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