This tater tot casserole no meat recipe is great for Meatless Mondays or anytime you’re craving a veggie-filled casserole! Plus this vegetarian tater tot casserole is healthy and delicious!
Nowadays a lot of meatless foods have meat substitutes but I decided to make a vegetarian tater tot casserole with actual vegetables! To me the best veggies were mushrooms, onions and green peppers – it’s a vegetarian delight!
How do you make vegetarian tater tot casserole?
I’ve been trying to do some “meal makeover” recipes – to take something people think of as unhealthy and flip it to healthy! A “regular” tater tot casserole has hamburger, is filled with tater tots and cream soup and then smothered with cheese.
For this healthy tater tot casserole, we switched hamburger to sauteed vegetable, changed the soup to fat free cream soup, only used 2 servings of tater tots and just a dabble of cheese. The result is a much lighter version that still has all the flavor that you love in tater tot casserole.
I really went lean with the tater tots to stay healthy and I have to say – it was enough! That’s the easiest way to modify a recipe – use the original ingredients and just cut back – instead of 1/2 cup of cheese – just add a sprinkle – you’ll be surprised at how much it works!
If you’d like to add more protein, you could use a meat substitute like Beyond Meat crumbles or something like that. Or you could even add bigger vegetables like green beans or broccoli. I love onions, peppers and mushrooms as a combination – so it was the natural choice for me.
I love this tater tot casserole without meat – and if you’re looking for other ways to enjoy Meatless Monday – you could try my Buffalo Cauliflower Wings – they’re crunchy and spicy! I also love a white pizza – it’s very simple but so good! There’s also my favorite Cheese & Onion enchiladas – so cheesy and so good!
Vegetarian Tater Tot Casserole
- 2 tbsp olive oil
- 1/2 green pepper diced
- 1/2 onion diced
- 8 oz mushrooms diced
- 1 can fat free cream of mushroom soup
- 18 tater tots
- 1/4 cup cheddar finely shredded
- preheat oven to 350
- heat oil in skillet
- brown mushrooms, green peppers and onions until cooked through
- add cream of mushroom soup and stir
- put in 8×8 baking dish
- top with tater tots
- bake for 30 minutes
- remove and add cheese (no need to put back in oven – it’s such a small amount it melts quick)