tater tot breakfast casserole with cream of mushroom soup

Pour mixture into a greased 13X9 inch casserole dish. Mix remaining cheese into pureed cream of mushroom sauce and mix well.Īdd sausage to mushroom sauce and mix well. Bake 40-45 minutes or until bubbly and golden. In a large bowl, combine sour cream, onion dip, cheddar cheese soup, ranch seasoning stir well. To prepare casserole, mix cheeses together and reserve 1 1/2 cup to top casserole with. Spray a 9 x 13 baking dish with cooking spray. Puree mixture in a blender and set aside.Īdd about 1 tablespoon of olive oil to pan over medium heat, add sausage, season, cook sausage about 13 minutes, breaking up with spoon until crumbled. 2 pounds frozen tater tots, thawed 1 can (10 ounce size) cream soup, undiluted (cream of mushroom, cream of celery, or cream of chicken) 1 cup finely chopped onion 1 container (16 ounce size) sour cream 8 ounces shredded sharp Cheddar cheese 1 dash garlic powder 1/2 teaspoon seasoned salt 1/2 cup butter, softened 3 cups lightly crushed. Remove from heat and allow mixture to cool. Lower heat to medium low, add broth and heavy cream and cook for about 5 minutes. Mix flour and cornstarch together and add to pan, cook for about 3 minutes. Saute 5 minutes, add garlic and mushrooms and saute 1 minute more.Īdd seasonings and cook 1 minute more. To prepare the cream of mushroom sauce, add butter and olive oil to a pot over medium heat. Both canned soups work brilliantly in this dish so don’t be afraid to mix it up.What YA waiting for people, get to cooking and don’t forget the spice! Oh…and this casserole is so good…I just might Slap Ya Mama!Ĭream of Mushroom and Sausage Tater Tot Casseroleġ tablespoon Slap Ya Mama Cajun Seasoning Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Half of us prefer the cream of mushroom while the other side is all about cream of chicken. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. That is all you need to get this belly filling meal on the table. Stir in the sausage and mushrooms, and pour into the prepared baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Seasonings: Optional, but you can season this with any of your favorite seasoning blends! It’s already pretty salty, with the soup, but we really love Livia’s Seasoning Salt! That being said, this is actually good with no seasonings. Preheat oven to 350 degrees F (175 degrees C).However, if you like a little more crispy potato opt for crispy crowns! They’re tots that have essentially been formed into a more flat disk which helps them bake a little more crispy. Tots: Here’s the deal, regular tater tots work amazingly well.Cheese: A little sharp cheddar, or mild if you prefer, is the perfect finishing touch.We always have them on hand and they work well with the flavors of the beef and cheese. Cream Soup: Here is the secret, you can use almost any creamed soup! We rotate between cream of mushroom soup or cream of chicken.

Add the cream of mushroom soup, sour cream, chopped onion, garlic powder, salt, and pepper to the skillet with the ground beef. It’s super cheap and always in our freezer. Brown the ground beef in a large skillet over medium-high heat until fully cooked. Ground Beef: I use the frozen ground beef from Costco.It surprisingly has a lot of flavor considering the short ingredient list! Here is what you will need to get started: Chances are good you already have everything you need for this recipe.

Tater tot breakfast casserole with cream of mushroom soup