What you need,
25-30 small cooked meatballs (about 1 inch in diameter) I used this recipe, but you can use whatever recipe you like.
2 tbsp. butter
½ white onion, finely diced
1 clove garlic, minced
2 tbsp. all-purpose flour
1 tsp. Italian seasoning
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Salt & Pepper to taste
2 cups milk (I used 2%)
1½ cup grated sharp cheddar cheese, divided
½ bag of frozen Tater-Tots
Spray a 8x8 baking dish lightly with non-stick spray. Lay
the cooked meatballs in the bottom of the baking dish in a single layer.
Heat the oven to 375 degrees.
In a medium pot over medium heat melt the butter. Add the
onion and sauté for 4-5 minutes until they start to soften and turn
translucent. Add the garlic and sauté for one minute more.
Add the flour and cook it, stirring the whole time for about
2 minutes. The flour will start to turn a light golden brown. Add the Italian seasoning, Worcestershire
sauce, dry mustard, salt and pepper.
Whisk in the milk and cook, stirring often until the mixture
thickens. It should coat the back of a
spoon when it is done.
Remove the sauce from the heat and stir in 1 cup of the
cheddar cheese until it is smooth and melty. Give it a taste and adjust the
seasonings as needed.
Pour the cheese sauce all over the meatballs.
Layer the Tater-Tots in a single layer on the top. Sprinkle
the remaining half cup of cheddar cheese over the top.
Bake the casserole for 25 minutes or until it is hot and
bubbly and the Tots are crisp on the top.
Jen of My Tiny Oven
