Tuesday, May 12, 2009

mmmm... tater tot casserole :)

i love this dish so much... this is the second time ive made it and this time i doubled the recipe.  i also used whole wheat flour this time around because its all i had.  (the cupcake incident left me white flour less.)  :)  added broccoli, red pepper flakes and more cheese this time around...

oh, and one day ill figure out how to upload photos in the correct order.  that will probably be the day i stop having cocktails  :)  dont look forward to that day anytime soon....

Frozen Tater Tots or Tater Rounds
Morning Star Grillers Crumbles, 1 bag
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Cream of Mushroom Soup, 1 can
Water, 0.5 cup 
Salt, 1 tsp
Pepper, black, 1 tsp
Garlic powder, 1 tsp
Onions, raw, 1 cup, chopped

ok, few variations. i hate mushrooms so i used cream of cheese soup. i also didnt have any cream of cheese soup so i made my own.

Homemade cream of cheese soup
2 Tbsp. butter
2 Tbsp. canola oil
1/4 c unbleached all purpose flour
1/4 tsp. salt
1 cup shredded cheddar cheese
10 ounces milk

Heat butter and oil then add flour and salt, stirring to make a roux. 
Add shredded cheese. 
Add milk and stir until thickened.

you can add and take out whatever. being a veggie, i obviously wouldnt use ground beef or turkey but you can sub it for the veggie crumbles. (use a pound of the meat of your choice) 

Cook onions in nonstick pan sprayed with vegetable oil spray for 2 mins.

Add Veggie Crumbles and seasonings to onions and cook for 3 - 5 minutes. 

Transfer veggie crumble and onion mixture to 9 X 9 pan and layer corn over the mixture.

Mix water and mushroom soup in bowl and pour over the veggie crumble and corn layers. 

Arrange tater tots on top and place in preheat oven at 375 to 400 C. 

Bake for approximately 25 mins or until tater tots are golden brown.

this was the only picture i had of this delish dish.  richard and i destroyed it before i remembered to photograph the food the first time.  :)

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