Tater Tot Spinach Casserole 

The Out of Town Cook 

Ingredients:

1 Bag of Frozen Tater Tots

1 bag frozen Spinach / Kale defrosted ahead of time

1 onion chopped

8oz fresh mushrooms sliced

1/2 cup Shredded Carrots

3 Tablespoons Olive Oil

3 Tablespoons flour

3 cups Vegetable stock - I like the Low Sodium Imagine brand 

2 cups shredded Cheese 

Onion Powder

Salt & Pepper

Equipment:

A casserole dish ( 9 x 13 or equivalent round)

non stick dairy frying pan

cutting board

knife

mixing spoon

whisk

colander

Directions:

Prepare casserole dish by spraying well with oil spray and set aside.  Place frozen spinach in a colander and drain completely.  In a deep sided frying pan sauté the chopped onions in a few tablespoons of olive oil until they are translucent. Add the sliced mushrooms sauté until the mushrooms release their liquid.  Add the shredded carrots.  Make sure the spinach is completely drained of all liquid and add to the pan. Add the remaining olive oil and the flour stir to combine well. Slowly add the vegetable soup stirring continuously. As the sauce thickens add the shredded cheese. Remove from heat and stir until cheese is completely melted.  Taste and adjust seasoning. Pour into the prepared casserole dish.  Gently push the tater tots into the cheesy vegetable mix in a decorative pattern. Spray with vegetable spray and bake I. A preheated oven set at 350° until tater tots are brown and golden.