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My Corning Ware bowls were a wedding gift from Aunt Darlene, Mom’s sister!
Grandpa and Grandma Neal (Kenneth and Ruby) had us over for supper while Guy was on leave during Air Force days. I think Mom and Dad came too. I do remember what Grandma served: Tater Tot Casserole. It must have been new to me to have made such an impression.
Kenneth and Ruby Neal, 1968
It may have been the first time we had it, but not the last. Her recipe became a favorite for decades. I don’t have her exact recipe but this one is close, although I don’t remember cheese as part of it:
Tater Tot Casserole
- 1 pound ground beef, cooked and drained.
- 1/2 onion (diced), sauted
- 10 oz cream of mushroom soup
- 10 oz cream of chicken soup
- 1 cup frozen corn
- 1 cup frozen peas
- 1 1/2 cup colby jack cheese (shredded)
- 32 oz. Tater Tots
- Stir together the cooked hamburger and onions in a large bowl with the ground beef. Stir in both “cream of” soups, corn and peas. Mix well.
Evenly spread the mixture into a 9x13 casserole dish. Sprinkle one cup of cheese on top of the mixture. Arrange tater tots on top of the casserole. Bake in a 450 degree oven for about 30 minutes, until bubbly and the Tater Tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes.
I haven’t made Tater Tot Casserole in decades, or anything else with “cream of” soups, especially since I’m gluten intolerant. I haven’t tasted a Tater Tot in years either.
Have you ever wondered who invented them? Here you are.
Ruby Blohm is in the center front, holding the basketball.
Ruby Blohm Neal was my only grandparent who finished high school, 1916. She married Kenneth Neal later that year and my dad was their firstborn.
I was their first grandchild, first of fourteen of us.
Ruby was famous for her quilts, and she also wrote a short memoir. Here’s what she wrote about aprons.
