It'll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic wrap and refrigerate or freeze until ready to cook. Let cool slightly, top with parsley if desired and serve with ketchup.Ĭomplete the steps up through topping with Tater Tots (and cheese, if using). 6.īake until the tots are golden brown and crispy on top, about 45 minutes. Sprinkle with another pinch of salt and pepper and top with cheese, if desired. Cover with perfect rows and columns of Tater Tots. Layer on half of the soup mixture, and then the other half of the beef and the other half of the soup. Using a slotted spoon to drain the juices, transfer half of the beef mixture to a 4-quart casserole dish and spread it out evenly. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Cook, stirring, until soft, about 5-7 minutes. Melt the remaining 2 tablespoons of butter and add the remaining half of the onion and a pinch of salt. Wipe out your pot and set it back over medium high heat. Pour into a heat-safe bowl and set aside. Add the soup mix, a bunch of turns of black pepper and a teaspoon of salt. Stir in the remaining milk and cook, stirring, until very thick. Stir in half of the milk and cook, stirring, until thickened. Stir in the flour and cook for another minute. Add the carrots, celery, half of the onion and a pinch of salt, and cook, stirring, until soft, about 12-15 minutes. In a large pot, melt 6 tablespoons of butter over medium-high heat.
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