Tuesday, December 3, 2013

Every Kid Loves #TaterTotCasserole and Campbell's Soup #EasyDinners

I don't why I thought that when I had kids they would all be the same, or at least very similar. Turns out all five are extremely different, and that goes for their taste in food as well. Here's how they shake out:

(written originally in 2013)
  • Joel is 12 now and will eat anything. His taste in food has changed a lot over the years, and he appreciates food with onions, tomatoes and any veggie these days. He likes to try new things and likes it spicy quite often.
  • Michael is 10, and we've always joked that he's our vegetarian.
  • Callie is 8 and can be picky, but has always loved things like broccoli, asparagus and any green veggie!
  • Eva is almost 6 and is super picky because she would eat sweets all day if she could. Isn't a cookie/fruit pizza a meal, after all? She will eat green beans all day long if you let her, though!
  • Samuel is 4 now and will shovel anything in simply because it's fuel for his energy streak that is nonstop.
Mealtime at my house this past summer. Party of 9 on this particular evening.
I like to use a lot of soups in my cooking because they are kid friendly. I use cream of soups to make gravies and sauces. They go great in a slow cooker with some chicken and rice and veggies. And, of course, you have my famous Tater Tot Casserole, which I know how to make 35 ways! I love Campbell's soups because they have so many varieties of cream of soups that really help me to make my cooking creative and varied. And the kids eat it, which is major!

Check out some of these terrific recipes your kids won't be able to refuse ... I'll be trying them right along with you! And you can find fun, quick and yummy meal ideas for kids at WisestKid.com. This site is a hoot and features The Wisest Kid in the Whole World! If you are cooking-challenged with kids like me, Campbell's Kitchen will inspire you as well! And here's my basic Tater Tot casserole recipe, which sneaks in veggies if  you make it with cream of mushroom soup, or you can make it with chicken instead of beef and try a cream of broccoli or asparagus soup!

P.S. When you're done with this recipe, check out my fun Fully Loaded Tater Tot Casserole recipe here!

1 ½ pounds ground beef
1 14.5-ounce can evaporated milk
2 tsp. onion powder
2 10.5-ounce cans cream of chicken soup (or check out other options below, although the cream of broccoli is better with chicken or turkey)
2 tsp. garlic salt
2 c. shredded cheddar cheese
2-pound bag frozen tater babies
1.                   Preheat oven to 350 degrees and spray the bottom of a 9 x 13 pan with cooking spray.
2.                  In a skillet, cook ground beef on medium heat until brown. Drain the fat and put meat back in skillet.
3.                  Mix in onion powder and garlic salt, then put mixture in the bottom of the 9 x 13 pan.
4.                  Dump out the bag of tater babies over the meat and arrange them so the meat is covered.
5.                  In a bowl, mix the evaporated milk and soups. Pour evenly over the top of the tater babies.
6.                  Top with cheese.
7.                  Bake uncovered for about 30 minutes.

8.                 Take out of the oven and let cool for a few minutes before serving.

The Tater Tot Casserole Cookbook is available on Amazon.com!


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