Gimme some of your tots

I woke up yesterday wanting tater tots (an odd breakfast request, I know, but I am a HUGE hashbrowns fan).  When I woke up this morning, I still wanted those damn tots.  Since I had to run to the grocery store today anyway, I indulged in a bag of tots.  But I don't want just tots.  I want tater tot casserole.  I found a recipe here that seems super easy and I made just a slight modification as using an entire container of sour cream seemed... fat.  I went with Greek yogurt instead as this hasn't failed me in the past.  For those of you who joined me in eating at Glenview Commons at UW-Platteville back in the day, I was kinda aiming for something like that.  Something that sticks to your ribs and makes you feel like home.

Ingredients
1 (32 oz) bag of tater tots
16 oz Greek yogurt
1C shredded cheddar
1 can of cream of mushroom soup
1 (6 oz) can of French fried onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Arrange tater tots in the prepared baking dish.
3. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
4. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

You could add some meat to the mix, I purposely looked for a recipe without it though as it just sounded better to have cheesy tots (omg, does Burger King still have cheesy tots?!).  I would likely just add ground beef with some chopped onion.  I may also split this recipe as just Porch and I don't need 6 servings of tots.... but then again, maybe we do.

Executive decision -- I made the whole batch but froze half.  Not sure how it'll heat up later down the road, but we'll see.  :)

xoxo