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Vegetarian Texas Tater Casserole
When you need a hearty dinner ready to go straight from the fridge, this make-ahead vegetarian bake is exactly what you want. A savory base of soy-protein crumbles, sweet corn, and chunky salsa gets bound together with rich cheddar cheese soup. It's crowned with a generous layer of crispy potato nuggets. You can assemble the whole thing on the weekend, freeze it, and bake it later when time is tight. It emerges from the oven golden, bubbly, and completely comforting.
Equipment
- Skillet
- Oven
Ingredients
- 1 large onion, chopped (1 cup)
- 1 medium stalk celery, chopped (½ cup)
- 2 cloves garlic, finely chopped
- 2 cups frozen soy-protein crumbles (from 12-oz package)
- 2 cans (10¾ oz each) condensed Cheddar cheese soup
- 1 can (11 oz) whole kernel corn with red and green peppers, drained
- ½ cup chunky-style salsa
- 2 teaspoons chili powder
- ¼ teaspoon pepper
- 4½ cups frozen potato nuggets (from 32-oz bag)
- ½ cup shredded taco-seasoned cheese blend (2 oz)
Instructions
- 1Coat a 12-inch skillet generously with cooking spray and place it over medium heat. Add the chopped onion, celery, and garlic, spraying the vegetables lightly with more cooking spray. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are crisp-tender. Softening the aromatics first builds a sweeter, deeper flavor base.
- 2Stir in the frozen soy-protein crumbles, cheddar cheese soup, drained corn, salsa, chili powder, and black pepper. Transfer the mixture to an ungreased 2.5-quart casserole dish and arrange the frozen potato nuggets in an even layer on top.
- 3Preheat the oven to 375°F. Bake the casserole uncovered for 40 minutes. Scatter the taco-seasoned cheese blend evenly over the potato nuggets. Adding the cheese at the end prevents it from burning while the casserole heats through. Return the dish to the oven and bake for an additional 5 to 10 minutes, until the edges are bubbling and the cheese is completely melted.
Notes
- Make ahead: To freeze this meal, wrap the unbaked casserole tightly and store in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before baking as directed.
- Storage: Keep leftover casserole in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave or heat the whole dish in a 350°F oven until hot.