This is another down home Southern classic. Really there is nothing we won't do with frozen potato products in the South. We also fry everything. I swear I would eat fried dirt. This recipe can be served at a breakfast, brunch or as a side at dinner. We served it as a side for the meat eaters and as a main dish for the Veggie Dad.
Now, I am not going to lie to you. This is not a low calorie meal, however if could be worse. I guess? Anyway, I will include the caloric information at the end of the recipe. As always, I use myfitnesspal.com for the calculation of my calories and the calculation is based on the specific ingredients that I used. If you put something drastically different in your dish you will need to re-calculate the calories. Myfitnesspal.com is free to join and use. I highly recommend it for anyone wishing to track their caloric intake for whatever reason.
3 tablespoons unsalted butter
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can Cream of Mushroom Soup
2 cups shredded Sharp Cheddar Cheese
14 ounces vegan ground sausage
2 pounds frozen tater tots
Melt the butter in a saucepan. While the butter melts, preheat the oven to 350 degrees.
Add the onion powder, the salt and the ground pepper to the melted butter.
Cook until the seasoning is slightly browned
Add the Cream of Mushroom soup, stir until well combined and the soup is warmed through.
Place the frozen tater tots in a large bowl
Add the soup mixture to the frozen tater tots
Stir until well combined
Vegan ground sausage tends to be a bit sticky, so you'll want to brown it a bit before using it. This will alleviate the stickiness.
Add the shredded cheese and stir to combine
Once the vegan ground sausage is browned, add it to the tater tot mixture and stir until well combined.
Press the tater tot casserole into a 9x13 in baking dish and bake for 30 to 35 minutes at 350 degrees or until the casserole is a golden brown.
Serves 8 ample portions.