Yummy Vegetarian Tater Tot® Casserole recipe

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Ingredients

cooking spray
2 vegetarian mushroom burger patties
1 (15 ounce) can vegetarian chili
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can cream of asparagus soup
½ (12 fluid ounce) can evaporated milk
½ large onion, chopped
freshly ground black pepper to taste
1 cup shredded sharp Cheddar cheese

Nutrition Info

341.5 calories
carbohydrate: 39.6 g
cholesterol: 24.6 mg
fat: 17.9 g
fiber: 4.8 g
protein: 11.3 g
saturatedFat: 6.2 g
servingSize: -
sodium: 994 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili.

  3. Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly.

  4. Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.

Recipe Yield

1 2 1/2-quart baking dish

Recipe Note

I was inspired to whip this Tater Tot® casserole up by my craving for something that would be hearty, but yummy without meat. It happened to turn out fabulous! Hope you like it too!

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