Ingredients
- 2 pounds Italian sausage (links, casings removed, mild or spicy)
- 2 tablespoons oil
- 1/4 teaspoons dried chili flakes (optional)
- 1 yellow onion, chopped
- 2 to 3 garlic cloves, minced (optional)
- 3/4 cup grated parmesan cheese (divided)
- 2 cans (10 ounce) condensed cream of mushroom soup, undiluted
- 1 1/4 cups evaporated milk (or 18% table cream)
- 2 to 3 cups shredded cheddar cheese (or to taste)
- 1 bag (32 ounce) tater tots (frozen)
- Salt and black pepper (I use seasoned salt)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Butter a 13 x 9-inch baking dish.
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Step 3: Heat oil in a large skillet over medium-high heat; add in the sausage meat with chili pepper flakes (if using) onions and garlic, stir with a wooden spoon breaking up the meat, cook until well browned (about 10-12 minutes) drain the fat, then add in about 1/4 cup Parmesan cheese; mix to combine.
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Step 4: Spread the mixture into the baking dish.
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Step 5: In a bowl mix the soup with evaporated milk, then pour over the sausage mixture in the baking dish.
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Step 6: Sprinkle grated cheddar cheese over the soup.
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Step 7: Top with the potato nuggets evenly over the cheese.
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Step 8: Sprinkle the top of the nuggets lightly with seasoned salt and black pepper, then sprinkle with remaining 1/3 to 1/2 cup Parmesan cheese (or to taste)
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Step 9: Bake uncovered for about 50-60 minutes, or until lightly browned.
We hope you enjoy this recipe!
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