Saturday, March 27, 2010 05:01 PM
(Last updated on Sunday, March 28, 2010 12:31 PM)
 by Fëanor

I tweeted/facebooked a while back that I would probably have to make this breakfast casserole, and indeed, I did. The recipe does not explain how large a package of tater tots you should use, or how much shredded cheese, so I just bought the first bag of Ore Ida frozen tater tots I found (which I assume is a pretty standard size), and two cups each of shredded Monterey Jack and Cheddar. I left out the mushrooms and olives because I don't like mushrooms and olives, and poppy said she wouldn't mind not having them in there. Finally, in place of garlic salt I used garlic powder, and then threw some salt in later as an afterthought. (UPDATE: Another alteration I just remembered - we couldn't find any "miniature smoked sliced sausage," so we went with one, long, smoked turkey sausage which I chopped up myself.)

I found that the bag of tater tots I bought did not have enough tots in it to make up two whole layers in my pan, but I didn't feel, after it was done, as if I were missing anything by not having a complete second layer. In fact, this recipe makes a seriously large, filling, chunky casserole. I made this thing like a week ago now and we're still working our way through it. Luckily, it's also a very tasty casserole, so we don't mind having so much of it around. We find it's best when accompanied by buttered toast. Also, despite the fact that it is meant to be a breakfast casserole, we've never eaten it for breakfast; in fact, I think we've only ever had it for dinner.
Tagged (?): Chef Fëanor (Not), Food (Not)

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Welcome to the blog of Jim Genzano, writer, web developer, husband, father, and enjoyer of things like the internet, movies, music, games, and books. For a more detailed run-down of who I am and what goes on here, read this.

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