Tator Tot Casserole

I'll start since someone has to. I could eat this once a week and be just fine, but Eric is ready to bump this meal out of the rotation. We've eaten it a lot. This is a modified version of traditional tator tot casserole: ground turkey instead of beef, chicken stock and sour cream instead of canned cream soup. I like adding quinoa to meals, but if you don't or don't have any on hand, just up the ground turkey to 1/2 lb. This meal can easily be doubled if you want to make a regular casserole size...we can't eat that much. And you can use any frozen vegetables you want or have in your freezer. You can probably add fresh vegetables, too. You might need to cook them a little first, though.


Tator Tot Casserole

1 tbsp olive oil
1/3 lb ground turkey breast
salt and pepper
poultry seasoning
1 cup cooked quinoa
1/2 bag frozen peas and carrots
1 tbsp flour
1 cup chicken stock
1/2 cup sour cream
1 bag frozen tator tots
1/4 cup shredded cheddar cheese

Preheat oven to 450 degrees or according to directions on tator tot bag. Heat oil in large skillet over medium high heat. Brown turkey breast and season with salt, pepper and poultry seasoning. Add quinoa and frozen vegetables and mix well. Stir in flour and let cook 1 minute. Add chicken stock and sour cream and stir until smooth. Bring to bubble. Pour into 8x8 casserole dish and top with frozen tator tots (it probably won't take the whole bag). Bake according to directions on tator tot bag (about 25 minutes). Sprinkle with cheese the last few minutes.