Leftover Meatloaf Tater Tot Casserole Best Dishes

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Leftover Meatloaf Tater Tot Casserole

"This is a flexible recipe designed to expend leftover meatloaf in a delectable one-dish meal. Frozen tater toddlers, onions and veggies are covered in a bitter cream/condensed soup sauce with meatloaf pieces pressed into the surface. A cheese topping maintains the meatloaf moist throughout cooking and provides crispness, but ketchup or french-fried onions can also be used."

Ingredients :

1 (10.Seventy five ounce) can condensed cream of mushroom soup
1 (10.Seventy five ounce) can condensed cream of chicken soup
eight oz. Bitter cream
1 teaspoon pro salt
1/2 teaspoon black pepper
eight oz. Frozen mixed veggies
half of cup chopped onion
1 (32 ounce) bundle frozen bite-length potato nuggets (such as Tater Tots®)
1 1/2 kilos leftover meatloaf, sliced
1 1/2 cups shredded sharp Cheddar cheese (non-compulsory)

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

Preheat an oven to 350 levels F (175 stages C). Grease a 9x13-inch baking dish.
Combine the cream of mushroom soup, cream of chicken soup, sour cream, pro salt, and pepper. Stir within the blended veggies and onion. Add the tater tots and stir till they're coated with the aggregate. Pour into the organized baking dish. Press the meatloaf slices into the top of the tater tot aggregate.
Bake in preheated oven 15 mins; sprinkle the Cheddar cheese over the pinnacle, and bake 35 mins until the cheese browns. Remove from the oven and permit stand 10 mins before serving.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it calmly, and make easy-up simpler.

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