North Canton Hash: Kate's Quicks Bites

Dave Gentilini, Director of the Schumacher Gallery at Capital University joined Kate in the kitchen and told us about the many hats he wears and the hidden gem in Bexley

Ingredients

• 1 lb lean ground beef (the leaner the better) 
• 1 onion, diced 
• 1 bulb garlic, minced 
• 1 tsp onion powder 
• 1 tsp. garlic powder 
• 2 tsp. paprika 
• 1-2 Tbsp Worcestershire sauce 
• 1-2 cans condensed cream of mushroom soup 
• 2 cups shredded cheddar cheese 
• 2 cups shredded Italian cheese 
• medium bag frozen tater tots 
• salt and pepper to taste 

Directions

• Preheat oven to 375F.
• Brown the ground beef in a large skillet over medium-high heat. Drain excess fat if necessary.
• Add the diced onions to the skillet and sauté for 4 to 5 minutes until translucent.
• Add the garlic and cook, stirring frequently, for an additional minute.
• Season with onion and garlic powders, and paprika.
• Turn off heat and add Worcestershire sauce & cream of mushroom soup
• Add ½ of cheeses, top with tater tots. Add last of cheese and season with salt & pepper.
• Bake for 35 to 40 minutes or until tater tots are golden brown and cheese is melted.
• Serve immediately.