Meatless Tater Tot Hotdish

...or should I say, meatMORE!?

Either way, it's what's for dinner tonight!

Although I love Rachael Ray, this recipe did not come from her archives, it has been concocted by a pescatarian that was raised to love tator tot hotdish - so I tweaked it. Tried it. Inhaled it. It's cheap, easy and delicious - Hope you enjoy it as much as I do!

1 - Non-stick, 9 x 13 pan
1 or more – 32 oz. bag(s) frozen tator tots

1 – family-size can of cream of mushroom soup

1 – 24 oz. bag of Green Giant’s family-sized broccoli/carrot/cauliflower/cheese sauce blend

½ cup or more – of frozen peas or corn, or both

½ a bag, or to taste – of your favorite, shredded cheese (Monterey jack, Colby jack, your choice)
Salt & pepper to taste

Directions:
1] Preheat oven at 375’
2] In a 9 x 13 pan, fill the bottom with tator tots (so they lay on sides – about half the bag +)
3] Add cream of mushroom soup on top – surrounding tots and covering all areas of the pan
4] Place frozen veg. mix in microwave for a minute or 2, just to give them a small head start.
5] Pour slightly thawed vegetables over tots/cream of mushroom soup mixture.
6] Gently push the veggies down, a little bit, into the sauce – prevents burning.
7] Scatter the remaining tator tots on top – I just use the rest of the bag – some like tator tots covering the majority of the veggies – if that’s the case, just buy more!
8] About 10 minutes before done – scatter shredded cheese on top!
9] Bake for 25-35 minutes, or until top is golden brown and tots are crispy.