Veggie and Tater Tot Casserole
I debated on whether to call this recipe a quiche or casserole… We’ll go with casserole, but whatever suits your fancy...
Hubby went to a Houston Astros baseball game yesterday, and rather than indulge in junk food all day, I decided to come up with a healthy, easy, to-be-eaten-over-several-days meal. Hubby is a Weight Watchers member, and since this recipe contains a few points from the potatoes and cheese, I'll probably be eating it all myself.
This is a great go-to dish anytime, and it’s gluten-free! Prepare this recipe in a pie dish or 7”x11” casserole. Be sure to add non-stick spray to your dish for easy clean up. This makes six servings with an approximate calorie count of 210 each.
36 (4 servings) tater tots, thawed and smashed
Handful of carrot sticks
1 small bell pepper (I used an orange one)
1 small zucchini
1 small yellow squash
4 oz. fresh sliced mushrooms
¼ tsp garlic powder
½ tsp dried minced onion
½ cup Mexican blend shredded cheese
(Add a sprinkle of salt and pepper to each layer for even seasoning throughout.)
Start by defrosting tater tots and smashing them to cover the bottom of your dish.
Sprinkle a handful of carrot sticks on top of the potatoes to add a little crunch. Then, spread a layer of mushrooms over the carrots. Chop the remaining veggies and saute with garlic salt and dried chopped onions until they begin to soften.
Don’t forget to add a sprinkle of salt and pepper to each layer. Spoon veggies over tots, carrots, and mushrooms.
Add whisked eggs and cheese. Easy peasy!!
Bake at 350 degrees for 40 minutes. Enjoy!
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