I made this recipe like, a month ago, but I never posted it. Partially because I didn’t like it and partially because I am a slacker.
Texas Tater Casserole-
adapted from Betty Crocker Easy Everyday Vegetarian
Makes 6 servings
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
2 cups frozen soy-protein burger crumbles (can sub in 1 lb ground beef)
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 can (11 oz) corn with green and red peppers
1/2 cup chunky salsa
2 teaspoons chili powder
1/4 teaspoon pepper
4 1/2 cups tater tots
1/2 cup shredded taco-seasoned cheese
Heat oven to 375 degrees. Spray skillet with cooking spray. Add onion, celery, garlic and cook over medium heat until tender.
Stir in crumbles, soup, corn, salsa, chili powder, and pepper. Spoon into ungreased 2 1/2 quart casserole dish. Top with tater tots.
Bake uncovered 40 minutes. Sprinkle with cheese and bake an additional 5-10 minutes until cheese is melted.
Chad liked this dish, but I was not impressed. Plus the leftovers didn’t heat up very well, the tater tots were mushy once it was reheated. And it was kind of brown…not pretty.
Tonight: crockpot soup. Mmmmm.