Description
A hearty one-pan casserole featuring tater tots, veggies, and creamy goodness.
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- ¾ cup yellow onion (diced)
- ½ cup celery (diced)
- ½ cup carrot (diced)
- 3 cloves garlic (finely chopped)
- Pinch red pepper flakes
- Salt and pepper (to taste)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 Tablespoon fresh parsley (chopped)
- 1 cup Condensed Cream of Mushroom Soup
- 15 ounces canned white beans (optional, drained and rinsed)
- ½ cup Monterey Jack cheese (shredded)
- ¼ cup Parmesan cheese (freshly shredded)
- 30–34 frozen tater tots
Instructions
- Preheat oven to 375°F. To keep this a one-pan recipe, cook the filling in a 10-inch cast-iron skillet, or oven-safe skillet.
- In the skillet, over medium to medium-high heat, melt butter and heat the olive oil. Once hot, add onion, celery, and carrot. Cook for 3-5 minutes, and add a pinch of salt to begin layering in the flavor.
- Add garlic and season with salt, pepper, and red pepper flakes, to taste. Stir and cook for another 3 minutes, until all the veggies are tender. Stir in frozen peas and corn.
- Remove from heat. Stir in the parsley and cream of mushroom soup until fully combined (stir in white beans if adding, too).
- If cooking in the same skillet, spread the filling evenly across the pan. Otherwise, transfer to a 2 or 3-quart baking dish. Sprinkle both kinds of cheeses on top. Then, line the tater tots across the entire top of the hotdish.
- Bake for 28-33 minutes until bubbly and tater tots are golden brown. Let sit 2-3 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
- For best results, use a cast-iron skillet for even cooking.
- Add extra cheese for a cheesier dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg