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I was inspired to whip this Tater Tot® casserole up by my craving for something that would be hearty, but yummy without meat. It happened to turn out fabulous! Hope you like it too!

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
10
Yield:
1 2 1/2-quart baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili.

  • Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly.

  • Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.

Cook's Note:

For extra texture and variety, sprinkle with green onions immediately after baking.

Nutrition Facts

342 calories; protein 11.3g; carbohydrates 39.6g; fat 17.9g; cholesterol 24.6mg; sodium 994mg. Full Nutrition
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