Tater Tot Vegetable Casserole Recipes

TATER TOT CASSEROLE WITH VEGGIES

Tater Tot Casserole With Veggies image

My DH was feeling nostalgic for foods of his youth. After an online search (and some tinkering) we came up with this winner! Ore-Ida Crispy Crowns work better than plain old Tots if you like this crispy.

Provided by ChaCha Junior

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lean ground beef
1 small onion, finely chopped
10 3/4 ounces cream of mushroom soup
1/4 cup milk
8 -10 ounces frozen mixed vegetables
1 cup cheddar cheese, shredded
16 ounces tater tots

Steps:

Preheat oven to 375°F Brown ground beef with onions until cooked. Drained thoroughly, then put in bottom of a 2 qt casserole dish. Mix mushroom soup and milk. Pour over ground beef. Sprinkle 2-3 cups of frozen mixed veggies over ground beef/mushroom soup. Top with 1/2 cup cheese, Crispy Crowns and the remaining cheese. Bake (uncovered) for 45-50 minutes or until crowns are crunchy.

Nutrition Facts : Calories 730, Fat 43, SaturatedFat 17.2, Cholesterol 105.5, Sodium 1334.8, Carbohydrate 50.5, Fiber 7.8, Sugar 2, Protein 36.9

YUMMY VEGETARIAN TATER TOT® CASSEROLE

Yummy Vegetarian Tater Tot® Casserole image

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!

Provided by LovesBoma

Categories Side Dish Casseroles Potato Casserole

Time 1h15m

Yield 10

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 39.6 g, Cholesterol 24.6 mg, Fat 17.9 g, Fiber 4.8 g, Protein 11.3 g, SaturatedFat 6.2 g, Sodium 994 mg, Sugar 4.9 g

TATER TOT & VEGETABLE CASSEROLE

Tater Tot & Vegetable Casserole image

A healthier, delicious, ovo/lacto-vegetarian-friendly twist to the usually meat-heavy tater-tot casserole. Makes enough for 4 people as a main dish.

Provided by jessicajohnson

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups tater tots
2 cups broccoli
1 cup cauliflower
1 cup green beans, chopped into 1-inch pieces
1 cup peas
4 large eggs
2 cups grated cheddar and mozzarella cheese

Steps:

Steam vegetables so they're slightly-tender but not limp.
Whip eggs and add some cheese and the vegetables.
Layer half the tater-tots along the bottom of a casserole dish. Pour vegetable/egg/cheese mixture over tater-tots. Add the last of the tater-tots then sprinkle with the last of the cheese.
Bake at 350 degrees for 1 hour and 15 minutes.

Nutrition Facts : Calories 305.4, Fat 17.8, SaturatedFat 9, Cholesterol 255.7, Sodium 446.5, Carbohydrate 14.2, Fiber 4.9, Sugar 5.1, Protein 23.1

SOUTHWESTERN VEGGIE-PACKED TATER TOT CASSEROLE RECIPE BY TASTY

Southwestern Veggie-Packed Tater Tot Casserole Recipe by Tasty image

Here's what you need: cauliflower, olive oil, garlic, medium yellow onion, frozen corn, shredded carrot, black beans, all-purpose flour, chili powder, kosher salt, whole milk, diced tomato, shredded mozzarella cheese, frozen tater tot, small tomato, medium red onion, jalapeño, fresh cilantro

Provided by Pierce Abernathy

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 head cauliflower
1 tablespoon olive oil
2 cloves garlic, minced
½ medium yellow onion, diced
1 cup frozen corn
1 ½ cups shredded carrot
15 oz black beans, 1 can, drained and rinsed
¼ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon kosher salt
2 cups whole milk
1 cup diced tomato, 1 can with juices
1 cup shredded mozzarella cheese
28 oz frozen tater tot, 1 bag
1 small tomato, diced
½ medium red onion, diced
1 jalapeño, thinly sliced
¼ cup fresh cilantro, chopped

Steps:

Preheat the oven to 350°F (180°C).
Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
Add the mozzarella cheese and stir until melted.
Turn off the heat and arrange the tater tots on top of the vegetable mixture.
Transfer to the oven and bake until browned and bubbling, about 30 minutes.
Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
Enjoy!

Nutrition Facts : Calories 829 calories, Carbohydrate 113 grams, Fat 32 grams, Fiber 19 grams, Protein 30 grams, Sugar 19 grams

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