In this video, Betty demonstrates how to make a great potato side dish, her Tater Tot Casserole. It is a large casserole of Tater Tots, topped with a generous mixture of sour cream, mushroom soup, Cheddar cheese, and green onion, baked in the oven. The finishing touch is a can of potato sticks for a crunchy, potato-y taste!
32 Ounce (1 Package- Frozen, These Are Pre-Cooked, Formed Potato Nuggets)
Shredded cheddar cheese
1 Cup (16 tbs)
Condensed cream of mushroom soup
10 3⁄4 Ounce (1 Can)
Sliced green onions
3⁄4 Cup (12 tbs)
1 Can (10 oz)
Cooking oil spray/Oil / butter
1 (For Greasing Baking Dish, May Use Butter / Oil)
Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray (or grease with butter or oil). Arrange Tater Tots in evenly in the bottom of the prepared baking dish. In a large mixing bowl, combine 16 oz. sour cream, 1 cup shredded Cheddar cheese, a 10.75 oz. can cream of mushroom soup, and ¾ cup sliced green onions. Stir until well blended. Pour mixture over the Tater Tots. Bake at 350 degrees for 45 minutes. Sprinkle a can of potato sticks over the top of the casserole, and cook for an additional 5 minutes. Remove from the oven, and serve while hot! This casserole is a favorite around here. It is very simple to make, and goes with just about anything. It is very tasty!
Looking for a kid-friendly casserole dish that will get even the most veg-phobic tyke to gorge? Betty quick, comforting, homemade delight is sure to turn the tables on your favor. Studded with veggies and meat, this lip-smacking casserole is what your little ones meet to get their daily dose of nutrients. Plus, making it is such a child’s play that you won’t even know when you popped it in the oven and when it got ready.