Another cheesy, ooey gooey recipe from my kitchen to yours.  This is a favorite of ours once every couple weeks.  Real good with Yukon Gold Potatoes, but any kind works.  For this recipe because I was in a hurry, I microwaved the potatoes for a minute or so to cook half way so that the time in the oven isn’t as long.  Don’t overcook them if you do this, or you will have mush.  I also left the skins on this time, when I usually peel them.

Preheat oven to 375 degrees

Ingredients:

• Olive Oil
• 1/2 Onion, Diced
• 3-5 Garlic Cloves, Pressed or Diced Fine
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Can Chicken Stock
• 1 Cup Cheddar Cheese
• 3 Potatoes, Sliced Thin

Saute in some olive oil, the onion and garlic.

When the onions are opaque, add your flour and cook for a minute or so, then add your chicken broth and milk and cook until bubbly and thick.

Add your cheese.

Stir together until nicely mixed in.

Next prepare a section on your counter for an assembly station.  Grab your casserole dish, any size will do, salt and pepper, cheese and potatoes.

I sprayed my dish with Pam first.  Place one layer of potatoes on the bottom of the pan, add salt and pepper.

Next add a layer of cheese.

Repeat this step several times until you have run out of potatoes and cheese.

Pop in the oven for 20 minutes if you cooked the potatoes in the microwave first, or 45-50 minutes if they were raw. Enjoy!

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Ingredients:

• 1 lb. ground beef
• 1 10 3/4 oz can cream of mushroom soup
• 1 14 1/2 oz can sliced green beans (drained)
• 1 cup diced onion
• 2 T minced garlic (fresh or processed)
• frozen tater tots
• shredded cheddar cheese

Brown beef in skillet. Add onions and garlic while beef is still somewhat pink. Cook until beef is no longer pink and onions are opaque.

Add soup & green beans to beef mixture in the same skillet. Mix until well blended. Your mixture will be somewhat thick. You can leave it this way (which is best) or add 1/4 cup milk to thin it out.

Pour entire mixture into an 8×8 or 9×11 glass baking dish.

Arrange frozen tater tots in a single layer on top of mixture. Bake according to tater tot instructions on pkg. I baked mine at 425 for 20 minutes.

Remove dish from oven, sprinkle shredded cheese over top of tots and bake another 5 minutes or until cheese is gooey and melted. YUM

Options: After baking, sprinkle diced green onions on top and a dollop of sour cream.

Contributed by: Beth Rish

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