Recipe Name Tater Tot Casserole Submitted by jgouker Recipe Description S00202 Quantity 100 Quantity Unit 1 Cup Servings Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 80 Usda default (100 gm - 4 oz) 1# Ground beef, browned ...pour off most of the fat 10 cups, chopped Large Yellow Onions, Chopped 200 ounces Cream of Mushroom Soup, 98% Fat Free 1 cup Catsup, low sodium 3 tablespoons garlic powder 1 cup Worcestershire sauce 106 3/4 servings ( 3 oz ) Potato Tater Barrels 2 tablespoons cooking oil spray Steps Sequence Step 1 COOK BEEF AND ONIONS OVER MEDIUM HEAT IN ROASTING PANS, OR IN STEAM JACKETED KETTLES, UNTIL THOROUGHLY BROWNED, STIRRING TO BREAK UP PIECES. DRAIN OFF EXCESS FAT. 2 COMBINE SOUP, KETCHUP, WORCESTERSHIRE SAUCE, AND GARLIC IN STOCK POT OR LARGE BOWL. ADD SOUP MIXTURE TO BEEF AND ONIONS. MIX WELL. SCOOP MIXTURE INTO 4" LINE PANS LEAVING 1-1/2 TO 2 INCHES OF SPACE AT THE TOP. 3 PLACE TATER TOTS EVENLY OVER RECIPE IN EACH PAN (LEVEL WITH THE EDGE OF THE PAN). USING A CONVECTION OVEN, BAKE 20 MINUTES AT 300 F (OR UNTIL TATER TOTS ARE EVENLY BROWNED). 4 Note 1: CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS. CCP: HOLD FOR SERVICE AT 140 F OR HIGHER. SERVING SIZE IS APPROXIMATELY 1-"HEAPING" 8-OZ LADEL (10 OZ). AIM FOR EQUAL PARTS MEAT MIXTURE AND TOTS 5 Note 2: CHOP ONIONS BEFORE MEASURING. THAW TATER TOTS BEFORE USING (CAN BE MEASURED FROZEN). SPRAY LINE PANS W/NON-STICK COOKING SPRAY.