Turkey Tater-Tot Casserole

I created this recipe using leftovers from a turkey dinner. Since it was a big hit, I posted it at Gail’s Recipe Swap where, to my surprise, it became a featured recipe. You can add or substitute anything you’d like. Measurements are approximate because I just used what we had on hand at the time.

Tater Tot potatoes, frozen, about 1/2 bag
Turkey meat, torn into pieces (1-2 cups)
1/2 C Peas (frozen or leftover)
1 can cream of celery soup
Milk (scant 1/4 C)
1 C (about) grated cheddar cheese
Turkey dressing, prepared, about 1 cup

Butter an 8 x 8-inch square baking pan or casserole dish, and cover the bottom with frozen Tater-Tots (or any frozen potatoes). Cover the potatoes with the turkey pieces and the peas.

Heat the soup in a saucepan and stir in a little milk, just to make enough to cover the casserole; when heated and well blended, pour over the ingredients in the pan. Cover this with the grated cheese and spread the prepared dressing on top.

Bake uncovered at 350F for about 40-45 minutes or until thoroughly heated. (NOTE: You may need to cover with foil during the last part of baking to keep the dressing from over-cooking; just be sure the potatoes are hot since they start out frozen.)

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