Veggie Tots Casserole

Here's a super quick and easy weeknight casserole to warm you up on cool autumn nights.  The recipe is based on some good ole-fashioned Cowboy Tater tot casseroles...minus the fried tots and minus the cream of mushroom soup/mayo sauce!  What you'll find here is still creamy and delicious but way more nutritious.  

*Tip to take*   

Swapping out plain greek yogurt for the cream of mushroom in any favorite casserole not only reduces the processed junk in your meal but packs an additional protein punch!  Water it down a tad with plain, unsweetened almond milk and you'll have a perfect substitution.

Top everything with fresh avocado...because...why not?!

I love keeping these Green Giant veggie tots on hand! 

Veggie Tot Casserole

2 pkgs Green Giant Veggie Tots (I like to do one broccoli, one cauliflower)

2 cloves garlic, minced

1 small yellow onion, diced

1 small red pepper, diced

2t Pepper

Salt to taste

1 pound grass-fed ground beef or ground turkey

½ C Plain Greek Yogurt

1/3 C Plain, unsweetened almond milk

1 C shredded cheese, optional

Heat oven to 375. Spray a 9x13 Casserole dish with cooking spray. Cover the bottom of the dish with 1 package of veggie tots. Save the other for later.  In a pan, heat 1t oil and cook the minced garlic for 1 minute. Add the diced onion and cook until transparent.  Add the peppers and spices.  Mix thoroughly.  Add the ground meat and cook thoroughly. Meanwhile, in a bowl mix together the yogurt, milk, salt & pepper.  Once cooked, top the first layer of veggie tots with the meat and vegetables.   Pour yogurt mixture over all ingredients.  Top the cream layer with the second package of tots.  Sprinkle cheese on top and bake for 20-25 minutes. Enjoy!

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