Submitted by Breadroot Natural Foods Co-op., Rapid City, South Dakota
Here’s the perfect opportunity to try buffalo, which is very lean and lighter tasting than beef. This casserole is comforting, yummy and perfectly rib stickin’.
1 lb ground buffalo/lean ground beef (for vegans substitute tempeh or beans)
½ tsp garlic powder
1 can (10.75 oz) condensed cream of mushroom soup (for vegans substitute a tomato-based soup)
2 cups shredded cheddar cheese (or vegan cheese)
1 pkg (16 oz) frozen tater tots
½ white onion, diced
Salt and fresh-ground pepper to taste
1 pkg (15 oz) frozen green beans
1 pkg (15 oz) frozen corn
Preheat oven to 350°.
In large skillet over medium heat, cook ground buffalo until completely browned, 7 to 10 minutes.
Season with garlic powder, salt and freshly ground pepper.
Add onions, green beans and corn if using.
Stir soup into ground buffalo and pour into 9”x13” baking dish.
Layer tater tots evenly over mixture and top with cheese.
Bake until tater tots are golden brown and hot, 30 – 45 minutes.
Top with chopped chives and serve.