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Tater Tot and Lentil Casserole

by Karen Curtis | Jun 15, 2026 | Youth Gour-Made Blog | 0 comments

Tater Tot and Lentil Casserole 2 tablespoons extra-virgin olive oil 2 tins lentils, drained and rinsed 1 small onion, chopped 2 medium zucchini, shredded 1 ½ cups chopped tomatoes, divided 1 cup corn kernels 1 tablespoon chili powder 1 tablespoon Worcestershire sauce ¼ teaspoon salt 1 tablespoon all-purpose flour 1 cup shredded Cheddar cheese 2 cups frozen tater tots Chopped green onions for garnish Step 1: Preheat oven to 450°F. Step 2: Heat oil in a large ovenproof skillet over medium-high heat. Add lentils and onions and cook until onions are soft, about 5 minutes. Step 3: Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat. Step 4: Spread the mixture into an even layer. Sprinkle with ½ cup cheese and arrange tots evenly over the cheese. Transfer the pan to the oven. Step 5: Bake for 15 minutes. Sprinkle with the remaining ½ cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining ½ cup tomatoes and garnish with chives, if desired.

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