I know. You’ve been waiting your whole life for your favorite casserole to be scaled down to serve two. Me too. I had to wait until a really strong craving for tater tot casserole hit before I tackled it. I mean, sure, tater tot casserole always sounds good. But, I needed one of those ‘gotta have it now!’ cravings to hit before I could conquer the recipe. Only then could I eat spoonful after spoonful of the same dish with only a slight variation between batches.
I get a lot of requests for your favorite homestyle casseroles scaled down. I’m currently working on broccoli rice casserole. I’m having trouble deciding, though—with or without chicken? Please, weigh in!
As you know, I’m an overachiever. So, I made cream of mushroom soup from scratch for this recipe. The recipe makes a heaping cup of homemade condensed soup. However, the store-bought can is only 10 ounces, so you could easily substitute. And I won’t judge you one bit. Sometimes, dirtying up one more pan in the kitchen brings me to the brink. If you’re not having one of those days, I say make it from scratch! I use extra-rich Kerrygold butter and a pinch of thyme, so I think my from-scratch recipe is pretty special. Special, as in better-than-the-can, but really, this is a judgement-free zone. Use what you like!
One thing I really love about this recipe is that it doesn’t use the whole bag of tater tots. So, my late night cravings for hot tater tots with ice cold ketchup swirled with mustard can still be satisfied. Tell me I’m not the only one who swirls mustard into ketchup. What about gobs of black pepper into ketchup? Anyone? Is this thing on?
Back on track: casseroles are warm and cozy and delicious and you love them. I love them, too. But really, we all just love tater tots. *drops mic*