Now if only Bree could explain this one to Jamie, although I think he’d like it.

Ingredients

• 1 lbs of ground beef
• 1 small onion, diced (or half of a normal onion diced)
• 1 tsp of minded garlic
• 1 can of cream of mushroom soup (If you want to skip the preservatives, my *homemade condensed cream of mushroom soup is below.)
• 1/2 cup of sour cream or Greek yogurt
• 1 TBSP of Worcestershire sauce
• 1 cup of frozen mixed vegetables
• 8 oz shredded cheddar cheese
• 32 oz bag of frozen tatertots

Directions

1. Preheat oven to 350 degrees. Spray and 9×13 pan or casserole dish with nonstick spray.
2. In a large skillet, cook ground beef, onion, and garlic on medium-high heat. Drain grease if needed.
3. Add cream of mushroom soup, sour cream, and Worcestershire sauce and mix.
4. Stir in mixed vegetables.
5. Place the beef and vegetable mixture in the bottom of the 9×13 casserole pan.
6. Top with half of the shredded cheese.
7. Place frozen tatertots evenly on top of the cheese.
8. Bake in the oven for 45 minutes.
9. Remove from oven and add remaining shredded cheese. Let it bake in the oven for another 5 minutes.

*Homemade Cream of Mushroom Soup

1. Melt 3 TBSP of butter in a skillet over medium heat.
2. Saute one small onion, chopped, and 8 oz of sliced mushrooms in the butter until tender.
3. Reduce heat to low, then stir in 2 cups of heavy cream, 2 teaspoons of salt, and 1 teaspoon of pepper.
4. Stir frequently and simmer until liquid is reduced by half and soup is very thick. There should be 12 oz of condensed soup.
5. Store in a jar in the fridge for up to 3 days or in a freezer for up to 3 months, or put in recipe above at Step 3.