![]() So in my effort to re-vamp this casserole, I replaced the meat and canned/frozen vegetables with hearty brown mushrooms and fresh spinach, onion, garlic and thyme.Īnd I used a combination of pumpkin purée and vegetable stock to help create a base that would bind everything together and make for a deliciously savory pumpkin recipe. While the classic wins for its ease and simplicity, this one wins for the balance that the vegetables lend it. The basic formula, which is often assembled and cooked in a single dish, consists of a meat, canned soup, canned or frozen vegetable(s) and a starch. This dinner recipe sees the classic recipe ingredients and raises them an onion, 2 cloves garlic, Worcestershire sauce, and mixed vegetables. In the now empty pan, add the vegan meats and sauté until cooked and lightly browned mashing with the tines of a fork to make into crumbles. Add the onions and chopped peppers with the salt and pepper and sauté until translucent about 3-4 minutes. So I had to do a little bit of research when it came time for me to develop this recipe. In a large frypan, melt the butter and oil on medium heat. I can only remember eating tater tot casseroles a handful of times in my life. It’s a new take on a classic that I think you’re really going to love.Īnd I bet after just one bite of my savory vegetarian-friendly pumpkin, mushroom, and spinach tater tot casserole, you’ll be hooked! Making the Casserole And I’ve added a fall twist by incorporating pumpkin purée. ![]() So today, I’ve given this upper Midwest staple a makeover. Bake this tater tot breakfast casserole with sausage for 50 minutes or until a knife inserted in the middle comes out clean. Casserole, hot dish, or whatever else you want to call it, is a meal that’s undeniably delicious, comforting and able to satisfy even the hungriest of appetites.īut unfortunately for my skinny jeans, it’s not necessarily the healthiest dish out there.
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