Comforting Vegetarian Tater Tot Hotdish for Cozy Nights

This Vegetarian Tater Tot Hotdish is a crowd-pleasing and wholesome dish that combines a savory veggie medley and crispy tater tots for a comforting meal.

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Prep Time 15

Cook Time 33

Resting Time 3

Total Time 51

Servings: 6 servings

Course: Dinner

Cuisine: American, Comfort Food

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons Unsalted Butter For a dairy-free option, use olive oil.
1 tablespoon Olive Oil Feel free to substitute any vegetable oil.
¾ cup Yellow Onion, diced Shallots can work for a milder taste.
½ cup Celery, diced Colorful bell peppers can substitute.
½ cup Carrot, diced Parsnip or zucchini is a great alternative.
3 cloves Garlic, finely chopped Use garlic powder (1 teaspoon) in a pinch.
1 teaspoon Red Pepper Flakes Simply omit if you're sensitive to spice.
Salt and Pepper Essential for seasoning to taste.
1 cup Frozen Corn Fresh corn is a delightful substitute when in season.
1 cup Frozen Peas Fresh peas work wonderfully too.
2 tablespoons Fresh Parsley, chopped Lovely as a garnish; can be omitted.
1 cup Condensed Cream of Mushroom Soup Consider cream of celery or homemade veggie soup for a twist.
15 ounces White Beans, canned (optional) Can be omitted if preferred.

For the Topping

½ cup Monterey Jack Cheese, shredded Any cheese blend or vegan cheese can work.
¼ cup Parmesan Cheese, freshly shredded Check label for vegetarian options.
30-34 pieces Frozen Tater Tots The beloved crunchy topping.

Equipment

10-inch cast iron skillet or 8x8 glass baking dish

Method

Cooking Instructions

Preheat your oven to 375°F (190°C).
In the skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add in ¾ cup diced yellow onion, ½ cup diced celery, and ½ cup diced carrot. Sauté for about 3-5 minutes until softened.
Stir in 3 finely chopped cloves of garlic and a pinch of red pepper flakes. Season with salt and pepper to taste. Sauté for another 3 minutes.
Stir in 1 cup each of frozen corn and frozen peas. Cook for an additional 2-3 minutes until heated through.
Remove from heat and stir in 1 cup of condensed cream of mushroom soup and 2 tablespoons of chopped fresh parsley, mixing until creamy.
Spread the filling evenly in your baking dish. Sprinkle with ½ cup shredded Monterey Jack cheese and layer with 30-34 frozen tater tots.
Bake for 28-33 minutes until the tater tots are golden brown and the filling is bubbling.
Allow the hotdish to rest for 2-3 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

For enhanced flavor, consider making your own cream of mushroom soup. Use a 10-inch cast iron skillet or an 8x8 glass baking dish for best results. This recipe can be doubled for larger gatherings.

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