While it may not have plated the "prettiest," the Slawsa really elevated a traditional hash brown casserole and I could see lots of moms making this for their families with young kids (who love tater tots) or husbands whose eyes light up when you tell him you're incorporating Tater Tots into dinner. It was easy to make but did take an hour to bake so not really quick. Definitely worth the wait. Recipe courtesy of Tammy Zuch of Pennsylvania.
¼ Cup Extra Virgin Olive Oil
1 Medium Yellow Onion, finely chopped (about 2 cups)
1 pound Ground Beef or Turkey
Salt and Pepper
1 ¾ Cups Frozen Corn Kernels, thawed
10 oz of Slawsa, any flavor
1 10oz can of Cream of Mushroom Soup
1 Pound Frozen Shredded Potato Nuggets (tater tots)
Shredded Cheddar Cheese (optional)
Heat oven to 350°. Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown. Add the beef and cook until the meat is brown, scraping the bottom of the pan as necessary. Season with Salt and Pepper. Add the can of Cream of Mushroom Soup to the meat mixture and mix well. Transfer to a 9x13 inch baking dish. Scatter corn nuggets evenly over meat mixture, then top evenly with 10 oz of any flavor of Slawsa. Top with Potato Nuggets (and cheese if desired). Bake uncovered for 1 hour. The potato nuggets will be golden brown. Serve and enjoy!