Hearty Meatless Tater Tot Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Arrange tater tots in the prepared baking dish.
• In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
• Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Add meatless crumbles and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in condensed soup, onion, pepper, Italian seasoning, and salt. Transfer mixture to a 8-inch square baking pan. Top with potato nuggets and Cheddar cheese.
• Bake in the preheated oven until potato nuggets are golden brown and cheese is melted, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.
• Bake until tater tots are golden brown and hot, 30 to 45 minutes.

Steps:

• Line 9X13 baking dish with tater tots.
• Mix soups and sour cream.
• Pour on top and mix lightly.
• Put cheese on and then corn flakes.
• Bake 45 minutes at 350 degrees.

Steps:

• Saute onion and celery in oil until tender.
• Set aside to cool slightly.
• Scrape into mixing bowl.
• Add soup, garlic powder, pepper, and half and half.
• Mix well.
• Add frozen tater tots (reserve a handful first) and toss well.
• Spray a casserole dish (I use my 13X9 square Pyrex baking dish) with Pam.
• Pour mixture into dish.
• Arrange reserved tots over top.
• Cover with cheese.
• Bake at 350 for 45 to 50 minutes until cheese is melted and just barely starting to brown.
• Cool slightly before serving.

Steps:

• Rinse and drain the beans.
• Steam the green beans (if using frozen). Rinse and drain them if using canned. Just wash if using fresh. 2 cups is an estimate; I think I had a little over 2 cups because I wanted to use up the rest of a bag I had in the freezer. If you're making the large dish, I guess it'd be 3 cups?.
• If you're putting veggie burger in this, cook it in the skillet til nice and crispy. Chop into pieces. 2 patties would work for the small dish version, 4 for the large dish.
• Combine the two different soups together. Use half of the mixture if you're doing the loaf dish way, use the whole thing if using the 13 x 9 casserole dish.
• Combine the beans and veggie burger together, and mix with the soup mixture. Put the mixture in the bottom of the ungreased baking dish.
• Layer the green beans over the cream soup/beans/veggie burger bits.
• Layer all the cheese on next.
• Figure out how many tater tots you need-- you have to adjust the amount depending on the dish size. I used about 1/3 of a 32-oz bag of frozen tots for my loaf dish version-- you might use a little over 1/2 the bag for the 13 x 9 version.
• Microwave the tots for 2 minutes-- or depending on your microwave strength, until they're defrosted but not "eating level" of warm.
• Layer the tots on the dish.
• If you like, top with some seasoned salt.
• Bake at 350 for 25-40 minutes, until golden brown on top.
• Let cool for about 10 minutes, then serve and enjoy.