Crunchy Top Casserole

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Afternoon everyone, I know it’s Monday. It’s not everyone’s favorite day of the week but I hope you’re making the best of it as much as possible. Our school day is dragging on, my headache in tow. Not exactly sure why I have a headache, woke up with it and haven’t been able to shake it. Just one of them days I guess.  -.-

 

Last week, as you may remember, I didn’t menu plan at all and was pretty much flying by the seat of my pants. It’s not an unpleasant thing to do, it tends to open the creative gates every now and then. Which is exactly what it did last Friday night. I don’t suggest that anyone get too lazy and forget to plan a week’s worth of meals. Even when I do meal plan I might leave a couple of days open for whatever pops into my head. And the Crunchy Top Casserole was such a recipe that I drew from other related recipes that I’ve made in the past and just went from there.

I’ll just say this now, my family scarfed this casserole up! In fact, my own mother said I just needed to make the topping on a baking sheet alone 🙂 I love them, when they praise they go all out! I will admit that the topping is quite yummy, a nice contrast to the creamy casserole. Definitely a tried, true and tasty dish!

 

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This is a quick recipe, a little precooking involved, but the over all time is 50 minutes for baking.

Crunchy Top Casserole

(Yields 8-10 servings)

Ingredients

1 pound tater tots, thawed and crumbled**

1 small onion, chopped

1 pound sausage, cooked

2 garlic cloves, minced

2 cans cream of chicken and mushroom soup

8 oz sour cream

1 large jar pimentos, drained

4 oz potato chips, crushed**

2 cups shredded cheese

1 Tblsp paprika

Directions

Preheat oven to 375 degrees. Crumble thawed tots into baking pan(I always use a disposable aluminum roasting pan for our casseroles, but you could use a 9×13 or a lasagna pan). Set aside.
Brown sausage with onions and garlic. Drain off fat. Stir in soup, sour cream, and pimentos. Fold into the crumbled tots in pan and smooth out evenly. In a gallon size bag crush potato chips(not into a fine dust, leave some large bits), combine with cheese and paprika. Spread over casserole, cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes to finish melting the cheese and to crisp up the topping. Remove from oven and let sit a few minutes before serving.

**COOK NOTES**

You can certainly use any form of frozen potatoes that you like. We keep tater tots in the house most of the time. You can choose to use shredded potatoes, cubed hash browns or hash rounds. Just be sure they are thawed completely. If you choose to use hash rounds they will need to be crumbled just as the tots. The shredded or cubed potatoes will not needed to be crushed or crumbled.

To avoid having to measure out potato chips to crush, simply grab 4–1 oz bags of potato chips. Open them and crush them inside each bag before adding them to the bowl of shredded cheese and paprika. Cuts out the use of a gallon size bag.

Now, if there are any questions feel free to shoot me an email(nightowlkitchen@yahoo.com), comment below, or leave your Q’s on Instagram (@nok_amandagayle) where I have shared the above picture. Hope you all enjoy and have a wonderful day!!

 

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Crunchy Creamy Goodness

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