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Vegetarian Tater Tot Hotdish

Cozy Vegetarian Tater Tot Hotdish for Ultimate Comfort Nights

Enjoy this comforting Vegetarian Tater Tot Hotdish that combines rich flavors and colorful veggies for a hearty family meal.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting Time 3 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons unsalted butter can substitute with margarine for a dairy-free option
  • 1 tablespoon olive oil any neutral oil can work here
  • ¾ cup yellow onion, diced can substitute with shallots
  • ½ cup celery, diced
  • ½ cup carrot, diced you can use bell peppers for added flavor
  • 3 cloves garlic, finely chopped or use garlic powder
  • pinch red pepper flakes adjust based on spice preference
  • salt to taste
  • pepper to taste
  • 1 cup frozen corn fresh corn can also be used
  • 1 cup frozen peas fresh peas are a good substitute
  • 2 tablespoons fresh parsley, chopped or other fresh herbs like thyme or basil
  • 1 cup condensed cream of mushroom soup substitute with cream of celery soup for those avoiding mushrooms
  • 15 ounces canned white beans, drained and rinsed optional, alternatives include kidney or chickpeas
For the Toppings
  • ½ cup Monterey Jack cheese, shredded swap with cheddar or a dairy-free cheese
  • ¼ cup Parmesan cheese, freshly shredded use a vegetarian Parmesan alternative if needed
  • 30-34 pieces frozen tater tots homemade tater tots can be used as well

Equipment

  • large skillet
  • oven-safe skillet or baking dish

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) before gathering your ingredients.
  2. Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat. Sauté ¾ cup diced yellow onion, ½ cup diced celery, and ½ cup diced carrots for about 3-5 minutes until softened.
  3. Add 3 cloves of finely chopped garlic, a pinch of red pepper flakes, and season with salt and pepper. Cook for 2-3 minutes until garlic is aromatic.
  4. Stir in 1 cup of frozen peas and 1 cup of frozen corn, cooking for 2-3 minutes until warmed through.
  5. Remove from heat and mix in 2 tablespoons of chopped fresh parsley and 1 cup of condensed cream of mushroom soup. Fold in 15 ounces of drained and rinsed canned white beans if using.
  6. Spread the filling evenly into an oven-safe skillet or baking dish.
  7. Sprinkle ½ cup of shredded Monterey Jack cheese and ¼ cup of freshly shredded Parmesan cheese over the filling.
  8. Arrange 30-34 frozen tater tots atop the cheesy layer.
  9. Bake for 28-33 minutes until tater tots are golden brown and filling is bubbly.
  10. Allow to rest for 2-3 minutes before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 56gProtein: 14gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Consider making your own cream of mushroom soup for added depth of flavor. Customize veggies based on preferences and check for doneness at 28 minutes.

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