Bake, uncovered, for 30-35 minutes or until the crowns are browned and the filling is bubbling. Add the frozen crowns or tator tots to the top to fully cover.To a 3-cup casserole dish, add the mushroom/celery condensed soup, corn, hamburger meat, and ¼ cup water. When fully cooked, remove from the heat and let cool. Add a few pinches of salt and black pepper while you cook it. Brown the meat breaking it up as you cook it. Heat a medium-sized skillet over medium heat.Once the mixture has thickened further, remove pan from heat and set aside. Reduce heat to medium and bring to a very low boil, stirring frequently, scraping the sides, to prevent burning.If your stock is unsalted, you may have to add extra salt. Taste the soup and adjust the salt and pepper content. Add the mushrooms, salt, garlic powder, pepper, onion powder, celery salt, and thyme. Once the stock is boiling, slowly add the milk/flour mixture whisking to combine. Whisk the milk and flour together in a small bowl.Add the vegetable stock and increase the heat to medium-high.Cook for 5-8 minutes until softened and turning translucent, stirring to prevent browning. Once hot, add the onion, celery, and garlic. Heat the butter in a large skillet over medium heat.1-2 baby bella or white button mushrooms depending on desired strength of flavor, finely choppedġ5 frozen crowns or tator tots (the crowns are great for the mini dish because they’re smaller)
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