The big differences?
1. No canned ingredients (original recipe calls for canned veggies and soup)
2. No ground beef (go without or use those awesome Trader Joe's tofu crumbles)
3. Use veggies on hand (I used some frozen corn and peas mixed with a bag of mixed vegetables)
Here's how to whip it up quickly for dinner tonight or to freeze ahead for another day.
Take a glass baking dish or ceramic casserole dish.
Add ground tofu if desired.
Top with homemade cream of mushroom soup (Homemade white sauce thinned with milk and cooked with sliced mushrooms. You can blend it all in a blender like I did after it's cooked for a smoother texture.) Stir.
Cover top with a layer of frozen tater tots
Cover and freeze or bake directly at 350 to 425 until hot in the middle and bubbling a the sides.
That's it! Easy, quick and healthier that the original. You can even use sweet potato tots if you want but they're a bit crumbly. Enjoy for breakfast, brunch, lunch or dinner.
This freezes well in a casserole dish or aluminum pan. Before baking, assemble frozen ingredients and cooled sauce into freezer safe container. When ready to eat, reheat in oven until warm throughout.