I had a need for something robust but delicious without meat, so I made this Tater Tot Casserole. It just so happened to work out great! Hope you enjoy it as well!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 2 1/2-quart baking dish |
Ingredients
- cooking spray
- 2 vegetarian mushroom burger patties
- 1 (15 ounce) can vegetarian chili
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ (10.75 ounce) can cream of asparagus soup
- ½ (12 fluid ounce) can evaporated milk
- ½ large onion, chopped
- freshly ground black pepper to taste
- 1 cup shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- For extra texture and variety, sprinkle with green onions immediately after baking.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 994 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |