Texas Tater Casserole
Time needed
25 min
preparation
+
50 min
cooking
Ingredients
- Cooking spray
- 1 lg. onion, chopped (1 C.)
- 1 med. stalk celery, chopped (1/2 C.)
- 2 cloves garlic, finely chopped
- 2 C. frozen soy-protein burger crumbles (from 12-oz. pkg)
- 2 cans (10 3/4-oz. each) condensed Cheddar cheese soup
- 1 11-oz. vacuum-packed whole kernel corn with red and green peppers, drained
- 1/2 C. chunky-style salsa
- 2 tsp. chili powder
- 1/4 tsp. pepper
- 4 1/2 C. (16 oz.) frozen potato nuggets (from 32 oz. bag)
- 1/2 C. shredded taco-seasoned cheese (2 oz.)
Directions
Heat oven to 375 degrees. Spray skillet with cooking spray. Add onion, celery and garlic to skillet;spray vegetables with cooking spray. Cook vegetables over medium heat 8-10 minutes, stirring occasionally, until crisp-tender. Stir in crumbles, soup, corn, salsa, chili powder an pepper. Spoon into ungreased 2 1/2-quart casserole dish. Top with frozen potato nuggets. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.
