This week, I got braces. It hurt. More than I thought it would. Eating was difficult, and I was more than a little bummed about it.
But then, I had an epiphany! Tater tots! Mushy, wonderful, and completely edible. Happy!
If you have kids that have braces and they are in pain, make this for them. Give them a bowl of ice cream for dessert, and dish one up for yourself. Give yourself a pat on the back. Everything is All Better, thanks to you. Yay.
Note: You do not need to be a kid or have braces to enjoy this dish. For real. Get crazy and make it for your next dinner party. How retro. Everyone will love it.
Vegetarian Tater Tot Hotdish
1 bag tater tots (the organic ones from the co-op were sooooo good)
1-2 cans Cream of Mushroom soup (it depends on your preference – I used just one can)
1 bag veggie crumbles (Quorn or Morningstar work well)
1/2 white onion, chopped
2 cloves of garlic, chopped
1/4 cup shredded Cheddar cheese
1 cup fresh or frozen veggies of your choice (I used broccoli, but you could do green beans, peas, or corn too)
Preheat oven to 350. Heat olive oil, onions, and garlic in a large saucepan over medium heat. Add veggie crumbles and sage; cook until heated through.
Transfer mixture to greased 9×13 dish and mix in the Cream of Mushroom soup.
Add Sriracha now, if you’d like. Then add the cheese, veggies, and tots. Bake in oven at 350 for one hour. You could try broiling it for the last few minutes if you want the tots to get a little crunchy on top. Dish it up with a spoon. This would pair well with Newcastle or Surly Bender (my fav MN beer).
What’s in your version of Tater Tot Hotdish? Share it in the comments below, or on Facebook or Twitter. If you enjoyed this post, make sure you subscribe to my RSS feed!