Creamy Tater Tot Casserole
Ingredients
5 1⁄4 ounces cream of mushroom soup (I prefer Healthy Request)
1⁄2 cup milk
2 tablespoons ranch dressing
1 tablespoon dried chives
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
32 ounces frozen tater tots, thawed
1⁄2 cup cheddar cheese or Mexican cheese blend, shredded
1⁄2 cup French’s fried onions
Instructions
1. Heat oven to 350*F.
2. In large bowl, mix soup, milk, ranch dressing, chives, pepper, and parsley. Toss tater tots in mixture then pour into 12 by 9-inch baking dish.
3. Sprinkle tater tot mixture with cheese and fried onions. Bake 40 minutes or until cheese is melted and tater tots are crispy.
Comments
This recipe is from The Village Cook. I’ve made it twice now. The recipe didn’t have a dish size, so I made it in a 9x12 the first time. The second time I doubled the recipe and made it in a 9x12 as well. Art wasn’t around for both experiments, but Lance and I both preferred the single recipe in a 9x12. We felt that when it was doubled, it was too deep and we missed out and all of the crispy edges and top. So the verdict is to make this in a 9x12 as my recipe states. If you want to double it, use two 9x12s!
We all thought this was super tasty, but tater tots are amazing so that’s no surprise. I’ll look forward to making this again in the future.
Shown here with the best Meatloaf ever.
Internet - The Village Cook