This is a tastier version of Tater Tot casserole with hearty ingredients for a full meal. Made with Owens Original Breakfast Sausage, Ro*Tel Diced Tomatoes, frozen broccoli cuts and Ore-Ida Tater Tots. I like it because it is easier than shepherd's pie. My friends and their pre-teen kids love it too. Spread more cheese over potatoes before baking if desired.
Ingredients
- cooking spray:
- pork sausage (such as Owens® Original): 1 pack (16 ounce pack)
- onion: 1 piece (chopped)
- ½ teaspoons minced garlic: 1 piece
- tomatoes with green Chili peppers (such as RO*TEL®): 1 can (10 ounce can, diced)
- frozen chopped broccoli: 1 pack (12 ounce pack, thawed)
- Mexican cheese blend: 2 cups (shredded)
- cream of celery soup: 1 can (10.75 ounce can)
- frozen bite-size potato nuggets (such as Tater Tots®): 1 pack (32 ounce pack)
- pinch ground black and red pepper blend (such as McCormick® Hot Shot®): 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
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Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
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Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.
