Here's another quick casserole that benefits from the addition of some really good garlic and onions from our local farm markets. Sugarcreek township farm market has Fine's Creek Farm garlic, and Rosemary Eisenhauer can set you up with some tasty fresh organic onions. You can make your own mushroom soup for this (Liberty Market has great organic mushrooms), or you can use the canned variety. Check the tater tots after 45 minutes (they should be golden) and see if the casserole is hot - you may need to leave it in the oven for another ten minutes or so.
You can use a dairy milk substitute to make this a vegan dish.
Tater tot casserole
- 2 T olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 (12-oz) packages faux beef crumbles
- 1 can mushroom soup concentrate
- 1 cup milk
- 1 pound frozen tater tots
Preheat the oven to 350 and lightly grease a 8 X 13 inch casserole dish. In a large skillet, heat the oil over medium heat. Add the onion and cook for about 5 minutes, until translucent. Add the garlic and cook until fragrant, another couple of minutes. Mix in the faux beef and heat through. Add the soup, mix well, and spread the mushroom mixture on the bottom of the casserole dish. Top with a solid layer of tater tots and bake for about 45 minutes, until the casserole is hot and bubbling and heated through.
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