Best-Ever-Tater-Tot-Casserole-8

Tater Tot Casserole

by DinnerRecipes
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Tater Tot Casserole

A casserole dish that is incredibly easy to make with very few ingredients and perfect for a snappy weeknight meal!
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American, dinner
Keyword: sunday, sunday dish, tater tot
Servings: 6
Calories: 200kcal
Author: Jen Ellsworth
Cost: 5

Equipment

  • 9x13 Casserole Dish
  • Oven

Ingredients

  • 1 lb Ground beef
  • 1 tsp Salt
  • 1 tsp Pepper
  • 10.5 oz Cream of mushroom soup
  • 2 cups Cheddar cheese
  • 1(16) oz package of frozen tater tots

Instructions

  • Preheat oven to 350.
  • Heat pan on medium high heat and brown ground beef.
  • Once beef is browned, drain and stir in cream of mushroom soup.
  • Season with salt and pepper.
  • Pour Mixture into casserole dish.
  • Layer tater tots evenly over ground beef and top with cheddar cheese.
  • Bake for 30-45 minutes or until tater tots are golden brown and hot.
meatloaf

Meatloaf

by DinnerRecipes
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Meatloaf

The go to classic comfort meal that the family will love. Not only is meat loaf relatively cheap, it is absolutely delicious!
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: meatloaf, potatoes, sunday dish
Servings: 6 servivngs
Calories: 300kcal
Author: Jen Ellsworth
Cost: $8

Equipment

  • Instant Pot
  • Oven (Optional)
  • Aluminum Foil

Ingredients

Meatloaf

  • 2 lbs ground beef
  • 1 cup bread crumbs
  • ¼ cup whole milk
  • ¼ cup ketchup
  • 2 eggs
  • 1 small onion diced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp mustard
  • 1 tsp garlic Minced or powder
  • 2 tsp salt
  • ½ tsp pepper

Glaze Topping

  • ½ cup ketchup
  • 1 Tbsp mustard
  • 2 Tbsp brown sugar

Instructions

  • Finely dice onion
  • In large bowl combine all meat loaf ingredients.
  • Mix thoroughly- be sure not to over mix or meat loaf will become tough.
  • Transfer meat onto a large piece of aluminum foil and gather edges around the loaf.
  • In Instant pot our in ½ cup of water (If adding potatoes place potatoes on the bottom)
  • Place foil loaf on top of potatoes or on top of trivet.
  • Pressure cook on high for 25 minutes and quick release.
  • Remove loaf and top with glaze.

If Baking in the Oven

  • Preheat oven to 350° degrees and bake for 1 hour or until cooked thoroughly.

Glaze Topping

  • In a small bowl combine ketchup, mustard, and brown sugar
  • Spread onto warm meatloaf
Chicken and Dumpling Casserole

Instant Pot Chicken and Dumpling Casserole

by DinnerRecipes

The Perfect Sunday Dish​

A down home comfort food that will feed your soul, and your hungry family for at least a couple days! I love this instant pot chicken and dumpling casserole dish because it is super easy and uses pantry ingredients that allows this meal to be very budget friendly! With Cody and I on our debt free journey, we love shopping from our pantry first. Super simple and I have the ability to actually sit down and relax while I let my instant pot and oven do all the heavy lifting. 

Cody also enjoys this dish and the ability and ease to take this with him to work . Microwave instant pot chicken and dumpling casserole leftovers for 1-2 minutes and you have a very tasty and filling lunch. One amazing perk about this recipe is that you can even make the casserole is a disposable metal pan and freeze for a quick weeknight meal later! Just pop in the oven at 450 degrees and 30 minutes and wola! A premade freezer meal that didn’t cost you an arm and a leg and come from the freezer section of Walmart. 

If you are looking for a wholesome meal that will quickly become you and your families favorite, give this one a try! Below is the full recipe as well as some additional notes on the bottom so you can the over peppered chicken that i mistakenly created the first time I made this dish. 

From my family to yours, enjoy and eat up! 

Chicken and Dumpling Casserole
Print Recipe

Instant Pot Chicken and Dumpling Casserole

A classic comfort dish that the family will love. My go to Sunday casserole that will serve my family endless leftover for the week!
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: American, casserole
Keyword: biscuits, casserole, chicken, saturday dish, sunday dish
Servings: 6
Calories: 250kcal
Author: Jen Ellsworth
Cost: $6

Equipment

  • Instant Pot
  • Oven
  • 9x13 Casserole Dish

Ingredients

  • 2-3 Chicken breasts
  • 15 oz Peas canned peas frozen
  • 15 oz Corn canned corn or frozen
  • 15 oz Carrots (optional)
  • 1 1/2 cup of chicken broth I use better than bouillon
  • 10.5 oz Cream of chicken soup
  • 1 Tbsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Parsley
  • Bisquick mix or canned biscuits

Instructions

  • Preheat Oven to 420
  • Place chicken breasts in instant pot with 1 1/2 cups of water. Cook on normal pressure on meat setting for 8-10 minutes- depending on chicken breast size. Let natural release for 5-10 minutes.
  • While chicken is cooking make biscuits using your Bisquick mix and set to side. (you may use water as a substitution for milk in the Bisquick biscuit recipe)
  • After chicken is done cooking pull out chicken and place on a separate plate and shred thoroughly.
  • before replacing shredded chicken cover tsp in better than bouillon and stir into remaining liquid in instant pot until a broth is created.
  • After broth is created, return shredded chicken to instant pot and stir in cream of chicken soup.
  • The soup will thicken the broth, Next stir in your seasoning and vegetables until well combined.
  • Pour your mixture from your instant pot into your 9x13 casserole dish.
  • With biscuit mix that we set to side, separate golf ball sized sections of dough and place across the casserole evenly.
  • Lastly, place your chicken and dumplings into oven until it becomes golden brown on top about 5-10 minutes.
  • Allow to cool and enjoy!

Notes

This is such an easy recipe for a busy family! Although it used two different methods of cooking, the instant pot and oven, i find it simple and delicious. The kind of meal mom can throw in the instant pot and oven and actually get a moment to sit down. 
The first time I made this recipe I used by far way too much pepper. So if you are like me, and enjoy pepper I suggest using less than you think you do for the first time that you prepare this dish. 
My favorite part about this recipe is that between my husband and I we easily had a week and a half of leftovers! Not only that but you could easily freeze and re thaw this meal in the oven for a even quicker prep time. 

I hope you enjoyed making this meal and that you and your family had plenty of left overs for lunches and even midnight snacks. 

Let me know below in the comments if you tried this recipe. Any and all recipe suggestions are welcomed, please remember cooking is personalized and everyone has their own taste. Thank you for making Instant pot chicken and dumpling casserole.