In the Beginning, God Created...
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From: SJC
Unkie 8D's "Shitty" Tater Tot Casserole:
1 lb. of Hamburger meat (fattier, the better)
1 large white onion or whatever looks better (or cheaper) at the store/Chopped
3 LARGE cans of CAMPBELL'S cream-of-mushroom soup
1 1lb. (the BIG 'un) bag of GENERIC tater tots (Ore-Ida gets too crispy, and not 'shitty' enough)
1 1lb. bag of shredded cheese (I've had good luck with Sargento Nacho blend, YMMV)
Garlic Powder
Salt
Pepper
Tobasco
Pam
Coat Large frying pan with Pam. Sigh heavily, as this will be the last healthy thing you do for a bit. Start the tater tots in the oven. Add Kosher salt/sea salt if you think you really need some more sodium.
Then, take 1/4 to 1/2 of your chopped onion and throw it into the pan. If you have butter/margerine, go ahead and throw that it to help carmalize the onion. When the onion looks good and cooked up a bit, throw the meat in and add some garlic powder. Stir onions and meat together, and let meat cook until it's no longer red. Then, throw in 1/3 of the onion, stir it in, and let meat cook until it's done. When meat looks close to done, drain any fat (and trust me, there should be some), and then add some more garlic powder, Salt, Pepper and Tobasco. Keep warm.
When your tots are done, grab a casserole dish. Layer meat/onions, then tots, then take the uncooked cream of mushroom and apply a nice layer of the soup mix on top of the tots. The layer should not be thick, but all tots should be coated. Repeat depending on the depth of the dish. Dump as much of the shredded cheese mix as possible, add more tobasco to the top.
Bake at 375 for 20-25 minutes, or until there's a nice crispy on the on the top of the casserole and/or it's hot enough to burn the roof of your mouth several times over.
Remove, let cool, serve. One heaping spoonfull should keep you fed for the whole day.
1 lb. of Hamburger meat (fattier, the better)
1 large white onion or whatever looks better (or cheaper) at the store/Chopped
3 LARGE cans of CAMPBELL'S cream-of-mushroom soup
1 1lb. (the BIG 'un) bag of GENERIC tater tots (Ore-Ida gets too crispy, and not 'shitty' enough)
1 1lb. bag of shredded cheese (I've had good luck with Sargento Nacho blend, YMMV)
Garlic Powder
Salt
Pepper
Tobasco
Pam
Coat Large frying pan with Pam. Sigh heavily, as this will be the last healthy thing you do for a bit. Start the tater tots in the oven. Add Kosher salt/sea salt if you think you really need some more sodium.
Then, take 1/4 to 1/2 of your chopped onion and throw it into the pan. If you have butter/margerine, go ahead and throw that it to help carmalize the onion. When the onion looks good and cooked up a bit, throw the meat in and add some garlic powder. Stir onions and meat together, and let meat cook until it's no longer red. Then, throw in 1/3 of the onion, stir it in, and let meat cook until it's done. When meat looks close to done, drain any fat (and trust me, there should be some), and then add some more garlic powder, Salt, Pepper and Tobasco. Keep warm.
When your tots are done, grab a casserole dish. Layer meat/onions, then tots, then take the uncooked cream of mushroom and apply a nice layer of the soup mix on top of the tots. The layer should not be thick, but all tots should be coated. Repeat depending on the depth of the dish. Dump as much of the shredded cheese mix as possible, add more tobasco to the top.
Bake at 375 for 20-25 minutes, or until there's a nice crispy on the on the top of the casserole and/or it's hot enough to burn the roof of your mouth several times over.
Remove, let cool, serve. One heaping spoonfull should keep you fed for the whole day.
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Joined: Apr 2002
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From: San Francisco
Originally Posted by WestSideBilly,Jul 25 2006, 09:37 AM
Still stuck on that darn day of rest, trying to get to the eigth day. 
Tired... really really tired.
Tired... really really tired.
well hope you make it to day 8
quick... reaaaaaaaaaaal quick
Thread Starter
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Joined: Apr 2002
Posts: 14,912
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From: San Francisco
Originally Posted by zdave87,Jul 25 2006, 09:44 AM
And on the 9th, Maryann turned down WSB.
uch: 
