Tater Tot Casserole revisited

 

Easter Tater Tot casserole

—or what happens when you let the kids cook Easter breakfast

Easter is always a scheduling problem for us. We want a “festive” breakfast, probably a hangover from the days of hunting eggs the minutes young eyes opened. Then we have to decide which church service to attend—in my youth, there was only one and no choice; this year our church offered six services, some indoors, some outdoors, some more casual, others formal. And then my family is off to visit Christian’s family.

This year, the schedule changed…and changed again. But one thing remained: Christian was interested in Tater Tot casseroles, and I had found a promising recipe from a BBQ joint. Of course, because it was a commercial recipe it would feed Coxie’s Army. We would halve it. Jordan and Christian decided they would make it, we would “break fast” at ten-thirty, in time to be ready for the eleven o’clock virtual service. Recipe in hand, they disappeared into the house.

It wasn’t five minutes before Christian called. “What holds this together? There’s nothing to bind it. It’s going to be a pile of mush.” I said, “Eggs,” and he retorted, “Well, it doesn’t say that. How many?” I pulled the number six out of the air. He eventually used eight, which made two for each of the four of us. They made other substitutions, like pork sausage for bacon, which I found odd because the two, while both breakfast meats, are nothing alike in texture or taste. And six cups of grated cheese? No way. So here’s what they did:

Tater Tot Breakfast Casserole

8 eggs, beaten.

1 stick butter

1 can cream of mushroom soup.

3 cups shredded cheddar cheese, divided

2-1/2 tsp. Cajun seasoning (we had some new they had just brought from New Orleans)

2 cups sour cream

1 can Rotel tomatoes, drained

1 cup white onion, diced.

1 lb. pork sausage, cooked, drained, and crumbled

1 bag frozen Tater Tots

Cook the pork sausage. Defrost Tater Tots and mix with 2 cups cheddar cheese and all other ingredients. (The taters ended mixed with everything else and were more like small hash browns rather than holding their original shape, but that was okay.) Pour into casserole dish and bake 30 minutes at 350. Sprinkle remaining cup of cheese over top and bake another 15 minutes, until cheese melts and begins to brown.

Let it sit and firm up for five or ten minutes before cutting. You really don’t need anything else with this—it’s got meat, potatoes, dairy, it’s hearty and filling, and it’s delicious. And it’s generous enough you could still invite half of Coxie’s Army.

There was some insider joking as we ate. When I praised the dish, Christian said, “If you want me to make it for you again, I’ll be glad to” and laughed out loud, while Jordan threw him baleful looks. It seems they were quarreling over who did what and who could really take the credit. Me? I kind of enjoyed having them cook and serve it.

Next on the breakfast menu? Matzoh brie—like migas but made with matzoh instead of tortillas. Christian is interested.