tater tot casserole

[Guest guest]

Does anyone have a good recipe for tater tot casserole?, when

searching the web, all I can find is the kind w/Me & T and tons of fat.

 

thanks

Teresa

[Guest guest]

At 11/16/2001, Teresa Eiben wrote:

>Does anyone have a good recipe for tater tot casserole?, when

>searching the web, all I can find is the kind w/Me & T and tons of fat.

 

Could probably convert baked recipes topped with biscuits and use tater tots

instead. How about a shepherds pie but use tater tots as " crust "

 

or an au gratin recipe -- use tater tots instead of crumb crust.

 

to convert - allow for last 10 to 15 minutes baked at 400° F. or until tots are

hot and lightly browned

 

I used to like to use tots as croutons especially in cream of broccoli soup. or

pumpkin soup.

 

Or use as " toast " -- In this recipe, instead of polenta -- put the broccoli

sauce over baked tater tots. top with cheese and bake to melt cheese. Would be

good I think.

 

 

 

* Exported from MasterCook *

 

Polenta with Broccoli Rabe - 5 Points

 

Recipe By :Weight Watchers

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6-ounce box polenta

1/4 cup grated parmesan cheese

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

3 cloves garlic -- minced

1 bunch broccoli rabe -- cleaned and coarsely chopped (~8 cups)

1/4 teaspoon crushed red pepper flakes

4 1-ounce slices part-skim mozzarella cheese

 

1. Spray an 8 " square baking pan with nonstick cooking spray.

 

2. Prepare the polenta according to package directions. Remove from the heat

and stir in the Parmesan and black pepper. Pour the polenta into the pan and

cool 10 minutes. Refrigerate covered until firm, at least 2 hours.

 

3. Preheat the oven to 400 degrees. RABE: In a large saucepan, heat the oil.

Add the garlic and cook, stirring constantly, until lightly browned, about 1

minute. Stir in the broccoli rabe and pepper flakes. Reduce the heat and

simmer, covered stirring as needed until the broccoli rabe is tender, 10-12

minutes.

 

4. Cut the polenta into 4 squares and place on a baking sheet. Divide the

broccoli rabe among the polenta squares. Top each with a slice of mozzarella.

Bake until heated through and the cheese is melted.

 

Maria Colabella, Point Pleasant, NJ

 

Description:

" Dairy "

Source:

" Simply the Best "

S(ISBN):

" 0-02-861940-4 "

Copyright:

" 1997 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 188 Calories; 4g Fat (19.7% calories from

fat); 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 94mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0