Tuesday, May 04, 2010

taco tater tot casserole recipe

i'm reposting this recipe for a friend, it's also in the september 7th or 9th post from last year.

ok, so i finally tweeked that tater tot casserole to my liking. i never used the cream of mushroom soup, cause i hate mushrooms. i was using the cream of celery, but it lacked oomph. so, i started using the cream of tomato and a package of taco seasoning. it was alright... last time i exchanged the ground beef for owens italian sausage... and WOW! yeah! that's the ticket!


1lb. pkg of owens italian sausage (or other italian sausage)
1 sm onion, diced
1 can condensed tomato soup
1 pkg taco seasoning
1/4 cup milk
1 cup diced frozen veggies mix from freezer case at grocery store
8 ozs shredded cheese (cheddar or monterey jack work well, you could also try pepper jack)
tator tots, enough to cover top in one layer

oven 350F. about 40 minutes to bake.

brown sausage with diced onion. add soup, taco seasoning, and milk, mix well. add veggies, mix well. i use the 10 inch square corning ware baking dish for this (but a 9 inch square would work too), line it with foil, so you don't have to soak and scrub the dish. put meat mix on bottom, spread for even layer, top with cheese, top with one neat layer of tator tots. i'm OCD, so it takes me a few minutes to arrange the tots for what i think is a perfect looking layer. put in oven for 40 minutes, let set about 5 minutes when it comes out. this also freezes well in small portions to heat and eat later.