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Texas Tater Casserole
A hearty vegetarian take on a classic comfort food brings bold Southwestern flavors to the dinner table. Plant-based soy crumbles replace traditional ground beef, simmering with sweet corn, chunky salsa, and a rich cheddar cheese base. A generous layer of crispy frozen potato nuggets crowns the savory filling, baking to a golden crunch. Melted taco-seasoned cheese finishes the dish for an irresistible gooey topping. It is a great weeknight meal that satisfies heavy appetites with minimal prep work.
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 (10 ¾ 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
- 4 ½ cups (16 oz) frozen potato nuggets (from 32-oz bag)
- ½ cup shredded taco-seasoned cheese blend (2 oz)
Instructions
- 1Preheat the oven to 375°F. Coat a 12-inch skillet thoroughly with cooking spray, then add the chopped onion, celery, and garlic, giving the vegetables an additional light mist of cooking spray.
- 2Set the skillet over medium heat and cook for 8 to 10 minutes. Stir the mixture occasionally until the vegetables become crisp-tender.
- 3Mix the frozen soy protein crumbles, condensed cheddar cheese soup, drained corn, salsa, chili powder, and black pepper into the skillet. Transfer the entire mixture into an ungreased 2.5-quart casserole dish and arrange the frozen potato nuggets in an even layer on top.
- 4Bake the casserole uncovered for 40 minutes. Scatter the shredded taco-seasoned cheese blend over the potato nuggets and return the dish to the oven for another 5 to 10 minutes, cooking until the cheese melts and the edges bubble.