I had some questions about meals that I listed for the last Thursday Thirteen so I’m using this post to answer the questions.
Combine 1 1/2 pounds lean ground beef, 1/2 cup raw rice, 1/2 cup finely chopped onion, 1/4 cup chopped green pepper, 1 egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour one 10 1/2 ounce can of condensed tomato soup over meatballs.
This recipe came with my slow cooker and we would cook them about 4 to 5 hours on a medium temperature. This last time I made them in the dutch oven on the stove on medium heat about an hour and a half.
Notice: They ALWAYS burn on the bottom for me. We tried various ways, but they ALWAYS ended up with black on the bottom from the soup. My husband actually eats it, but not the kids and I. The burnt and non-burnt separates easily.
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Tator Tot Casserole
My whole family loves this. There are a lot of varieties – this is just what we do.
It is easy to vary the amounts for whatever size pan you want. We use a glass casserole pan slightly smaller than a 13 x 9 so that is what amounts I will use here.
Brown one pound of burger with onions in it. Then mix in one can of condensed cream soup – usually cream of potato here. Spread the meat and soup in the bottom of the pan. Put a layer of cheese over the meat [my husband will put extra cheese on when he makes it]. Then cover the top with tator tots and bake until the tator tots are browned.
We like our tator tots pretty crispy so sometimes we toast them in the oven while the burger is browning. Last time I had browned the fresh burger then froze it so I layered meat, soup, cheese, tator tots, and let it bake longer.
My kids always put ketchup on it. 🙂