Potato Tot Casserole
Spinach Salad with Hot Bacon Dressing
Ingredients
- 1½ lb ground beef
- 1 (12-oz) pkg broccoli florets, cut into small pieces
- 2 cups frozen whole kernel corn, thawed
- 2 (10.5-oz) cans low-sodium cream of mushroom soup
- 1 tsp Italian seasoning
- ½ tsp pepper
- 1 (28-oz) pkg frozen extra-crispy potato tots
- 1½ cups shredded colby-Jack cheese
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium-high heat until browned and crumbly; drain and spoon into a lightly greased 13- x 9-inch baking dish. Top with broccoli and corn.
- Stir together soup, seasoning, and pepper; spoon over vegetables and spread in an even layer.
- Arrange potato tots in a single layer over soup mixture.
- Bake 45 minutes or until potatoes are golden brown; sprinkle with cheese, and bake 5 minutes longer or until cheese is melted.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 6 slices bacon, chopped
- 1 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
Side Dish Instructions
- Place spinach in a large serving bowl; set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet. Whisk in oil, vinegar, maple syrup, and mustard to drippings in skillet; cook over low heat until blended.
- Add bacon and dressing to spinach in bowl; tossing gently until spinach is wilted. Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 6 | |
| Calories |
543
|
91
|
634
|
| Fat (g) | 31 | 6 | 37 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 37 | 4 | 41 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 626 | 247 | 873 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
