Vegetarian Tater Tot Casserole

Source: https://urbanfarmie.com/tater-tot-casserole/ 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1hour 

Ingredients 

1 tablespoon olive oil 

1 large onion, finely chopped 

2 cloves garlic, minced (1/2 tsp garlic powder)

1 cup frozen mixed vegetables

10.5 ounces condensed cream of mushroom soup (1 can)

 ½ cup sour cream 

1 teaspoon smoked paprika (THIS IS NOT THE SAME AS REGULAR PAPRIKA!)

½ teaspoon dried oregano

½ teaspoon salt 

¼ teaspoon black pepper 

15 ounces frozen tater tots 

Instructions 

Preheat your oven to 375°F (190°C). Grease a 6x9-inch baking dish and set aside. (I used an 8 by 8)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. 

Add the minced garlic and cook for an additional minute. 

Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through. 

Stir in the condensed cream of mushroom soup and sour cream until well combined. 

Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes. 

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. 

Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface. 

Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy. 

Remove the casserole from the oven and let it sit for a few minutes.

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!