Texas Tater Casserole

Texas Tater Casserole


(1 vote) 5 1

Frozen soy-protein crumbles replace the ground beef in this popular casserole. As they say, everything is bigger in Texas, and this casserole lives up to that saying. The flavor in this dish is really huge.

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Time needed

25 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 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.)

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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.

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