1 green pepper, chopped
1 onion, chopped
1 (11-1/8 oz.) can Italian tomato soup, condensed and undiluted
1 (4-1/2 oz.) jar mushrooms, sliced and drained
2 (8 oz.) cups mozzarella cheese, shredded
1 (32 oz.) pkg. frozen tatertots
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| BEEFY TATERTOT CASSEROLE | |||
| 1 lb. ground beef 1 green pepper, chopped 1 onion, chopped 1 (11-1/8 oz.) can Italian tomato soup, condensed and undiluted 1 (4-1/2 oz.) jar mushrooms, sliced and drained 2 (8 oz.) cups mozzarella cheese, shredded 1 (32 oz.) pkg. frozen tatertots |
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| In a skillet, cook the beef, peppers and onions until no pink remains; drain. Add the tomato soup and the mushrooms; heat. Pour into a greased 13 x 9-in. baking dish. Sprinkle the cheese and potatoes over the top and bake in a 400 degree oven for 30-35 minutes or until golden brown. | |||