Tater Tot Casserole Made With Campbell’s Cream of Mushroom Soup
• 11 1/2 oz Applewood smoked bacon, cooked and diced
• 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 Potatoes, sliced 1/4 inch thick
• 32 oz Tater tots, frozen
• 1 50 oz can Campbell’s Condensed Cream of Mushroom Soup
• 2 cups Cheddar cheese, shredded
• 3 Tbsp Parsley, fresh, chopped
Directions
- In large sauté pan, cook diced bacon until crispy. Drain fat and 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.
- Remove from oven. Evenly top with bacon and cheese. Bake for additional 5 minutes, or until golden brown.
- Top with parsley.
- Using knife make 3 even cuts horizontally and vertically. Using a spatula or #4 scoop, potion each serving onto plate. Serve immediately.
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