When I was a little girl we spent many Wednesday nights at Family Night Supper. It was almost always a potluck affair, and while Poplar Springs Methodist wasn’t the largest congregation in my hometown, I PROMISE that we had the best cooks. I’d put them up against any other church in Mississippi – even the Baptist ones.
I mean, y’all know the Baptists can throw down with some potluck. It’s their collective spiritual gift.
It’s funny when I look back on that time and realize that I always knew whose dishes to look for as we walked through the potluck line. Miss Kitty made a chicken pie that I loved. Mrs. Julia made scalloped potatoes, and anything Miss Ruth made was delicious. Ditto for Martha and my mama, who never showed up for Family Night Supper without a freshly baked cake or pie, with the exception of that one time Martha took an Edward’s Key Lime Pie because “you just can’t make them any better than they do! You can’t! They’re just so light and creamy and tart but not tarty tart, not so tart that your lips pucker but tart so that it’s just so refreshing, you know it’s refreshing! It’s a refreshing tart!”
So all that to say: I have a thing for food that reminds me of Family Night Supper. I don’t make a lot of casseroles these days because we sort of burned out on them last year, but every once in awhile I’ll run across a casserole recipe that I can’t wait to try. And that happened to me this past weekend in Memphis when I was looking through one of Janie’s Paula Deen magazines – because as soon as I saw the picture that accompanied the recipe, I knew it was some Serious Family Night Fare.
Why? BECAUSE THERE WERE TATER TOTS ON TOP.
I had most of the ingredients in my pantry, and since the recipe makes 8-10 servings, I knew the three of us could eat the casserole for several meals. And while I was expecting to be underwhelmed, the dish did not disappoint. It’s simple, hearty, tasty and 100% comfort food. Provided that you have happy Family Night memories, of course.
(Thanks, Poplar Springs, for the happy family night memories!)
1 1/2 pounds ground chuck
1 medium onion, chopped
3 cloves garlic, minced
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of mushroom soup
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can English peas, drained
3 tablespoons browning sauce (I didn’t know what this was so I left it out)
1 tablespoon garlic salt
1/4 teaspoon ground red pepper (I used hot sauce)
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning (left it out because it seemed weird)
1/8 teaspoon sage (left out the sage, too)
(I also added about 1/4 cup sour cream because I just felt like it)
1 (32-ounce) package frozen tater tots
Preheat oven to 350°. Lightly grease a 13×9-inch baking dish.
In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
Bake 45 minutes to 1 hour, or until browned and bubbly.
Makes 8 – 10 servings.
When I took it out of the oven I had such a Family Night Supper Flashback that I had to take a picture. It looks like a big dish of gray and beige – which, come to think of it, I guess it was – but oh, did we ever enjoy it.
It doesn’t even have cheese or bacon (I KNOW!), and still, it was delicious.
Do any of you have Family Night Supper favorites? If so, share the recipe or a link to the recipe in the comments – I have a feeling that Campbell’s Soups are about to be well-represented.
Bon tater tot, y’all.
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