Friday, December 19, 2014

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Written by Bobbie

I love tater tot casseroles.  They are a great way to clear out the fridge/freezer, taste great, and do not make a huge mess in the kitchen.  With both my daughters having a wheat intolerance, I've had to changing up my usual way of making these since both cream of mushroom and cream of chicken have wheat in them, and the gluten free versions are crazy expensive.  I did this vegetarian version for my younger daughter, but the entire family enjoyed the meal.  I don't think my husband even noticed there was no meat in it.

1 large bag tater tots
1 bag (around 10 oz) frozen mixed vegetables
2 cups shredded cheese
2 cups milk
salt & pepper to taste
9x11 baking dish


Preheat oven to 425.  In a large bowl combine vegetables, cheese, milk, salt and pepper.  Place veggie mixture into pan, and spread around evenly into pan.  If you are careful, you can mix the ingredients in the baking pan to eliminate a dirty dish.  Place a single layer tater tots over the top of the vegetables.  Bake for 45-60 minutes until most of the liquid has evaporated and tater tots are a dark golden brown (we like our tots crunchy).  This works great as a stand alone meal, or a side to some meat.