PER SERVING (1/6th of casserole, about 1 cup): 273 calories, 7.5g fat, 880mg sodium, 35.5g carbs, 8g fiber, 5.5g sugars, 15.5g protein -- PointsPlus® value 7*
This recipe is packed with so many delicious items, and it's crazy-easy to make! Plus, who doesn't love Tater Tots?!
2 cups sliced mushrooms
1 cup chopped onion
3 cups frozen chopped spinach
2 cups frozen bite-sized mixed veggies
2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1 cup frozen shelled edamame
1 tsp. chopped garlic
One 10.75-oz. can 98% fat-free cream of mushroom condensed soup
36 frozen Ore-Ida Tater Tots (about 3 cups)
Optional: salt, black pepper
Preheat oven to 375 degrees.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.
Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.
Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add condensed soup, and toss until ingredients are thoroughly coated.
Spray an 8" X 8" baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.
Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes. Serve it up and, if you like, season to taste with salt and pepper!
MAKES 6 SERVINGS