The sauce for Tater Tot Casserole is made from condensed cream of mushroom soup, milk and sour cream. The combination of sour cream and mushroom soup makes a tangy gravy-like sauce that complements the remaining ingredients well. If you don't like mushroom soup use your favourite cream soup. I like mushroom soup and can eat it cold from the can if necessary. (I know some of you are gagging at that thought.)
This Tater Tot Casserole does have at least one redeeming nutritional quality, because it does contain vegetables. Not every Tater Tot Casserole recipe contains vegetables but I like the convenience of an all-in-one dinner dish. Choose your favourite vegetable or combination of vegetables. I often use frozen mixed vegetables or I combine whatever I have in the fridge (which is a good way to clean out the vegetable drawer). Broccoli can be used, but be aware it over cooks and looks nasty in the finished dish.
I haven't included any salt in the recipe as the canned soup, cheese and the tater tots are quite salty in themselves and I find the casserole salty enough as it is. If you think you may want more salt, please add what you think will be sufficient or pass the salt shaker.
Tater Tot Casserole
1 bag frozen tater tots or crowns
1 medium onion, chopped
1 tablespoon oil or butter
1½ cups veggie burger
2-3 cups lightly cooked, any mix of favourite cooked vegetable(s)
1 can condensed cream of mushroom soup
½ cup milk
1 cup sour cream
2 cups grated cheddar cheese
Preheat oven to 400 degrees. Grease a cookie sheet and a 9x13-inch baking dish.
Spread tater tots in a greased baking sheet. Bake 15 minutes in 400 degree oven.
While tater tots are baking prepare remaining ingredients.
In a frying pan sauté the onion in the oil until soft and starting to caramelize. Add the veggie burger and stir to heat through. Mix in your choice of vegetable(s), soup, milk, and sour cream. Spread mixture in the prepared 9x13-inch dish. Sprinkle with 1 cup of the cheese. Cover mixture with the baked tator tots and bake for 20 minutes in 400 degree oven.
Remove from oven after 20 minutes and sprinkle the remaining 1 cup cheese over top of casserole. Return to oven about 10 minutes or until the cheese is melted and tator tops are crispy.
Makes 8-10 servings.
Serve with additional sour cream, if desired.
Sauté onions until softened and starting to caramelize. Stir in the veggie burger to heat.
Add vegetables and mushroom soup. On the left I used lightly cooked carrots and green beans. On the right I used lightly cooked frozen mixed vegetables. Any favourite vegetable such as broccoli, peas, carrots, green beans, corn, etc. will work nicely in the casserole.
Mix the milk and sour cream with the veggie burger and soup mixture.
Pour the hot mixture in a greased 9x13-inch baking dish. Sprinkle with 1 cup of cheese. Cover with the prebaked tater tots.
Bake 20 minutes in the preheated oven. Remove and sprinkle with remaining cup of cheese. Bake an additional 10 minutes or until the tater tots are crisp and cheese is melted.
Serve the Tater Tot Casserole with a green vegetable or tossed salad. Extra sour cream can be served on the side if desired.
Hot and tasty--Tater Tot Casserole with Vegetables.