I feel like I am excited to cook and bake again. During the summer, I am not motivated to turn on the oven or stand in front of the stove and my meals for the family show it! It is cooling off a little bit and it feels great to be cooking again. I follow the blog, I Am a Baker, and really like quite a bit of what I find on there. More importantly, my family likes the food that is made from that blog.
This dish was really easy to make. The only substitution I made was to use 2 1/2 cups of frozen mixed vegetables instead of the cans of corn and green beans. I had the frozen ones on hand. On Mondays I teach until 5:30 so getting a complete dinner on the table in a timely manner can be challenging. Usually I try to use the crock pot, but this time I made the recipe for the filling early in the day, put the tater tots on top and then put the whole thing in the fridge. I happen to be very lucky in that the oven my husband convinced me I “needed” has a way to program it for a delay cooking option. Before my last class, I put the pan in the oven and set it to be done at 6:15pm – AND it was done and dinner was on the table by 6:30!! It was the first time I made this dish, but everyone liked it and I’ll be making it again. One of the best parts…it makes enough for lunches for the next day!! If you want to give it a try, click on this link: Tater Tot Hotdish.