October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!
There are certain recipes that still sound delicious no matter how sophisticated your sense of taste becomes. Take taco dip, for example. The spicy, creamy potluck favorite is on the "guilty pleasures" list of some of the finest chefs I know.
This recipe for Tater Tot casserole is another one of those classic, Americana dishes that isn't healthy or gourmet, but if I whipped up a batch of it right now, you'd probably grab a fork and start eating it straight from the pan.
Because the Tater Tot is one of my most-craved foods, I have made many tater tot casseroles, but this simple guy remains my favorite. It's comfort food's finest hour.
Ingredients:
1 32-oz. package frozen potato rounds
1 16-oz. container sour cream
1 cup shredded cheddar cheese
1 can condensed cream of mushroom soup
1 small can French-fried onions
Instructions:
Preheat oven to 350 degrees. Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese and mushroom soup. Pour over the top. Sprinkle with fried onions and bake until onions are crispy and brownish.
Molly Snyder started writing and publishing her work at the age 10, when her community newspaper printed her poem, "The Unicorn.” Since then, she's expanded beyond the subject of mythical creatures and written in many different mediums but, nearest and dearest to her heart, thousands of articles for OnMilwaukee.
Molly is a regular contributor to FOX6 News and numerous radio stations as well as the co-host of "Dandelions: A Podcast For Women.” She's received five Milwaukee Press Club Awards, served as the Pfister Narrator and is the Wisconsin State Fair’s Celebrity Cream Puff Eating Champion of 2019.
