Potato Tot Casserole
Spinach Salad with Hot Bacon Dressing
Ingredients
- ¾ lb ground beef
- ½ (12-oz) pkg broccoli florets, cut into small pieces
- 1 cup frozen whole kernel corn, thawed
- 1 (10.5-oz) can low-sodium cream of mushroom soup
- ½ tsp Italian seasoning
- ¼ tsp pepper
- ½ (28-oz) pkg frozen extra-crispy potato tots
- ¾ cup shredded colby-Jack cheese
Instructions
- Preheat oven to 350°F. Cook beef in a skillet over medium-high heat until browned and crumbly; drain and spoon into a lightly greased 11-x 7-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 35 minutes or until potatoes are golden brown; sprinkle with cheese, and bake 5 minutes longer or until cheese is melted.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 3 slices bacon, chopped
- ½ Tbsp olive oil
- 1½ Tbsp apple cider vinegar
- ½ Tbsp maple syrup
- ½ tsp Dijon mustard
Side Dish Instructions
- Place spinach in a large serving bowl; set aside.
- Cook bacon in a nonstick skillet over medium heat until crisp; drain on paper towels, reserving 1 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.
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