I call this Mother-Daughter Casserole because I was inspired by a childhood favorite, "Classic Green Bean Casserole" and my mother's recipe of a few years ago, "Ethel's Special Quick Casserole". (Okay, Joe, it isn't a LOT like your favorite dinner in Grandma's little cookbook, but it's good and it's simple.)
2 lbs. lean ground beef
2 cans (10 1/2 oz. ea.) cream of mushroom soup
2 cans (14 1/2 oz. ea.) cut green beans
1 pkg. (28 oz.) frozen mini Tater Tots (registered tradename of Ore-Ida) or other brand seasoned, hash brown potato puffs
1 can French fried onions (6 oz.)
Preheat oven to 350 degrees. Brown ground beef. Mix drained ground beef with the soup, green beans, and Tater Tots.
Put mixture into a 13 X 9 X 2 inch pan (or a 3 quart casserole). Cook for 30 minutes. Top with the French fried onions and cook another ten minutes.
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