TATER TOT CASSEROLE RECIPE

In a bowl, combine the cream soups, sour cream, garlic and onion powder. Spoon this evenly over the ground beef and peas in the casserole dish. Place the tater tots over the soup mixture. Bake for 45 to 60 minutes. Serve with crusty bread and a salad.




CHICKEN TATER TOT CASSEROLE RECIPE

1 lb cooked chicken, shredded (leftovers are perfect)
2 tsp homemade garlic powder
2 tsp homemade onion powder
1 TBS butter
1 TBS canola oil

16 oz homemade sour cream
10.75 can of homemade cream of chicken soup
1 tsp homemade garlic powder
2 tsp homemade onion powder
32 oz pkg tater tots
1 cup cheddar cheese, shredded
6 oz can French fried onions

PREHEAT oven to 350 degrees. Spray a casserole dish with vegetable oil; set aside.

Season the shredded chicken with garlic and onion powders and saute in skillet. When hot, transfer to the bottom of the prepared casserole dish.

In a bowl, mix the sour cream, cream of chicken soup, garlic and onion powder together. Spread this mixture over the sauteed chicken. Arrange tater tots on top and sprinkle with cheese, followed by the French fried onions.

Bake, uncovered for 45 minutes, or until the casserole is heated through and bubbly.

NOTE:
You may add mushrooms with the chicken or any other vegetable you wish.




This is another savory tater tot casserole recipe.

RECIPE FOR TATER TOT CASSEROLE

10.75 oz can homemade cream of chicken soup
10.75 oz can homemade cream of mushroom soup
1 tsp homemade garlic powder
1 tsp homemade onion powder
8 oz homemade sour cream
8 oz mixed vegetables
1/2 cup onion, chopped
1-1/2 lbs leftover meatloaf, sliced
32 oz pkg tater tots
2 cups cheddar cheese, shredded

PREHEAT oven to 350 degrees. Lightly spray a casserole dish with vegetable oil.

In a large bowl, combine the cream soups, garlic and onion powder, and sour cream; mixing well. Add the onion, vegetables and tarter tots; mixing well to coat evenly. Pour into the prepared casserole dish. Top with slices of leftover meatloaf and cover with shredded cheese. Bake for 50 to 60 minutes, until the cheese is brown and bubbly.