Pumpkin, Mushroom, and Spinach Tater Tot Casserole

This pumpkin, mushroom, and spinach tater tot casserole is a cozy fall dish that the whole family will love. It’s the ultimate vegetarian tater tot casserole!

Casserole, hot dish, or whatever else you want to call it, is a meal that’s undeniably delicious, comforting and able to satisfy even the hungriest of appetites.

But unfortunately for my skinny jeans, it’s not necessarily the healthiest dish out there. So today, I’ve given this upper Midwest staple a makeover.

I’ve lightened up the ingredient list. And I’ve added a fall twist by incorporating pumpkin purée. It’s a new take on a classic that I think you’re really going to love.

Recipe

Ingredients

• 2 tablespoons olive oil
• 2 cups brown mushrooms sliced
• ½ cup onion diced
• 4 garlic cloves peeled and minced
• 1 tablespoon thyme leaves fresh
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups fresh spinach leaves packed
• 15 oz pumpkin puree canned or homemade
• ½ cup vegetable stock
• 6 cups frozen tater tots

Instructions

• Pre-heat your oven to 425°F.
• Warm the olive oil in a 9- or 10-inch oven-proof skillet over medium heat. Add the mushrooms and onions, and cook, stirring frequently, for about 5 minutes, or until they are softened and slightly browned.
• Add the garlic, thyme, salt and black pepper and cook until the garlic is fragrant, about 1-2 minutes. Stir in the spinach and cook until it’s wilted, about 2 minutes.
• Add the pumpkin purée and vegetable stock, stirring until everything is well combined. Remove the skillet from the heat. Taste and add additional salt and black pepper, if desired.
• Arrange the tater tots in a single layer over the base layer. Then transfer the skillet to your pre-heated oven. Bake the casserole for 25-30 minutes, or until the tater tots are golden brown.
• Remove the skillet from the oven and let the casserole rest for 5 minutes before serving.

Nutrition