Golden Tate-r Casserole
This recipe is incredibly easy to make and it’s basically cheesy potato casserole, but I substituted tater tots for the hash browns. In honor of Golden Tate (Seahawks #81), I’m calling it Golden Tate-r Casserole or if you’re feeling a little feisty it can be called Golden Tate-r Kick-asserole
2 pounds Tater Tots (frozen)
2 cans condensed Cream of Potato soup (undiluted).
I used Cream of Chicken, because it’s what I had on hand. I think any cream soup will work. Low sodium would be best, since you have so much cheese in the recipe
2 cups (8 oz) shredded cheddar cheese
If you can, I recommend using Tillamook cheddar cheese to represent the Northwest!
1 cup sour cream
1/2 cup grated parmesan cheese
1/2 tsp garlic salt (optional)
Optional: Top with bacon
1.) In a large bowl combine the soup, sour cream and garlic salt. Add your frozen tater tots, cheddar cheese and mix well.
2.) Put mixture into a 13in x 9in x 2in dish.
3.) Top with parmesan cheese (and cheddar if you want it more “golden”)
4.) Bake at 350 degrees for about 55-60 minutes, uncovered.
I think next time I’ll top with crunchy bacon. Serve as a dip or as a casserole.
You might also want to check out my Russells Sprouts Cheesy dip – think artichoke dip, but better and in honor of Russell Wilson.
Thanks to my mother-in-law Melinda for the cheesy potato recipe that I modified with tots!