Sunday, April 3, 2011

Sunday Night Tater Tot Casserole

Most people have a few nicknames they can remember.  In high school, there was a year or two where my nickname was tater tot.  I seriously have no clue how this name was given to me, but it stuck haha.  This recipe showed up in a Hungry Girl email and I just knew we had to make it.  The mixture of ingredients may sound a little interesting, but it all combined to a delicious casserole that any member of your family would enjoy!

Not-Your-Mom's Tater Tot Casserole by Hungry Girl
makes 4 servings
2 cups sliced, canned mushrooms
3 cups frozen chopped spinach
2 cups frozen bite-sized mixed veggies
2 cups frozen boca ground crumbles
1 cup frozen lima beans (shelled edamame can be used in its place but are slightly more expensive)
One 10.75-oz. can 98% fat-free cream of mushroom condensed soup
36 frozen Tater Tots (we got an organic brand, but basically any brand would be the same calories)

Preheat oven to 375*.  In a microwave bowl, put in frozen spinach, mixed veggies, boca crumbles, and lima beans.  Cover the bowl and microwave for 5 minutes, stir, and continue microwaving for 3 more minutes, or until thawed.  Drain any extra liquid and then add the can of mushrooms and the can of soup.  Mix together and put in a sprayed 9x9 pan.  Layer the tater tots on the top (it won't be covered with the amount, but there will still be a piece of tater tot in each bite).

Bake about 30-35 minutes or until the casserole is hot and the top is crisp.  This is a super easy, one bowl family dinner that'll make your whole family happy.  We topped ours with ketchup and it was awesome ;).

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