For those of us that attended the MULSA Thanksgiving it was a fantastice Feast! Thank you to the MULSA Board for getting it all set up for us:) One of the great side dishes that was brought in was fixed by Eric Cusick ( Ellis Circulation/Reserve) – It was my favorite! Tater Tot Casserole 🙂 Eric was happy to share the recipe with me and put it here should anyone else like to make it.
Tater Tot Casserole
Ingredients:
-One bag of tatertots (I think a 30 ounce bag, but enough to fill whatever pan you’re cooking it in)
-8 eggs
-2 cups of milk
-1/4 table spoon of pepper
-1/4 table spoon of garlic powder
-1/4 table spoon of onion powder
-cooked Sausage (I just eye ball the amount and put in whatever I felt looked good. You could also use precooked sausage so you don’t have to cook it first)
-Bacon (I used 4 strips, but put however much you want. You can also use precooked bacon to save you time again)
-Shredded cheese (I use cheddar, but use whatever you want)
Instruction:
If your sausage and bacon isn’t precooked then cook them.
Then crack open the 8 eggs and put them in a bowl with 2 cups of milk, 1/4 table spoon of pepper, 1/4 table spoon of garlic powder, & 1/4 table spoon of onion powder. Beat and mix the eggs.
After you beat the eggs, chop up your bacon and add it to the bowl.
In the pan that you are going to bake the casserole in put the tatertots in. (Michelle's note: I sprayed the pan I was using with PAM) Then chop up the sausage and add the sausage to the pan. After that, add the shredded cheese to the mix.
Once you’ve done all that, mix it up and try to evenly distribute it in the pan.
If you want, add an extra layer of cheese on top so that it has a chu conteneese top for style points.
Now get the bowl with the 8 beat eggs and bacon and pour it over the tatertots. Try to distribute it evenly.
Then just put it into the oven for 30- 35 minutes at 375 degrees and you are good to go. J