Mini Tater-Topped Casseroles

Name: Mini Tater-Topped Casseroles
Prep time: 5 min
Cook time: 20 min
Ingredients: 8 Jumbo (3 1/2-inch) foil baking cup (remove paper separators); 1 pound Lean ground beef; 1 Medium onion, chopped (about 1/2 cup); 1 tablespoon Ketchup; 1 tablespoon Worcestershire sauce; 1 (10-1/2-ounce) Can Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup; 1 1/2 cup Shredded Cheddar cheese (about 6 ounces); 3 cup Mini frozen fried potato nuggets

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Prep Time: 5 minutes

Cook Time: 20 minutes

Author : Campbell's Kitchen

Ingredients

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8 Jumbo (3 1/2-inch) foil baking cup (remove paper separators)1 pound Lean ground beef1 Medium onion, chopped (about 1/2 cup)1 tablespoon Ketchup1 tablespoon Worcestershire sauce1 (10-1/2-ounce) Can Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup1 1/2 cup Shredded Cheddar cheese (about 6 ounces)3 cup Mini frozen fried potato nuggets

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Instructions

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Step 1

Heat the oven to 425°F. While the oven is heating, line 8 (3 1/2-inch) muffin-pan cups with the baking cups.

Step 2

Season the beef as desired. Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.

Step 3

Stir the ketchup, Worcestershire, soup, 1 cup cheese, and 1 cup potato nuggets in the skillet. Spoon about 1/2 cup beef mixture into each muffin-pan cup. Top with the remaining potato nuggets, pressing them into the top of the beef mixture.

Step 4

Bake for 20 minutes or until the potato nuggets are golden brown. Let the mini casseroles cool in the pan on a wire rack for 5 minutes. Sprinkle with the remaining cheese.