French Onion Tater Tot Casserole Ala Steph

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.

French Onion Potato Casserole – Adapted from Plain Chicken

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.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/20/15 event date