At this point I had to jump in.
Once I saw it pinned as White Trash Casserole I had to make it. But in a "less trashy version". Let's face it, tater tots are reminiscent of elementary cafeterias, and they are a bit on the less than gourmet side of food.
Now how exactly is this "less trashy"? I just lowered calories and fat, but instead of saying lighter I thought less trashy sounded a little more fun. I've been thinking about this recipe name for two weeks and finally got to make it, needless to say it did not disappoint. We loved it, and by adding some roasted broccoli to the side it felt even less trashy. I also used sweet potato tater tots, and besides sweet potatoes being a bit better for you than white potatoes, the sweetness they add actually complimented the flavor of the meat and veggie mixture.
What You Need:
1 cup seasoning blend
1 lb lean ground turkey
1 tbsp olive oil
1 tsp Lawry's Season Salt
2 cloves of garlic, minced
2 tbsp Worcestershire sauce
1 tbsp tomato paste
13.5 oz can of mushrooms
15 oz no salt added peas
10.5 oz 98% fat free cream of mushroom soup
1/4 cup fat free sour cream
1 cup shredded sharp cheddar cheese
20 oz bag Alexia Sweet Potato Tater Tots
salt and pepper to taste
What To Do:
Heat olive oil in med-large skillet on med-high heat. Saute seasoning blend for 2 minutes or until thawed out. Add ground turkey and brown until well done. Add in the next 4 ingredients and cook for 3 minutes. Turn off heat and add mushrooms, peas, soup, sour cream, and 1/2 cup of cheese. Stir together until cheese in melted. Add ingredients to a 13x9 baking dish. Top meat mixture with tater tots and remaining 1/2 cup cheese. Bake 400 degrees for 25 minutes, or according to the tater tot directions.
Serves 6. Cal 402, Fat 15.7, Carbs 38.8, Fiber 6.1, Sugar 14.7, Protein 22.8
