After visiting friends out in Llano, we stopped by Opie's BBQ in Spicewood on the way back to Austin. While the brisket was great, the thing that blew us all away was the tater tot casserole. I immediately went on a hunt for a recipe, and found some online guidance from folks who also did their best to recreate this gorgeous, stupidly good dish.
Opie's Tater Tot Casserole
Adapted from Sobiedaddies on Food.com
Ingredients
- 1 (2 lb) bag frozen tater tots (I use Hill Country Fare brand from HEB)
- 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup (can also use cream of mushroom if you want to make this vegetarian)
- 1 (8 ounce) low-fat sour cream
- 1 (16 ounce) package sharp cheddar cheese, shredded (original recipe called for low-fat cheddar but I can't find low-fat sharp cheddar, only mild, and I'd rather have the sharpness so I throw caution to the wind)
- 1 (8 ounce) package colby & jack cheese, shredded
- 1 teaspoon black pepper
- 1 (6 ounce) container French-fried onions
Method
- Mix everything but the Colby cheese and French-fried onions in a large bowl (make sure tots are still frozen so they don't break apart).
- Scoop mixture into one 9x13 pan.
- Bake uncovered at 350 degrees for one hour.
- Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.
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