Vegetarian Tater Tot Hotdish (Casserole)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
379 kcal
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Course
Dinner
Vegetarian Tater Tot Hotdish (Casserole)
Description
This Vegetarian Tater Tot Hotdish combines sautéed diced onions, celery, carrots, and garlic cooked with red pepper flakes and seasoning to develop a flavorful vegetable base. Frozen peas and corn are added to the mixture and bound with condensed cream of mushroom soup and fresh parsley for moisture and depth. The filling is then layered in an oven-safe pan and topped generously with shredded Monterey Jack and Parmesan cheeses.
Frozen tater tots are arranged carefully on top of the cheesy vegetable filling and baked at 375°F until the casserole bubbles and tater tots achieve a crispy, golden brown crust. The dish offers a creamy and savory interior beneath a textured, crunchy potato topping. It can be prepared in a cast iron skillet or comparable baking dish, making cleanup easier.
For storage, leftover casserole can be refrigerated in an airtight container for up to four days. The recipe offers sizing flexibility for baking in different dish sizes or doubling quantities. Using vegetarian-labeled cheeses ensures the dish is suitable for strict vegetarians.
Ingredients
- 1 Tablespoon butter unsalted
- 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 to taste
- black pepper to taste
- 1 cup corn frozen
- 1 cup peas frozen
- 2 Tablespoon parsley chopped, fresh
- 1 cup condensed cream of mushroom soup
- ½ cup Monterey jack cheese shredded
- ¼ cup Parmesan Cheese freshly shredded
- 30-34 tater tots frozen
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.
Notes
- Use cheese labeled vegetarian if needed for strict vegetarian diets.
- A 10-inch cast iron skillet works well for this one-pan preparation, or use an 8x8 or 9x9 baking dish.
- Double the recipe and bake in a 9x13 dish for larger servings.
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- Updated vegetable amounts to 3/4 cup onion and 1/2 cup each carrot and celery for balanced flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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