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MK’s Cornucopian Tator Tot Casserole

October 8, 2015

Kevin and his friend Matthew Johnson struck gold again when they selected this recipe to cook.  It is definitely not your traditional tator tot casserole; instead, it is one that meets the approval of moms who are looking for a dish that is abundant in nutrition while at the same time meeting the approval of the taste buds of their children. This was a dish where seconds were requested by all. Kevin and Matthew’s version of “Not Your Mom’s Tator Tot Casserole” from Hungry Girl to the Max, The Ultimate Guilt-Free Cookbook is brought to you by his Kickstarter Backers.


Bag of tator tots (about 3 cups)
1 can Fat free Cream of mushroom condensed soup
2 tsp. minced Garlic
1 cup Onion
3 TBsp Mushrooms, chopped
1 c. Shelled edamame
1 lb Lean ground beef
1 tsp. sea salt
1 tsp. chili powder
2 cups frozen Petite mixed vegetable
3 cups Frozen chopped spinach
2 c. Shredded cheddar cheese
¼ c. chives
Mild Jalapeno pepper Tabasco sauce (optional)
Sour cream (optional)

Preheat oven to 375 degrees. Grease a casserole dish. Place frozen spinach, mixed veggies, and edamame in a large microwave-safe bowl. Cover and cook for 5 minutes. Stir well. Re-cover and microwave for 3 minutes or until thawed. In the meantime, cook hamburger meat, onion, mushrooms, and garlic. When meat is browned, drain fat. Then stir in salt and chili powder. Combine meat mixture with vegetable mixture. Add mushroom soup. Mix well. Pour in a greased casserole dish. (9×9 or equivalent pan). Sprinkle one cup of the cheddar cheese on top. Place tator tots next. Lastly, top with remaining cheese and chives. Bake in a 375 degree oven for 35 minutes. May be served with sour cream and Tabasco sauce.

matt and kev tator tot

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