YUMMY TATER TOT CASSEROLE
My friends demand that I bring this version of hash brown casserole to every potluck! Make sure to use McCain® Tasti Taters instead of regular hash browns!
Provided by jana michelle
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
- Heat the vegetable oil in a skillet over medium heat; cook the onion in the hot oil until softened, 5 to 7 minutes. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Stir the Cheddar cheese in a little bit at a time until evenly distributed throughout the mixture; pour into the prepared dish. Sprinkle the potato chips over the top.
- Bake until golden brown on top, 45 to 60 minutes.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 31.4 g, Cholesterol 65 mg, Fat 39.4 g, Fiber 3 g, Protein 8 g, SaturatedFat 18.5 g, Sodium 776.9 mg, Sugar 1.5 g
CREAMY TATER TOT CASSEROLE
Quick, easy and delicious!
Provided by Bea Gassman
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika.
- Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)
Nutrition Facts : Calories 707.4 calories, Carbohydrate 44.9 g, Cholesterol 119.1 mg, Fat 56.3 g, Fiber 3.6 g, Protein 14.2 g, SaturatedFat 30.4 g, Sodium 1267.3 mg, Sugar 3.6 g
GRANNY'S TATER SOUP
Not my Granny, she was too busy shopping at Bloomingdale's! If we ever do find the Granny that invented this soup we want to adopt her, this is super comfort food, very popular during the winter in our house.
Provided by Mirj2338
Categories Potato
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except chives and milk, in a 4 quart slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Stir in milk and chives during last hour of cooking.
Nutrition Facts : Calories 215.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 26.1, Sodium 814.8, Carbohydrate 29.6, Fiber 3.6, Sugar 2.4, Protein 5.4
ADDICTIVE TATER TOT CASSEROLE
This is my mom's version; different from others posted, you do not have to brown the ground beef before adding to casserole.
Provided by AZPARZYCH
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Press uncooked ground beef into bottom of greased 9x13 pan
- Season with salt, pepper, garlic powder, onion powder.
- Pour cream of chicken soup on top and spread evenly.
- Arrange tatertots on top of soup so that they are side by side in rows covering entire casserole.
- Bake at 350 for 45-60 minutes or until juices from the meat run clear
- Top with shredded cheese and return to oven for 5 minutes or until cheese is melted.
- Note: You can add chopped onions or garlic to the ground beef before pressing into pan.
Nutrition Facts : Calories 482.8, Fat 31, SaturatedFat 10.9, Cholesterol 80.9, Sodium 776.8, Carbohydrate 26.2, Fiber 3.4, Sugar 0.3, Protein 24.3
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by The Allrecipes Community
Categories Potato Soup
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
BREAD BOWL POTATO SOUP
This is a fabulous potato soup recipe. I have been making this for years. It is an recipe from a restaurant called The Machine Shed. I am always asked to make it by my family as well as for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are orange and look like pumpkins. They love the soup in these festive bread bowls. It is a bit of a time consuming recipe to make, but well worth it once in awhile.
Provided by lisar
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
- Drain grease and return bacon, onions and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- In heavy, large saucepan over low heat, melt margarine.
- Stir in flour to make a roux.
- Mix well and let bubble, stirring 1 minute.
- If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly.
- Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot, garnished with cheese, bacon bits and/or onions.
Nutrition Facts : Calories 424.8, Fat 30.4, SaturatedFat 11.7, Cholesterol 51.4, Sodium 559.1, Carbohydrate 30.4, Fiber 2.9, Sugar 1.5, Protein 8.6
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