These simple peanut butter cookies are flavorful, keep their softness, and aren’t overly sugary. After this one, you won’t prepare another recipe!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 4 tablespoons butter
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 tablespoon garlic, minced
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (14.5 ounce) can peas and carrots, drained
- 1 (14 ounce) can whole kernel corn
- 2 pounds ground beef
- 2 teaspoons Worcestershire sauce
- 1 (8 ounce) package shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11×17-inch baking sheet.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
- Melt butter in a stockpot or braising pan over low heat. Add onion, celery, garlic, rosemary, thyme, salt, and pepper. Increase heat to medium-low and cook for 15 minutes, stirring occasionally. Reduce heat to low. Add peas and carrots and corn. Continue stirring occasionally.
- Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat. Pour beef into the stockpot. Add Worcestershire sauce and mix well. Pour mixture into the prepared casserole dish and level the top. Spread potato nuggets on top.
- Bake in the preheated oven, rotating halfway, until heated through, about 30 minutes. Add cheese on top and bake until cheese melts, about 15 minutes more.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 14 g |
| Sodium | 843 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I used mashed potatoes instead of the tots because I had leftovers and also added 2 tbs of sour cream and 1 tsp Lawry’s season salt to the beef mixture which gave the much needed salt
I made this exactly as written and everyone loved it! The only thing that I might change next time would be to add more tots.
This was delicious. I changed it up a bit. I used frozen peas and corn and omitted the carrots. I seasoned my beef and added more Worcestershire sauce and garlic.
I’d make it again. Only thing I changed was the canned peas and carrots; I used fresh and lightly steamed.
I really like this recipe and have found that it is even better the nest day. I cook a batch and keep it in the refrigerator overnight or even for a few days… seems like the flavors get a chance to meld together a little bit more.