Tater Tot Casserole Made With Campbell’s Cream of Mushroom Soup
Ingredients
11 1/2
oz
applewood smoked bacon
diced, yield from 1 ounce raw
2
tbsp
canola oil
1
cup
Green Onion
sliced
8
oz
Mushrooms
sliced
4
oz
red bell pepper
diced
2
tsp
kosher salt
1 1/2
tsp
Black pepper
ground
16
oz
potato
sliced 1/4-inch thick
32
oz
frozen tater tots
1
can
Campbell’s Condensed Cream of Mushroom Soup
Instructions
In large sauté pan, cook diced bacon until crispy. Drain fat. Reserve.
Using same pan, heat oil over medium-high heat. Sauté green onions 5 minutes.
Add mushrooms and peppers. Cook additional 5 minutes.
Add Campbell’s® Cream of Mushroom Soup, salt and pepper. Simmer 10 minutes.
Layer potatoes evenly on bottom of a 12″x20″x2-1/2″ hotel pan. Pour soup mixture over top of layered potatoes.
Evenly top with tater tots.
Bake in pre-heated 350°F oven for 30 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.