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Collection: Crock pot
Tater Tot Cassarole
Ingredients
- 24 to 30 frozen meatballs
- 1 can cream of chicken soup
- 2 cups Green Giant™ frozen green beans
- 3 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
- 1 1/2 cups shredded cheddar cheese
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Directions
- 1 Pour frozen meatballs, soup and green beans into the bottom of a 4 to 6 quart slow cooker. Stir to combine. Top with Spud Puppies™. Place cover on slow cooker and cook on high for 4 hours, or on low for 5 hours.
- 2 Remove lid and sprinkle cheese on top, cover and cook 1 hour more. When cheese is melted, serve and enjoy!
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