Old Time Casserole

It probably doesn’t come out from just reading the title, but I just imagined Bob Seger singing, “I like that old time casserole. The kind of dinner that soothes the soul.” I’m done, I’m done…

Lately, and really over the last few months (note the lack of posts), I’ve been slacking in the cooking department. You could blame it on our apartment being really hot in the summer or more stuff going on. It’s really just plain laziness. I don’t know the last time I made something new from one of our umpteen cookbooks. I don’t know the last time I felt like I had a sense of accomplishment from making a meal. It was time I dug myself out of the rut.

How did I do that? I made Tator Tot Casserole. You may laugh and ask what’s so great about a casserole? Well, that’s almost the point of a casserole. There isn’t anything that’s jaw-dropping amazing about a dish that contains Cream of Mushroom Soup as a standard ingredient. Casseroles have good Midwestern modesty. They’re good because they are simple but delicious. And don’t forget – they’re also just like mom used to make.

If you haven’t made Tator Tot Casserole before I definitely suggest doing so. It couldn’t be simpler. You brown a pound of ground turkey (usually it’s ground beef, but I think the turkey adds flavor), cook a bag of frozen mixed vegetables, mix those in a baking dish with Cream of Mushroom soup, and then top with tator tots. Then bake in a 350 degree oven for 40 minutes or until the tots are golden brown and crispy. If you’re a real high roller, top the casserole with shredded cheese and bake it for another minute or two for the cheese to melt.

The other great part about casseroles is that there usually are leftovers. You can take them for lunch or have them for dinner the following night like we did. I made dinner even nicer that evening by making some Irish soda bread to have alongside the casserole. The two together really hit the spot when we had a cold patch of weather last week.

I will of course start consulting the America’s Test Kitchen cookbooks for some more elaborate meals in the weeks to come. I’m sure I’ll consult with Julia again on how to cook the French way as well. Until then I’m fine just making a dish with a French name.

[Note: Don’t even try to call it “Tator Tot Hot Dish” or whatever else “hot dish.” It is and will always be casserole. I may be Lutheran and may have married a Minnesotan, but they’re will be no “hot dish” in my house.]