From the Pantry: Tater Tot Casserole

Last weekend, I cooked up a bit of a storm. After getting back from New York, I was on a simple food kick, mainly because of all the time I spent flipping through my aunt's collection of Real Simple magazine. I also wanted to do a last round of comfort food on a day where it was cold enough to run the oven, so I ended up with a number of items including this ultimate comfort food, tater tot casserole. I've been needing to eat more fruits and veggies, and this recipe has plenty: a box of frozen corn, a box of frozen peas, and a couple of onions. I also just happened to have a bag of tater tots in the freezer, so it used those in a way that balanced out fried with healthy. I modified the recipe from this one by Jael Baldwin. I actually did intend to include beans (black) but I completely forgot them! It didn't really matter, though.

Vegetarian Tater Tot Casserole

1 can cream of mushroom soup
1 bag frozen tater tots
1 can water
2 small yellow onions
1 small box frozen peas
1 small box frozen corn
onion powder
garlic powder

Stir together cream of mushroom soup and water in 13×9 pan. Add approximately 1/4-1/3 of the tater tots, and the frozen veggies. Roughly chop the onion and sprinkle over. Shake on some garlic and onion powder. Spread the remaining tots in a single layer on top. Bake in 375 oven for about 45-50 minutes. You should have crispy tater tots on top without them being burnt, and the mixture beneath should be happily bubbling.