by Susan C.
(my recipe, my photo)
1 pound lean ground beef or
3 cups chopped leftover turkey or cooked chopped chicken
1 chopped onion
1 can corn drained (reserve some liquid)
l can green beans drained
salt and pepper
2 cans cream of mushroom soup or
1 can cream of mushroom and 1 can tomato soup
grated cheese
Brown ground beef with onion, sprinkle with salt and pepper in deep skillet. I only use cast iron, makes the food taste so much better and keeps your iron levels up. Add vegetables and soup. Pour some of the corn liquid from the corn in the empty soup can, 1/2 can of liquid and add to casserole. This makes a large meal. At this point you can transfer it into a 13 x 9 pan. I leave mine in the deep cast iron skillet, and also I made two little casseroles as well to freeze for later. Top generously with tater tots. Bake at 350 for 30 minutes. Cover with grated cheese (I used a fiesta blend) and leave in oven for 10 minutes. I usually use ground beef but it is really very good with the poultry as well.
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