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No pantry is complete without potatoes!!!  We always have potatoes in ours. They’re such a basic staple!

They can be mashed, fried, baked or when combined with other ingredients, they become a “side” dish!.

But do we know which kind to use for which recipe? 

Did you ever wonder why your mashed potatoes didn’t turn out as fluffy as you thought they should be? Did you ever consider that perhaps you were using the wrong type of potatoes?  I did some serious research and learned a little about  “Potatoes 101”!

 

There are  different kinds out there that fall into the following basic types:

   1st variety is the: “floury” (the most popular), “known as “Russet”, “Idaho” andYukon Gold” ( Yukon Gold also falls in the all-purpose” category) These have a fluffy texture because of the high starch and little water content, which makes it good for mashed potatoes. But also good for French fries.

 

2nd variety is the “waxy”, which has the highest water content.Red Potatoes,  also called “new” potatoes fall in this category. They are “round reds” and “round whites”. They are good for the popular  Red Potato Salad,  but not good for mashed potatoes because they won’t absorb the butter and cream or fluff up!

This month we’re going in a little different direction with our potato, using an “off-spring” of the potato famously known as, “Tater Tots”!  “Tater Tots are a favorite with children as well as adults.

This delicious featured casserole has all the makings of a cheese-burger…hamburger, onions and cheese! You might add a salad, rolls and dessert and you have a meal good enough for company!!!  So here is our

Tater Tot Casserole….
Bon Appetit!!

Tater Tot Casserole

 

1 lb. lean hamburger (80/20 preferred)

1 medium size Vidalia onion, chopped

1 (10.5-oz.) can Cream of Celery soup, undiluted

½ cup sour cream

1, 32-oz. bag frozen Tater Tots (do not thaw)

6 slices lean bacon, fried crisp and crumbled, divided

2 cups shredded medium Cheddar cheese, divided

Thinly sliced fresh green onions, about ¼ to 1/3 cup

 

Preheat oven to 350 degrees. In a medium size non-stick skillet, crumble the hamburger and chopped onions, stirring constantly with wooden spoon, until brown.Drain the fat and return mixture to the pan. Stir in the undiluted soup and sour cream, mixing well.

In a lightly greased 9x13 baking dish place half of the Tater Tots in a single layer. Spoon and spread the meat/onion mixture evenly over the potatoes.

Sprinkle half of the crumbled bacon and 1 cup of the shredded cheese over the bacon. Put the rest of the Tater Tots on top of the cheese/bacon layer. Sprinkle the rest of the crumbled bacon and the other cup of shredded cheese on top. Sprinkle a generous amount of the green onion slices on top. (for garnish)  Bake for 40 to 45 minutes until top is nice and brown.

Serve immediately.  Makes 8 to 10 servings.

 

Note: The casserole in the photo is half of the recipe in an 8-inch Pyrex baking dish.

Always dry your potatoes thoroughly after boiling so they will soak up the butter and cream and mash fluffy.

 

Don’t store your potatoes with onions. It will cause them to sprout.

 

Also don’t store them in plastic bags…they can’t “breathe”!

 

Check out my recipe for Red Potato Salad in index, June 2018

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For more popular uses of potatoes, check out these dishes in our recipe index:

 

Baked Potato Soup……….  Jan. 2014

Garlic Mashed Potatoes….March 2013

German Potato Salad….....June 2011

Potato Pancakes………….Oct. 2011

Scalloped Potatoes………Oct. 2010

Twice Baked Potatoes…..Oct. 2010 & March 2013

Old Fashioned Southern Potato Salad….July 2010

Recipe Archives
October, 2019