🍴Servings: 4 🍽️Pre: 10 mins 🥓Cook: 1 hr 15 mins
🥓INGREDIENTS:
- 1 Tbsp. bacon grease
- 2/3 large yellow onion, finely chopped
- 3 cloves garlic, coarsely chopped
- Kosher salt
- 1 lb. (85% lean) ground beef
- Freshly ground black pepper
- 1 1/2 Tbsp. unsalted butter
- 2 tsp. all- purpose flour
- 1/2 cup low- sodium chicken broth
- 7 oz. (about half of a 10.5- oz. can) cream of mushroom soup
- 1/3 cup frozen corn kernels
- 1/3 cup frozen green beans
- 2 tsp. Worcestershire sauce
- 2/3 tsp. yellow mustard (optional)
- 4 oz. extra- sharp yellow cheddar, grated, divided
- 1 lb. tater tots (about 48)
- Sliced scallions, for serving
🍳INSTRUCTIONS:
Step 1:
Preheat oven to 375°F (190°C). In a large skillet over medium- high heat, heat 1 1/2 tablespoons of bacon grease. Add the finely chopped onion and coarsely chopped garlic, and cook, stirring constantly, until lightly browned, about 7 to 8 minutes; season with salt.
Step 2：
Add the ground beef to the skillet, breaking it up into smaller pieces. Cook, stirring frequently, until browned and no longer pink, about 6 to 7 minutes; season with salt and pepper. Transfer the mixture to a medium bowl.
Step 3:
Reduce heat to medium and melt the butter in the skillet. Add the flour and cook, whisking constantly, until the roux is bubbly and fragrant, about 1 to 2 minutes. Slowly add the chicken broth while whisking constantly until the mixture simmers and thickens, ensuring there are no lumps. Stir in the cream of mushroom soup.
Step 4:
Add the meat mixture back into the skillet along with the corn, green beans, Worcestershire sauce, mustard (if using), and half of the grated cheddar cheese. Season with salt to taste. Pour the mixture into an 8"" x 8"" baking dish. Top with the remaining cheese. Arrange the tater tots in horizontal rows on top, leaving a small gap between each.
Step 5:
Bake the casserole in the preheated oven until the center and edges are bubbling, about 35 to 40 minutes. Top with sliced scallions before serving.
