If I am baking this from one of my frozen pre-prepared stashed casseroles, I pull it out the night before and thaw it in the fridge. In a heavy skillet on the stove top, cook sausage, drain, and set aside. Lightly grease an 8 or 9-inch baking dish with cooking spray. Spray a 13x9 baking dish with cooking spray. Then top with the tots, and bake in my lasagna dish for one casserole with leftovers, or I divide it up into 2 smaller ones and freeze the other for a 'rainy day.' The water from the frozen vegetables and the frozen tots mixes with the soup when it bakes, so truthfully you could leave out the milk and it wouldn't be a problem. Step 1: Preheat oven to 350 degrees F (175 degrees C). I put a generous frozen mixed vegetable layer, and use reduced fat (2% milk) cheese I have on hand. Drain excess fat, and season with salt and pepper to taste. In a large skillet over medium-high heat, brown the ground beef with the onions. To use a whole pack of ground turkey (2.5 lbs), I mix in 2 cans of healthy request cream of mushroom soup, with the 1/2 cup of milk. Preheat oven to 350 degrees F (175 degrees C). In fact, I just had the leftovers for lunch today! However, I have tweaked it for a more healthy recipe, and I make a BIG BATCH at one time cause I do love the stuff! I buy the big packs of ground turkey and the big bag of frozen organic mixed vegetables at Sam's Club. In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. I have been eating this ever since I was a kid, and this is one of my favorite comfort casseroles.
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