Pawns of modern potato cuisine, Tater Tots have never figured prominently in my pantry. Once in a great while, I will buy frozen french fries, but mostly we eat fresh potatoes either baked, mashed, scalloped or fried for breakfast. Originally invented by Ore-Ida to use up scraps after the fabrication of french fries, Tater Tots, (a patented name for a product that has been knocked off by other manufacturers and given similar names), feature a sort-of fluffy interior and a crunchy exterior. Corn flour, onions, dextrose and flavoring are also listed as components of the characterless filling.
However, a recipe was recently given to me by a friend and I thought the easily-prepared casserole would appeal to Pop. (Tater Tots also happened to be on sale at the grocery.) Browned ground beef, onion, broccoli and mushroom soup form the first layer which is sprinkled with lots of cheddar cheese, and then topped with the Tots, artfully arranged, of course. Crispy and golden brown, the casserole was actually pretty tasty, a comfort food that both Pop and I enjoyed.
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