Feta, mozzarella, parmesan, gruyere, you name it. Make it cheesier. Either swap the cheddar for another type of cheese or add other cheeses.Use frozen tater tots. If your tater tots are thawed they might get soggy as the casserole cooks.Otherwise the casserole may be too greasy. Drain the grease. Don’t forget to drain the grease after you cook the sausage.If they’re thawed they may become mushy and soggy (or the opposite – completely overcook) instead of getting crispy as they bake. You want them to be completely frozen when you’re adding them to the casserole. Cook, cool, and store in the fridge until you’re ready to use it! Do you cook the tater tots first?ĭo not thaw or cook the tater tots before incorporating them into this recipe. You can prep the sausage filling in advance to save time later, if necessary. Half-and-Half – adds moisture and a creamy texture.Eggs – bulks up the casserole and helps bind everything together.
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