Nuggets And Tots Casserole Food

CHEESY BROCCOLI TATER-TOPPED CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut up any large broccoli or cauliflower florets into bite-size pieces.
• Set aside.
• Melt butter in large skillet on medium heat.
• Add onion; cook and stir about 5 minutes or until tender.
• Stir in flour, Italian seasoning, garlic salt and pepper.
• Add milk; cook and stir until thickened and bubbly.
• Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted.
• Add vegetables; toss gently to coat.
• Spoon into 2-quart baking dish.
• Sprinkle evenly with Cheddar cheese.
• Top with potato nuggets.
• Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.

CHICKEN NUGGETS AND TATER TOTS CASSEROLE

Steps:

• Bake chicken nuggets according to package instructions, until crispy.
• Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.
• Place chicken nuggets in a single layer in the bottom of the prepared casserole dish. Set aside.
• Whisk together cream of chicken soup and milk. Pour sauce over chicken nuggets.
• Top with a layer of frozen vegetables, then a layer of shredded cheese, and finally a layer of frozen seasoned shredded potato tots.
• Bake, uncovered, for 45 minutes (or until topping is crispy and golden brown and casserole is heated through).

TATER TOTS® CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
• Spread 20 potato nuggets in the casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
• Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
• Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

CHICKEN NUGGETS AND POTATO TOTS CASSEROLE

Steps:

• Bake chicken nuggets according to package instructions, until crispy.Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.Place chicken nuggets in a...

NUGGETS AND TOTS CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.Prepare a 9x13-inch casserole dish with cooking spray.
• 2. Mix cream of chicken soup,alfredo sauce,milk,dry onion soup mix,italian seasoning,garlic powder,seasoned pepper and sodium-free salt in a bowl.
• 3. Layer 1 bag of frozen chicken nuggets into the bottom of the prepared casserole dish;top with frozen tater tots.Pour the chicken soup mixture evenly over the chicken nuggets and tater tots.Sprinkle shredded american cheese over the mixture;top with blue cheese crumbles.
• 4. Bake in preheated oven until hot all the way through,about 1 hour.

CHEESY CHICKEN TATER TOT CASSEROLE

Steps:

• Put the chicken, garlic powder, seasoned pepper, bouillon, and water in Instant Pot.
• Pressure cook on medium for 15 minutes or 25 minutes if cooking from frozen.
• Remove chicken from Instant Pot. Shred or chop and place directly into a greased 9" x 13" pan and set aside.
• Set Instant Pot to saute and reduce broth to about 1 cup.
• Add soup, peppers, sour cream, and frozen vegetables (if desired) to the Instant Pot. Stir until well blended.
• Pour the sauce over the shredded chicken and stir to mix.
• Spread grated cheese evenly over the chicken mixture.
• Arrange tater tots in a single layer over the chicken and cheese.
• Bake at 425 degrees for about 30 minutes until the tater tots are browned and crispy.

PIONEER WOMAN CHICKEN TATER TOT CASSEROLE

Steps:

• Spray a 13x9-inch baking dish with cooking spray and preheat the oven to 350 degrees.
• Heat oil in an 8- or 10-inch nonstick skillet over medium heat. Sauté onion in oil 3 to 5 minutes, stirring occasionally, until tender.
• Using a medium bowl, combine onion, condensed soup, sour cream, milk, 1 cup of cheese, 2 tablespoons of dressing mix, and the black pepper; stir in the chicken.
• In the baking dish, layer half of the frozen potatoes on the bottom. Spoon and spread the chicken mixture on top of the potatoes; sprinkle with 1/4 cup of the bacon.
• Add remaining potatoes and remaining dressing mix in a large resealable food storage bag; seal and shake bag to coat. Arrange on top of casserole.
• Bake casserole for 40 minutes then tops with the remaining cup of cheese.
• Bake for 10 to 15 minutes or until cheese has melted and potatoes are lightly browned.Serve with remaining bacon and chives.