The original recipe for this dish is a family favorite. Mostly because its incredibly easy and secondly because we never find anyone who won’t eat it or doesn’t like it. Plus, the original recipe is very inexpensive. So for most of my young life, this staple dish was taken to church potlucks and big get-togethers. The problem with all this? The recipe is three ingredients; 1 bag of tator tots, 1 quart container of sour cream, and 1 can of mushroom soup. Well, i don’t know about you, if I look at that (knowing I can’t eat dairy), all I see is tator tots… not much of a casserole anymore! :D
My mother mentioned it the other day by way of a challenge. And as usual I couldn’t resist that. So here is my attempt at my family’s Potato Casserole. And I have to say (with the utmost respect for my mother of course…); mine is SO MUCH BETTER! ( hehe)
Dairy Free Potato Casserole:
Preheat oven to 350 degree’s.
Heat the tator tots in the microwave for 12 minutes or until they are tender and ‘steamy’. (HA! Sorry, please excuse my ever lacking lingo…) Carefully dump it out into a mixing bowl and mix up the tator tots until they are completely mashed. Mix in the mushroom soup and sour cream. Spray a 9×13 pan and spread the mix into the pan. Smooth out the top with a spatula or big spoon.
Bake for approximately 40 minutes.
You can serve it immediately but it also tastes great re-heated!