1 bag regular (or onion flavored) tater tots 1 lb. extra lean ground beef 1 crushed beef bouillon 1 chopped onion (I only used about ½ an onion) 1 can low fat cream of mushroom soup 1 can low fat cream of chicken soup 1 can sliced mushroom (or can use fresh mushrooms) 1-1/2 cups finely shredded reduced fat cheddar cheese soup
Brown ground been and onion together, then drain. Add crushed beef bouillon to the mixture. Mix in both cans of soup and mushrooms. Spray a 9x13” casserole dish with Pam and arrange the tater tots in a single layers. Top with the beef/soup mixture and then spread the cheese on top. Bake @ 350 degrees for ½ to 1 hour (1 hour the flavors blend together better and the tater tots get more crispy crust on the bottom. Serves 12 @ 4.5 points per serving. Can serve with a side of veggies.
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