Get the Recipe Vegetarian Tater Tot Hotdish (Casserole)
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
4 servings
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Calories
379 kcal
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Course
Dinner
Get the Recipe Vegetarian Tater Tot Hotdish (Casserole)
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Vegetarian Tater Tot Hotdish is a comforting Midwest casserole. This meatless version has a super savory, creamy filling with lots of veggies, a cheesy layer, and it's all topped off with golden, crispy tater tots. You'll love how easy it is to make, too!
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Ingredients
- 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 of 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
- 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 heat, melt butter and heat the olive oil. Once hot, add onion, celery, and carrot. Cook for 3-4 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.
- 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.
Equipments used:
Notes
- *Look for cheese specifically labeled vegetarian, if needed.
- Pan Size: as shown in some of the photos, I used a fun Minnesota Cast Iron Skillet as a baking dish, and placed the rest of the filling in small ramekins. You can use an 8x8 or 9x9 glass baking dish, a 10-inch cast-iron skillet, or another smaller baking dish.
- Double Recipe: bake in a 9x13 dish.
- 2/28/23: updated the amount of onion from 1/2 to 3/4 cup and the carrots and celery from 1/4 cup to 1/2 cup.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
39g
(13%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
932mg
(39%)
Potassium
579mg
(17%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2060IU
(41%)
Vitamin C
28mg
(31%)
Calcium
219mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 932mg | 39% |
| Potassium | 579mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 28mg | 31% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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