1 bag frozen tater tots
1 can each of Cream of Celery and Cream of Mushroom soup
1 can Evaporated milk
1 can corn or bag of frozen sweet style corn (optional)
Preheat oven to 350 degrees F
In a skillet brown ground beef, drain.
Spread ground beef and corn (if using) in bottom of a 9x11 baking dish that has been sprayed with cooking spray. Spread frozen tater tots on top. In a separate mixing bowl, mix soups and evaporated milk together. Pour over top of tater tots. Bake in oven for 45 minutes to 1 hour or until Golden and bubbly. Let stand for 10 minutes before serving.
(For a fun twist we sometimes substitute McCain Smiley Fries for the tater tots.)
Variation: Use 1 can of cheddar cheese soup instead of the cream of mushroom soup or replace both soups with 2 cans cheddar cheese soup. Makes a cheeseburger tater tot casserole. If you do this though you may want to add some diced onions for added flavor.
I put this in the recipe builder on Weight Watchers and for the original recipe with out the corn it's 12 servings at 11 points each. You could use low fat/fat free soups and evaporated milk and it would probably change the points amounts.
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