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

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.

Ingredients	1 1/2 Tsp Black pepper ground, 1 50 oz can Campbell's Condensed Cream of Mushroom Soup, 1 cup Green onion, sliced, 11 1/2 oz Applewood smoked bacon, cooked and diced, 16 oz Potatoes, sliced 1/4 inch thick, 2 cups Cheddar cheese, shredded, 2 Tbsp canola oil, 2 tsp Kosher salt, 3 Tbsp Parsley, fresh, chopped, 32 oz Tater tots, frozen, 4 oz Red bell pepper, diced, 8 oz Mushrooms, sliced
Course	Breakfast, Brunch, Sides
Cuisine	American
Serving Size	16

Tater Tot Casserole Made With Campbell's Cream of Mushroom Soup

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