Tater tot casserole is a beloved comfort food that has its roots in the Midwest, where hearty, family-friendly meals are a staple. This vegetarian version is perfect for those looking to enjoy the classic flavors without the meat. It's a dish that's easy to prepare, making it ideal for busy weeknights or casual gatherings. The combination of crispy tater tots, gooey cheese, and colorful vegetables creates a satisfying meal that everyone will love. Plus, it's a great way to sneak in some veggies for the picky eaters in your life!

This vegetarian tater tot casserole pairs wonderfully with a fresh green salad or steamed broccoli to balance out the richness of the dish. You might also consider serving it with a side of crusty bread to soak up any extra cheesy goodness. For a complete meal, add a light dessert, like a fruit salad or a scoop of sorbet, to cleanse the palate.

Servings: 6

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups shredded cheddar cheese
1 bag (32 oz) frozen tater tots
2 tablespoons chopped fresh parsley for garnish

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Add the bell pepper and frozen mixed vegetables to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Stir in the cream of mushroom soup, sour cream, thyme, oregano, salt, and pepper. Mix well to combine.

Transfer the vegetable mixture to a 9x13-inch baking dish. Spread it evenly across the bottom.

Sprinkle 1 cup of shredded cheddar cheese over the vegetable mixture.

Arrange the frozen tater tots in a single layer on top of the cheese.

Bake in the preheated oven for 25-30 minutes, or until the tater tots are golden brown and crispy.

Remove from the oven and sprinkle the remaining 1 cup of cheddar cheese over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving.

For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes to the vegetable mixture. You can also substitute the cream of mushroom soup with cream of celery or cream of potato for a different flavor profile. If you're looking to add more protein, consider mixing in a can of drained and rinsed black beans or chickpeas. For a vegan version, use a plant-based cream soup, dairy-free cheese, and vegan sour cream.

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