TATER TOT CASSEROLE Ashley Murray and Courtney Newman

ORIGINAL RECIPE  2 lbs. ground beef  kosher salt and freshly-ground black pepper, to taste  1 10 oz. can low-sodium cream of mushroom soup  1 cup sour cream  2 cups shredded cheddar cheese  1 32 oz. package frozen tater tots  1 tsp. salt and pepper for flavor.

RECIPE DIRECTIONS  Preheat oven to 350 degrees F.  Spray a 9 x 13 pan with cooking spray.  Brown ground beef. Season with salt and pepper, while browning.  Drain.  Spread ground beef in the prepared baking dish. Whisk together soup and sour cream.  Spread over ground beef in an even layer.  Sprinkle one cup of cheddar cheese over the soup layer.  Top with tater tots.  Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.

RECIPE CONVERTED METRIC  2lbs ground beef= 908 grams  (1)10 oz can cream of mushroom= grams  1 cup of sour cream=236.6 ml.(2CH)(NH2)COONa(covalent)  2 cups shredded cheese=473.2 ml.  (1) 32 oz. package of tater tots=908 grams  tsp. of salt and pepper= (NaCl) ionic

CHEMICAL CHANGE  Heat is absorbed, gas is absorbed, changes texture.  The heat is absorbed within the casserole to cook it.  The heat is absourbed by the meat to cook it thoroughly.

PHYSICAL CHANGE  It changes texture from soupy to thickened soup.  It goes from frozen to cooked.  The tater tots brown when cooked.

IONIC COMPOUNDS  Sodium Chloride  NaCl  Na+Cl

COVALENT COMPOUND  Lactic Acid  C3H603  Polar

STOICHIOMETRY  10 lbs ground beef  50 oz. can low-sodium cream of mushroom soup  5 cups of sour cream  10 cups of shredded cheese.  160 oz. of frozen tater tots.  5 tsp. of salt or pepper  Exaple: 25 servings x 32 oz.  5 servings 160 oz. tater tots

IS IT PRACTICAL TO ADJUST THE AMOUNTS?  It is more practical in this exact recipe, but; I believe it is not practical because you can serve smaller servings.

WORKS CITED 