Beef and Tater Casserole (Meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup fat free evaporated milk | For Vegan: use soy milk |
| 1 cup light sour cream | For Vegan: use vegan sour cream |
| 8 oz. package sliced mushrooms | Wash, trim and slice |
| 2 cups low salt beef broth | For Vegan: use vegan beef broth |
| 1 (32 oz.) package frozen tater tots | Thawed |
| 1/2 Teaspoon pepper | |
| 1 teaspoon ground sage | |
| 2 1/2 Pounds imitation ground beef | |
| 1/4 Teaspoon garlic powder | |
| 1 medium onion, chopped | Wash, peel and chop. |
| 2 cups shredded low fat cheddar cheese | For Vegan: use vegan cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | In a large skillet saute onion and mushrooms in olive oil. Add imitation beef. | |
| 3 | Add evaporated milk, sour cream, broth, pepper, garlic powder, and sage. | Check temperature. Minimum Temperature 165°F for 15 seconds |
| 4 | Spread in a baking dish. | |
| 5 | Add tater tots. Top with cheddar cheese. | |
| 6 | Bake at 350 degree oven for 1 hour and 20 minutes. | Check temperature to 165 F. |
