Bev,
Pat and two of their friends are off to Marco Island, FL for their annual two
week trip to the beach and I’m minding the store and looking after the
pups. Starting in 2016, we’re scheduled
to go later in the year and I may be willing to go with them, but I still refuse to go
during the hot FL October when the cool weather I’ve been awaiting all summer
is finally in East Tennessee.
Since
I’m cooking for myself, my preference is to make simple dishes that generate
plenty of leftovers so I can cook less often and this dish is a good
example. We had made this dish once before
and decided it was a little overwhelmed by the French Onion Dip so I modified
it this time by adding more potatoes and cheese. Check out Steph's Plain Chicken blog for the original recipe and her shots.
1½ (30-32oz)
packages frozen tater tots
1
(10 3/4oz) can Cream of Chicken soup
1
(16oz) container French Onion Dip (Kraft)
12
oz shredded cheddar cheese
6
slices pepper jack cheese
1. Preheat
oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set
aside.
2. In a
large bowl, mix soup, dip and cheddar cheese. Then thoroughly mix in potatoes.
3. Pour
into prepared pan and top with sliced pepper jack.
4. Bake
for about 60 minutes, or until bubbly.
For
my taste, this was just perfect and I will now plan to use it as a base for other
ingredient additions. And of course, I
had to try a little for breakfast - I cooked the eggs sunnyside-up in a ring with a little water added to the skillet with a lid.
I mixed it all up together and it was oh sooo good.
Photos can be enlarged by clicking on them.
Photos can be enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
10/20/15
event date
That looks like a very interesting casserole, and love my eggs basted like that.
ReplyDeleteSO excited to hear you liked the casserole! Love the addition of pepper jack cheese. Chicken Legs would love the tater tot casserole with those eggs on top. YUM!
ReplyDeleteHope the girls have a lot of fun but not enough that you have to go bail them out.
ReplyDeleteThis sounds like comfort food to the max. I would like to chime in our your chile verde post too. What a treat getting roasted chiles. They have a special flavor that cannot be beat. I can only imagine how good that tasted. I would like to address the cilantro ingredient. Love it or hate it using fresh cilantro would have added another element to your great dish.
ReplyDeleteThanks for the feedback and I agree on the fresh cilantro, but I would have had to make a 30 mile round trip to get it. Next time we make it, I'll make sure we have some on hand.
DeleteHot damn! This is my kind of food, love it, drooling now.
ReplyDeleteLarry, That's a pretty casserole and no one is surprised that it became a breakfast too! Meatloaf and mashed potatoes with a veggie and garlic bread tonight...a break for your own cooking. Take Care, Big Daddy Dave
ReplyDeleteThe eggs make it extra delicious! This casserole is my idea of simple comfort food. YUM.
ReplyDeleteLooks like comfort food at its finest Larry.
ReplyDeleteSam
Yes I do believe every man who finds himself single for a while - should make this casserole. Leftovers would be great with an egg of course!
ReplyDeleteI knew you'd add an egg and make it breakfast! I let my guys have tater tots about once a month, and they really are good. I'm a fan of using convenience foods as the basis for simple meals when possible.
ReplyDeleteI'll bet there's plenty of grilling going on while Bev is gone too :) This sounds like the perfect side dish. My husband always loved Tater Tots but we haven't had them in years. I know he'd love this!
ReplyDeleteTo begin with, this tater tot dish sounds sinfully good and then top it with two eggs??? Yes please! And uhoh - Big Dude is unsupervised. :) I'm with you about visiting a hot Florida and instead enjoying seasonally wonderful Fall temps.
ReplyDeleteOh yeah, I've got to try this one out. Would be great on the grill on the morning of an event.
ReplyDeleteThis looks really good! Have to try it! Thanks for sharing the recipe :)
ReplyDelete