CHEESY CHICKEN TATER TOT CASSEROLE RECIPES
OPIE'S CHEESY TATER TOT CASSEROLE RECIPE - FOOD.COM
I created this recipe over time in homage to the original from Opie's BBQ in Spicewood, TX. Some things to note: Ore-Ida tater tots have lots of salt and seasoning; typically off-brand do not. I would probably add over a tsp for off-brand tots.
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 1 Casserole, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything but the Colby cheese and french's onions in a large bowl (make sure tots are still frozen so they don't break apart).
- Scoop mixture into one 9x13 pan.
- Bake uncovered at 350 degrees for one hour.
- Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.
Nutrition Facts : Calories 217, FatContent 13.2, SaturatedFatContent 6.2, CholesterolContent 20, SodiumContent 428.1, CarbohydrateContent 15.2, FiberContent 1.2, SugarContent 0.2, ProteinContent 9.8
CHEESY TATER TOT CASSEROLE RECIPE - FOOD.COM
I hate tater tot casserole but my husband loves it so I had to come up with one that I liked too. This is it! It's nice and creamy with lots of cheesy goodness!
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef, add onion to saute, drain, set aside.
- In a large mixing bowl, combine soup, milk, sour cream, and 1 cup of shredded cheese, as well as any of your favorite seasoning, mix well.
- Add package of tots, beef, and onions to soup mix. Mix all together and make sure the tots are well coated.
- Place tot mixture in a 13x9 pan, smooth it out. Bake at 350 for 30 minutes. Remove from oven, top with remaining 2 cups of cheese and return to oven. Cook for an additional 30 minutes.
Nutrition Facts : Calories 1342.1, FatContent 90, SaturatedFatContent 39.5, CholesterolContent 176.9, SodiumContent 2605, CarbohydrateContent 86.9, FiberContent 10.5, SugarContent 3.2, ProteinContent 49.4
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