Veggie tater tot hotdish by Jessica of Live the Fancy Life

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Thanks so much to Jessica of Live the Fancy Life for guest blogging today!  She is sharing a delicious and healthy veggie tater tot hot dish that is a favorite at her house.  I can't wait to give this a try!

Be sure to check out Jessica's fabulous blog for party tips, home decor and momma stuff (she has the cutest little toddler named Bodhi).
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Hello Eat Drink Pretty readers! I’m so happy to be here today.

Like nearly everyone I know, I am determined to have a healthier 2013. My husband and I are vegetarian (not vegan) and we’re always looking for delicious recipes without meat that are loaded with the healthy stuff.

With a semi-picky toddler on our hands, I’ve learned a few tricks for getting lots of veggies in his diet and one of my favorite go-to meals is a super vegetable filled tater-tot hotdish (or casserole if you aren’t a Minnesotan). A healthy take on this traditional casserole still gives you that warm fuzzy feeling inside. You know the feeling? It’s the same one you get when you eat chicken noodle soup when you are sick or you eat any recipe that your mom made for you to make you feel better as a child.

I love hearty comfort foodvand this is a go-to meal for us in the winter.

If you are a carnivore who prefers meat in every meal, you can simply add hamburger or ground turkey, but keep the veggies for a healthy punch.

Super veggie-filled tater tot hotdish with flax

Ingredients:

2 cups kale-chopped as small as you need them to be

1/2 bag of a frozen peas

1 head of organic cauliflower or 1 bag of frozen

1 head of broccoli or 1 bag of frozen

2 cans of cream of mushroom or a 32 oz box of any creamy soup. We used creamy corn and roasted pepper soup this time.

1/4 cup ground flaxseed or flax meal

Tater tots (or try sweet potato tater tots for added nutrition)

3/4 cup low-fat shredded cheese of your choice

Sea salt

Pepper

Cumin

Garlic powder

Other ingredients to consider adding or substituting:

Spinach

Mushrooms

Roasted carrots

Sweet potato tater tots

White beans

Crumbled tofu

Directions:

1. Microwave the peas for 3 minutes on 70% power

2. Pulse cauliflower and broccoli in a food processor until you reach your desired consistency. I was trying to be sneaky for the little guy this time, so went VERY fine.

3. Roast the cauliflower and broccoli at 400 degrees for a five minutes with a drizzle of olive oil. I do these things while I’m chopping other vegetables to save time.

4. Layer ingredients in a glass casserole dish.

5.  After the third vegetable layer, pour 1/4 of your soup throughout.

6.  Then sprinkle your flax seed across the entire casserole.

7.  Add sea salt, pepper, cumin and garlic powder to taste-we like things a bit more flavorful so tend to add a lot.

8.  Layer the rest of your vegetables.

9.  Sprinkle 1/2 cup of shredded cheese across vegetables

10.  Create a layer of tater tots. I make them touch, but since this is the unhealthy part of the recipe, you could use less. 

11.  Pour the remainder of your soup across the entire casserole.

12.  Sprinkle the rest of your cheese across the top.

13.  Bake at 375 for 40 minutes or until the top becomes golden and crispy and the soup is bubbling up.

14.  Enjoy!

I love any dish that needs to bake for 30 minutes or more because it gives me time to clean up, set the table and play with my sweet little guy before dinner. Plus it makes the house smell amazing! What is your favorite comfort food?