Piggybacking -- sorry Wayne, I didn't get the original:

Wayne Boatwright wrote:
> On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
> rec.food.cooking:

>> I finally got around to making this last night (I try to plan meals
>> and shopping for two week periods, so sometimes it takes a while
>> before I can try something). I put 2# raw ground chuck in the bottom
>> of a 9x13 inch baking dish, then layered with 15 oz. green beans, 16
>> oz. tater tots, two cans cream of mushroom soup, S&P and some
>> Worchestershire sauce, then 8 oz. sharp cheddar, grated. It was very
>> good, but I'm going to tweak it next time -- I definitely want to
>> brown the meat first (putting it in raw left way too much fat in the
>> dish, had to drain several times), and I want to mix the soup and
>> cheddar so the cheese doesn't turn into a crust. Also, DH wants more
>> tater tots, but I'm not so sure about that one...

> Do the tater tots lose their crispy crust in this dish?

The tater tots fall apart -- you'll get the occasional crispy bite,
but they're pretty gooey by the time it's all cooked. I'm thinking
about trying the tater crowns next time, they have more crunchy
surface. BTW, Tater Tots are over 50 this year:

http://ore-ida.com/tot_spot/

> I don't
> think I'd like it if they did...the same as I don't like gravy on
> French fries.

Oh, ick! Nope, the only thing I want on fries is either ketchup
or good tarter sauce, maybe some blue cheese dressing if they're
steak fries...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF