Description
This Andouille and Chard Tater Tot Casserole takes a beloved classic and cranks up the flavor. Spicy, smoky andouille sausage is balanced by earthy Swiss chard and a rich, cheesy sauce, all topped with crispy, golden tater tots.
Ingredients
For the Casserole:
- 1 lb andouille sausage, sliced
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (10.5 oz) cream of mushroom soup (or homemade equivalent)
- ½ cup sour cream
- ½ cup whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 bag (32 oz) frozen tater tots
For Topping (Optional):
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan
- 1 tbsp chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook for 4-5 minutes, until browned and slightly crispy. Remove the sausage and set aside.
In the same skillet, sauté the onions until softened, about 3 minutes. Add garlic and cook for another minute. Toss in the chopped Swiss chard and sauté until wilted, about 2 minutes. Remove from heat.
In a mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, shredded cheddar, smoked paprika, and black pepper. Stir in the cooked sausage, Swiss chard, and onion mixture.
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the sausage mixture evenly across the bottom. Arrange frozen tater tots in a single layer on top.
Bake for 35-40 minutes, until the casserole is bubbling and the tots are golden brown and crispy. In the last 5 minutes, sprinkle extra cheese on top and return to the oven until melted.
Garnish with chopped parsley and serve hot! This casserole is great on its own or with a simple green salad.