MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Tater Tot Casserole
Categories: Vegetables, Beef, Potatoes, Dairy, Cheese
Yield: 8 servings

1/2 c Unsalted butter
2 Carrots; peeled, fine
- chopped
2 Celery ribs; fine chopped
1 lg Onion; fine chopped
Salt & black pepper
3/4 c All-purpose flour
3 c Whole milk
2 tb Broth base or bouillon
2 lb Ground beef
9 oz Frozen peas or corn, or
- both
1 1/2 lb Frozen Tater Tots
1 c Shredded Cheddar (opt)
Chopped fresh parsley; for
- serving (opt)
Ketchup; for serving (opt)

Set the oven @ 400°F/205°C.

MAKE THE CREAMED SOUP: In a large pot, melt 6
tablespoons butter over medium-high heat. Add the
carrots, celery, half the onion and a pinch of salt and
cook, stirring occasionally, until soft, 12 to 15
minutes.

Stir in the flour and cook for another minute. Add half
the milk and cook, stirring, until thickened. Add the
remaining milk and cook, stirring, until very thick.
Stir in the broth base, and season to taste with salt
and pepper. Pour into a heat-safe bowl and set aside.

Wipe out the pot and set it back over medium-high heat.
Melt the remaining 2 tablespoons butter, then add the
remaining onion and a pinch of salt. Cook, stirring,
until soft, 5 to 7 minutes. Add the ground beef and
cook, breaking up with a wooden spoon, until browned.
Stir in the peas or corn and season to taste with salt
and pepper.

Using a slotted spoon, drain and discard any excess
liquid from the beef mixture. Transfer half the mixture
to a 4-quart casserole dish and spread it out evenly.
Spread half the creamed soup mixture on top. (It can be
tricky to spread the soup over the beef, but it’s OK if
it gets messy and mixes together a little bit.)

Add the remaining beef mixture on top in an even layer,
and spread the remaining creamed soup mixture on top.
Cover with Tater Tots, sprinkle with another pinch of
salt and pepper, then with cheese, if using.

Bake until the tots are golden brown and crispy on top,
about 45 minutes. Let cool slightly. Sprinkle with
parsley and serve with ketchup, if using.

TO MAKE AHEAD, complete through the end of Step 4. Let
cool completely, then wrap in plastic wrap, and
refrigerate or freeze until ready to bake. The casserole
will last two days in the refrigerator and three months
in the freezer. If reheating from the refrigerator,
remove the plastic wrap and proceed as directed, baking
few minutes extra until heated through.

TO REHEAT FROM FROZEN, remove the plastic wrap, cover
with foil and bake @ 350°F/175°C for 1 hour, then
uncover and increase the heat to 400°F/205°C and bake
for another 20 to 30 minutes, until tots are golden
brown and the casserole is heated through.

By Sam Sifton

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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