The robust ingredients in this Tater Tot dish make it a more flavorful option for a filling meal. made with Ore-Ida Tater Tots, Ro*Tel Diced Tomatoes, frozen broccoli slices, and Owens Original Breakfast Sausage. It is simpler than shepherd’s pie, which is why I prefer it. Even my friends’ preteen children enjoy it. If desired, add extra cheese to the potatoes before baking.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 1 (16 ounce) package pork sausage (such as Owens® Original)
- 1 small onion, chopped
- 1 ½ teaspoons minced garlic
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (12 ounce) package frozen chopped broccoli, thawed
- 2 cups shredded Mexican cheese blend
- 1 (10.75 ounce) can cream of celery soup
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 pinch ground black and red pepper blend (such as McCormick® Hot Shot®), or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
- Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
- Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 14 g |
| Sodium | 1658 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
We all loved it. My son and husband added hot sauce. I used a combination of mozzarella and Monterey Jack cheeses because that’s all I had. But it turned out great. It was quick to make. It was a nice hot, hearty meal for a cold night.
good meal and easy to make!
I used red potatoes instead of tater tots. I sautéed onions and garlic and potatoes in a skillet first to help cook the potatoes faster. I also sprinkled the potatoes with pepper and seasoned salt. Then I added it into the casserole dish with broccoli florets cheese, cream of celery can and a can of Rotel tomatoes and chilis. Mixed it all together with shredded cheese, covered and baked. FYI it still took an hour to bake. I topped it with Sour cream upon serving and oh my! It’s pretty inexpensive to make too. Enjoy!
It just so happened to be National Dog Day, SO I added hotdogs to this, I found chopped collard greens n corn in the freezer, some baby tomatoes n jalapeños all went in the pool. Topped the whole thing off with leftover tots and blanketed in shredded cheese. The kids n I liked it well enough.