thing I o change up, as for years I would use American, but
have used sharp Cheddar, Pepper Jack and Smoked Cheddar (which is what
I'm using tonight). I add 1 can of Healthy Request cream of mushroom
soup and pepper to the meat mixture and stir in well to mix. Put 32 oz
pkg. frozen tater tots in a 3 qt. casserole (sprayed with Pam) and mix
in the meat/soup mixture and diced up cheese and mix. Bake at 350º for
1 hour.

If I had $1 for every time I've made this, I'd be a rich woman today. I
think I could do it blindfolded!

Judy
=========

Yes, about 25 years ago I won a weekly newspaper prize with my recipe, same
as yours, except regular mushroom soup. I got...wait for it, a $2.00 prize.
LOL

Cheri

On May 22, 6:31*pm, (Judy Haffner) wrote:
> tert in seattle wrote:
> >Yeah I'm thinking stack more veggies in
> > there and maybe as two layers like your
> > approach. I wasn't trying to hide broccoli
> > though -- my kids actually will eat it. I'm
> > averse to that whole deception thing
> > anyhoo...
>
> We do not care for veggies baked IN the casserole. I tried a new tator
> tot casserole recipe once, that called for green beans and nobody cared
> much for that, and hubby would have a royal fit if I tried to put
> broccoli in it! :-) We have them separately, or else just a nice salad.
> Tonight I've made a coleslaw to go with the casserole.

We either had the corn and beans as a separate layer, or mixed with
the ground beef. But being a one-dish meal was the compelling
advantage of the tater tot casserole.

"Cheri" > wrote in message
...
> Yes, about 25 years ago I won a weekly newspaper prize with my recipe,
> same as yours, except regular mushroom soup. I got...wait for it, a $2.00
> prize. LOL

My mom didn't put onion in hers. Or cheese. She used cream of celery soup
and canned green beans.

"tert in seattle" > wrote in message
...
>
> an experiment I executed last weekend -- deliberately small in
> case it didn't turn out:
>
>
> step 1
>
> ~1/2 c chopped onion
> ~3-4c broccoli
> 1 chopped clove garlic
> 1 T butter
> 1 T oil
> 1 c veg stock
>
> - sautee onion/broccoli/garlic (add in that order) until not quite cooked
> - add hot veg broth & simmer until broccoli tender
> - correct seasoning, cool to reasonably warm temp & puree
>
>
> step 2
>
> 1 T butter
> 1 T flour
> 4 oz half and half
> 4 oz 1% milk
>
> - make a white sauce, add puree from step 1
>
>
> step 3
>
> ~1 lb ground beef seasoned with salt & pepper
> tater tots
>
> - brown ground beef & place in 9x9 casserole dish of your choice
> - pour result of step 2 over beef
> - top off with one layer tater tots
>
>
> bake uncovered @375F for about 1 hour
>
>
>
> One question: how could you make it taller? If you add more beef then
> it would be too much meat, and if you add more of the liquid it's just
> gooey. It could possibly benefit from some cooked broccoli that isn't
> pureed. The low profile isn't a problem really, it just looks a little
> squat.
>
>

What's with the broccoli? Never heard of that in tater tot casserole.
What's next? Throw in some brussels sprouts or lima beans? IMHO, it's a
ridiculous recipe for tater tot casserole. I do have a recipe for brussels
sprouts baked in a cream sauce. If anyone cares for me to post it again I
will dig it up.

Jill

jmcquown wrote:
>
> "tert in seattle" > wrote in message
> ...
>>
>> an experiment I executed last weekend -- deliberately small in
>> case it didn't turn out:
>>
>>
>> step 1
>>
>> ~1/2 c chopped onion
>> ~3-4c broccoli
>> 1 chopped clove garlic
>> 1 T butter
>> 1 T oil
>> 1 c veg stock
>>
>> - sautee onion/broccoli/garlic (add in that order) until not quite cooked
>> - add hot veg broth & simmer until broccoli tender
>> - correct seasoning, cool to reasonably warm temp & puree
>>
>>
>> step 2
>>
>> 1 T butter
>> 1 T flour
>> 4 oz half and half
>> 4 oz 1% milk
>>
>> - make a white sauce, add puree from step 1
>>
>>
>> step 3
>>
>> ~1 lb ground beef seasoned with salt & pepper
>> tater tots
>>
>> - brown ground beef & place in 9x9 casserole dish of your choice
>> - pour result of step 2 over beef
>> - top off with one layer tater tots
>>
>>
>> bake uncovered @375F for about 1 hour
>>
>>
>>
>> One question: how could you make it taller? If you add more beef then
>> it would be too much meat, and if you add more of the liquid it's just
>> gooey. It could possibly benefit from some cooked broccoli that isn't
>> pureed. The low profile isn't a problem really, it just looks a little
>> squat.
>>
>>
>
> What's with the broccoli? Never heard of that in tater tot casserole.
> What's next? Throw in some brussels sprouts or lima beans? IMHO, it's a
> ridiculous recipe for tater tot casserole. I do have a recipe for brussels
> sprouts baked in a cream sauce. If anyone cares for me to post it again I
> will dig it up.
>
> Jill

thanks Sheldon

"tert in seattle" > wrote in message
...
> jmcquown wrote:
>>
>> "tert in seattle" > wrote in message
>> ...
>>>
>>> an experiment I executed last weekend -- deliberately small in
>>> case it didn't turn out:
>>>
>>>
>>> step 1
>>>
>>> ~1/2 c chopped onion
>>> ~3-4c broccoli
>>> 1 chopped clove garlic
>>> 1 T butter
>>> 1 T oil
>>> 1 c veg stock
>>>
>>> - sautee onion/broccoli/garlic (add in that order) until not quite
>>> cooked
>>> - add hot veg broth & simmer until broccoli tender
>>> - correct seasoning, cool to reasonably warm temp & puree
>>>
>>>
>>> step 2
>>>
>>> 1 T butter
>>> 1 T flour
>>> 4 oz half and half
>>> 4 oz 1% milk
>>>
>>> - make a white sauce, add puree from step 1
>>>
>>>
>>> step 3
>>>
>>> ~1 lb ground beef seasoned with salt & pepper
>>> tater tots
>>>
>>> - brown ground beef & place in 9x9 casserole dish of your choice
>>> - pour result of step 2 over beef
>>> - top off with one layer tater tots
>>>
>>>
>>> bake uncovered @375F for about 1 hour
>>>
>>>
>>>
>>> One question: how could you make it taller? If you add more beef then
>>> it would be too much meat, and if you add more of the liquid it's just
>>> gooey. It could possibly benefit from some cooked broccoli that isn't
>>> pureed. The low profile isn't a problem really, it just looks a little
>>> squat.
>>>
>>>
>>
>> What's with the broccoli? Never heard of that in tater tot casserole.
>> What's next? Throw in some brussels sprouts or lima beans? IMHO,
>> it's a
>> ridiculous recipe for tater tot casserole. I do have a recipe for
>> brussels
>> sprouts baked in a cream sauce. If anyone cares for me to post it again
>> I
>> will dig it up.
>>
>> Jill
>
> thanks Sheldon
>

Excuse me? Anyway, there's a tasty baked brussels sprouts in cream sauce
out there if anyone cares.