Week 8: Texas Tater Casserole

Saturday, February 27, 2010

Mmmm….this one was DEFINITELY a keeper.  I made it about a week ago and we both absolutely loved it.  I’m sure it will become part of our frequent rotation.

Of course it came from Betty Crocker’s Easy Everyday Vegetarian.  Love that cookbook.

I altered the recipe a bit.

Texas Tater Casserole (my version!)

Makes four large servings or 8 small side dish servings


1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, finely chopped

2 cups frozen soy-protein crumbles

1 can condensed Cheddar cheese soup

1 cup frozen whole kernel corn

1/2 cup chunky-style salsa

2 teaspoons chili powder

approximately 4-5 cups frozen potato nuggets (tater tots!)

1/2 cup taco-seasoned (or whatever flavor you like best) cheese

To make:

Heat oven to 375 degrees.

Place vegetable oil in large skillet.  Add onion and garlic and cook over medium heat until tender–about 10 minutes (stir as needed–don’t let the garlic burn!).  Stir in crumbles, soup, corn, salsa, and chili powder.  Spoon into 9 x 13 inch pan.

Top with rows of tater tots.

Bake uncovered for 40 minutes.  Sprinkle with cheese.  Bake 5 additional minutes until cheese is melted.


Don’t you love how all the tater tots are lined up in a row? 🙂

Cheesy deliciousness!

I’m amazed I actually wrote this post EARLY today!  That’s because I still need to go to the grocery store to get items for the appetizer I’m bringing tonight.  And maybe even head to Target to get something to wear??  I think I’m in a clothes rut…haven’t bought anything new in a long time.

My days off are going by too quickly!!!

Good news…NO snow accumulation!!

Hope everyone enjoys their weekend.

Published in: on February 27, 2010 at 1:36 pm  Comments (1)