Most nights I enter our kitchen in a complete frenzy. Toddler hanging on one leg, two dogs scratching at the door, a husband trying to wrap up a few business calls and then there's dinner to be cooked.
My goal each night is to prepare dinner in 20-30 minutes. Prep, cook and serve. This task, my friends, is not simple but it's one that my life currently demands. Or, at least according to my toddler dinner should be promptly served at 6:00 p.m. or the chants of "EAT, EAT, EAT" will begin chiming and you'll look to see that kid scaling the dining room chairs. Yeah, 30 minutes it is.
We've been testing recipes at the 510 residence for a couple months now and I'm happy to report our menu planning catalog is coming together. One of the recipes added to the rotation is a Bacon & Tatertot Casserole.
This dish can be added with the best of your comfort recipes. You know, the ones you stow away for that indulgent craving. Pairing this casserole with a good pork loin and fresh green beans is typically when this side dish hits our kitchen.
And let me just say, subbing out the tots for some french fries would flip your world upside down.
Try it. Enjoy it. Pin it.
Bacon & Tatertot Casserole
1 bag frozen tatertots
1/2 cup ranch dressing
1/4 cup milk
1 cup sour cream
1 (or 2) cups shredded cheddar cheese
salt and pepper to taste
1. Bake tatertots per the package directions.
2. Mix ranch, sour cream, and milk together. Then spread a light layer across the bottom of your pan (9x13).
3. Add a layer of tatertots, cheese and bacon to the pan. Repeat.
4. Top casserole with one last sprinkling of sauce, cheese and bacon. Place in oven on broil for a few minutes until cheese is melted. Serve warm.
*linking up with Sundae Scoop, Hey That's Pintastic