I flipping LOVE tater tots. I know, I know, they're not the healthiest thing you can eat. I was doing a little over consumption of tots over the summer and it got to the point where I had to cut myself off. I told Tom I wasn't going to buy any more tots until I was back to running 10 miles on the weekends. Well, this past weekend I ran a great 11 miles so the tots were back in the house! Here's my favorite midwestern recipe of Tater Tot Casserole, also known as Hot Dish.
Tater Tot Casserole or Hot Dish
- 3 cups mushrooms, roughly chopped
- 1/2 onion, roughly chopped
- 1 clove garlic
- 1 cup vegetable broth
- 1/2 cup almond milk
- 16 oz frozen mixed vegetables
- 32 oz tater tots
Make the Mushroom Soup
This is the only thing you have to do to make delicious tater tot casserole! In a pot on your stove combine 3 cups mushrooms, 1/2 onion, 1 garlic cloves, 1 cup vegetable broth, and 1/2 cup almond milk and bring to a low simmer. Turn down heat to medium and cook for about 20 minutes.
Carefully pour the soup into your Vitamix, food processor, or blender and blend until smooth. This makes about 2 cups of soup.
Pour the entire bag of frozen vegetables into a large casserole dish and add the mushroom soup over the top. Mix in gently. Add the tater tots to the top of the veggies (its ok if they're a couple of layers deep).
Bake at 350 degrees for 45 minutes uncovered until the tots are brown and crispy.