At least once a year my family and I go to Marble Falls, TX to visit Sweet Berry Farms. On our way back home it’s become tradition to have a late lunch at Opie’s BBQ in Spicewood. If we’re too late they run out of barbecue and we must find somewhere else to eat, which never satisfies our Opie’s cravings. In addition to the barbecue they have a mouth-watering side called Tater-Tot Casserole.
In order to have Tater-Tot Casserole more than a couple of times a year I found a close substitute to satisfy my cravings until the next time we pass through Spicewood. You can make this for breakfast, lunch, or dinner. This dish transcends time. Sometimes we will have it for all three meals. It’s wonderful with eggs in the morning, chicken for lunch, and meatloaf for dinner. And perfectly satisfying eaten on its own. Many times I have just had this for my lunch.
This is my picky husband’s favorite side and feeds a large crowd. I haven’t met anyone who doesn’t love this casserole. I highly suggest you make this for your friends and family. It’s a guaranteed crowd-pleaser.
- 1 bag (2 pounds) Ore-Ida Extra Crispy Tater Tots, frozen
- 2 cans (10 ¾ ounces each) cream of chicken soup
- 1 container (8 ounces) sour cream
- 16 ounces mild cheddar cheese, shredded
- 8 ounces Colby & Monterrey Jack cheese, shredded
- 2 teaspoons freshly ground black pepper
- 6 ounces French fried onions
- Preheat over to 350 degrees F.
- Mix frozen tater tots, cream of chicken soup, sour cream, and mild cheddar cheese in a large bowl; mix well.
- Pour mixture into a 9×13 oblong pan.
- Bake uncovered for one hour.
- After one hour top the casserole with the Colby & Monterrey Jack shredded cheese and French-fried onions.
- Bake for an additional 5 to 10 minutes or until the French fried onions are golden brown.
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