Betty demonstrates how to make a great potato side dish, her Tater Tot Casserole. It is a large casserole of tater tots, topped with a generous mixture of sour cream, mushroom soup, Cheddar cheese, and green onion–all baked in the oven. The finishing touch is a can of potato sticks for a crunchy, potato-y taste!

Tater Tot Casserole

32 oz. package frozen tater tots (These are pre-cooked, formed potato nuggets.)
16 oz. container sour cream
1 cup shredded Cheddar cheese
10.75 oz. can condensed cream of mushroom soup
¾ cup sliced green onions
1 can of potato sticks
cooking oil spray (for greasing baking dish—you may use butter or oil.)

Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray (or grease with butter or oil). Arrange tater tots evenly in the bottom of the prepared baking dish. In a large mixing bowl, combine 16 oz. sour cream, 1 cup shredded Cheddar cheese, a 10.75 oz. can cream of mushroom soup, and ¾ cup sliced green onions. Stir until well blended. Pour mixture over the tater tots. Bake at 350 degrees for 45 minutes. Sprinkle a can of potato sticks over the top of the casserole, and cook for an additional 5 minutes. Remove from the oven, and serve while hot! This casserole is a favorite around here. It is very simple to make, and goes with just about anything. It is very tasty!

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