Pulled Pork Tater Tot Casserole
Pulled pork tater tot casserole combines tender pork, vegetables, and a creamy mushroom filling under a golden, cheesy potato topping.
Servings: 10 servings
Calories: 536
Equipment
Ingredients
- 1 small onion finely diced
- 1 green bell pepper diced
- 2 cups mushrooms chopped
- 6 to 8 cups pulled pork
- 1 (18 ounce) can condensed cream of mushroom soup ready to eat
- 1½ cups cheddar cheese shredded, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ to ¼ teaspoon chili powder
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper to taste
- 1 to 1½ cups corn cut off the cob or nibs
- 2 pounds tater tots
Instructions
- Preheat the oven to 375°F. Grease a 9 by 13-inch casserole dish.
- In a large skillet, cook onion, green peppers, and mushrooms until the onion is translucent and the peppers and mushrooms are mostly cooked, about 10 to 12 minutes. Stir in cooked pulled pork.
- Meanwhile, in a large mixing bowl, mix together soup, ½ cup cheese, garlic powder, cumin, paprika, chili powder, salt, and pepper. Once the pulled pork mixture is cooked, add to the soup mixture and stir well to combine.
- Add to casserole dish and spread evenly along the bottom. Sprinkle with corn. Arrange tater tots on top of corn. Sprinkle with remaining cheese.
- Bake for 35 to 40 minutes, until bubbling and the cheese is browned.
Notes
*Can replace with a roux, milk, or broth. Or use condensed mushroom soup with milk added to make 18 ounces.
Nutrition
Calories: 536 | Carbohydrates: 57g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 1602mg | Potassium: 404mg | Fiber: 3g | Sugar: 23g | Vitamin A: 552IU | Vitamin C: 21mg | Calcium: 211mg | Iron: 2mg