CHEESE ALERT!!!
This isn't the part where I say the word cheese and then actually give you a recipe where there is a pinch of cheese and I pretend like that is enough to satisfy your craving. No, this is so much cheese that you'll want vegetables in your next five meals to make up for it.
When I thought about posting this recipe, I thought about how it wasn't exactly the type of recipe that "should" be on a wellness blog, but then I thought about how wellness isn't all about "healthy foods" and dieting. Sometimes, eating a warm meal that makes you feel cozy, full, and satisfies your hankering for something savery is just what the doctor ordered.
Personally, I do not eat dairy, so this meal has been one that I make for my family, however, I have gone a step further to make this recipe meatless and dairy free as well as including the original recipe. You may want to add some bell peppers, sauteed onions, or top with bacon bits and green onions. Let us know how you made yours and share a picture!
Original Tater Tott Casserole
You will need:
large glass baking dish
large frying pan
large mixing bowl
table spoon measuring utensil
1/4 cup measuring utensil
1 cup measuring utensil
Ingredients:
One de-thawed bag of tater-tots
2 lbs de-thawed ground beef
1 large can of cream of mushroom soup
1/4 cup worcheshire sauce
1 tbs onion powder
1 tbs garlic powder
1 tbs salt (optional)
3 cups shredded cheese (choose the type that you like best)
INSTRUCTIONS:
Preheat oven to 375 degrees.
Cook 2 lbs ground beef in medium size sauce pan until brown.
In one large bowl, mix cooked beef, large can of cream of mushroom soup, 1/4 cup worcheshire sauce, onion powder, garlic powder and salt.
Pour mixture into large glass casserole dish.
Line tater-tots in tight rows on top of beef and cream of mushroom mixture. (There will be few tater-tots left in the bag once spread out)
Cook in oven for 25 min or until tater-tots are golden brown.
Top off with shredded cheese immediately upon taking out.
put back into the oven for 5 minutes to let the cheese melt.
Take out and let stand 5-10 minutes, serve and enjoy!
* Optional Toppings:
bacon bits, chopped green onions, BBQ sauce
Now, Let's make it dairy free
Dairy Free Tater Tott Casserole
You will need:
large glass baking dish
large frying pan
large mixing bowl
table spoon measuring utensil
1/4 cup measuring utensil
1 cup measuring utensil
Ingredients:
One de-thawed bag of tater-tots
2 lbs meatless veggie crumbles. You can find these in the frozen section of your local grocery store. Or, you can get ground impossible or beyond meat and cook.
1 can of cream of mushroom soup (use the dairy free recipe we created Click Here -->https://www.wtiffwellness.com/post/vegan-condensed-mushroom-soup )
1/4 cup Vegan Worcestershire sauce
1 tbs onion powder
1 tbs garlic powder
1 tbs salt (optional)
3 cups shredded Vegan cheese (Personally, I like to use Chao cheese, or Violife Colby Jack shreds)
INSTRUCTIONS:
Preheat oven to 375 degrees.
Cook 2 lbs ground beef in medium size sauce pan until brown.
In one large bowl, mix cooked beef, large can of cream of mushroom soup, 1/4 cup worcheshire sauce, onion powder, garlic powder and salt.
Pour mixture into large glass casserole dish.
Line tater-tots in tight rows on top of beef and cream of mushroom mixture. (There will be few tater-tots left in the bag once spread out)
Cook in oven for 25 min or until tater-tots are golden brown.
Top off with shredded cheese immediately upon taking out.
put back into the oven for 5 minutes to let the cheese melt.
Take out and let stand 5-10 minutes, serve and enjoy!
* Optional Toppings:
Imitation bacon bits, chopped green onions, BBQ sauce