Try this Easy Tater Tot Casserole recipe, or contribute your own.
- fresh ground black pepper to taste
- 1 lb ground turkey
- 2 cups grated cheddar cheese
- 1/2 tsp garlic salt
- 1 cup diced onion (i use frozen to make it easier.)
- 1 pkg (32 oz) tater tots
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- paprika to sprinkle on top
- 1/4 cup flat leaf parsley
- Carbohydrate 0.734361666802227 g
- Cholesterol 95.3391734166667 mg
- Fat 16.7642802970169 g
- Fiber 0.0880166655293505 g
- Protein 27.4909081582303 g
- Saturated Fat 10.0021752525028 g
- Serving Size 1 1 Serving (122g)
- Sodium 376.032609834533 mg
- Sugar 0.646345001272877 g
- Trans Fat 1.11599202317179 g
- Calories 268 calories
Step-by-step
- Preheat oven to 350°F.
- While oven is preheating, brown ground turkey and onion; drain.
- Grease a 9x13 inch-baking dish.
- Transfer turkey and onion mixture to baking dish.
- In a large bowl, combine cream soups (undiluted), cheese, garlic salt and black pepper.
- Once thoroughly combined, toss in tater tots and coat evenly.
- Transfer coated tater tots to the baking dish and place on top of turkey and onion mixture.
- Bake for about 45 minutes or until the top begins to brown slightly.
- Sprinkle with paprika and parsley.
- Serve and enjoy!
Preventing the Sogs
Many cooks err by failing to drain rendered fat from the browned poultry before assembly, creating a watery base that ruins the crust. Ground turkey releases significant moisture during cooking, so drain the skillet thoroughly through a fine-mesh strainer before transferring the meat to a greased 9x13-inch baking dish. Coating the frozen potato cylinders directly in the condensed soup and cheese mixture insulates them from excess liquid while ensuring even seasoning distribution.
Freezing and Storage
Casseroles containing dairy-heavy condensed soups and potato products require specific handling for optimal freezer storage. Wrap the unbaked dish tightly in two layers of heavy-duty aluminum foil to prevent freezer burn, storing it safely for up to three months. Thaw the dish completely in the refrigerator for 24 hours prior to baking, because placing a frozen ceramic or glass pan into a preheated 350 degrees Fahrenheit oven risks thermal shock and breakage.
Reheating and Crispness
Leftovers lose their exterior crunch quickly when stored in airtight containers in the refrigerator for longer than two days. Restore the desired texture by placing individual portions in a toaster oven at 375 degrees Fahrenheit for 12 minutes rather than using a microwave, which turns the potatoes mushy. Freshly chopped flat leaf parsley and paprika added immediately before serving provide sharp contrast to the rich cheddar and mushroom sauce.
