Last week, a friend posted a recipe for a cheesy hamburger casserole topped with tater tots, and it looked so comforting and satisfying that I knew we had to try it. I think the original recipe was for browned, ground beef to be layered beneath cream of mushroom soup and a canned veggie of choice and then topped with tater tots, baked, and covered with the shredded cheese of your choice. It sounded amazing, but we had a couple of problems. Frank doesn’t like mushrooms, I already had a plan for the ground beef this week, and we have quite enough cheese in the menu as is.
We did have extra chicken soup, though, and extra boiled chicken – two things that are almost always in our fridge at some point in the week. So forget about the ground beef and the canned, condensed soup, and the canned veggies and all of that extra salt topped with cheese. Instead, we have homemade, leftover chicken soup with carrots, okra, and celery, supplemented with extra pieces of boiled chicken. I topped that with frozen tater tots and baked for about 45 minutes at 350°. We left the cheese out and enjoyed a crispy potatoe top on our leftover chicken soup and it was pretty yummy. Frank gave it a 9 on a 1-10 scale, so that’s a win.
Aubrey's Life 