Tater Tot Casserole for Lily

I served this for Lily, Joe, Eddie, Angie, Jason, and the normal householders here last week. Don't think Paul had any, but we never know...

Enough Tater Tots to cover the bottom of your pan (Hash browns can be used in a pinch)
1 can of cream of mushroom soup
2 cups grated cheddar cheese
1 1/2 cup sour cream (light works fine)
A bit of salt, pepper and nutmeg

1 1/2 cup corn flakes
2-3 tablespoons melted butter

1 ) Spray or grease a 7 x 11 inch pan or its equivalent. Arrange your tots on the bottom. If you'd like to save cooking time, microwave this for about 8 minutes while you stir up the filling and topping.

2 ) Stir together the soup, cheese, sour cream and seasonings. Try not to eat too much...it's pretty good!
Dump this on top of the tots.

3 ) Mix together the corn flakes and the butter or margarine. Dump on the top of the filling. Bake for 1/2 an hour - longer if you left the tots frozen - at 375 degrees.

This is easy to make ahead. If you don't have corn flakes, use broken crackers - saltines or cheesy ones - or even rice krispies.

Potatoes Romanoff

This is a delicious and easy one from The Vegetarian Epicure a late '70s cookbook that was the first veggie cookbook that I remember buying. It's still a favorite!

I've modified the recipe a bit over the years, of course, mainly to lower the fat content. This serves eight, but it can be easily halved.

6 large potatoes, peeled, boiled and cubed - or used leftover baked or boiled potatoes

2 cups lowfat cottage cheese

1 cup lowfat sour cream

1-2 cloves pressed garlic, or 1/2 -1 teaspoon garlic powder

1 teaspoon salt

1/2  teaspoon grated onion or onion powder (optional)

1 cup (or more) grated cheddar cheese

paprika

1 ) Mix the cottage cheese, sour cream, garlic, onion, and salt.

2 ) Gently stir in the potatoes.

3 ) Dump into a greased casserole.  Top with cheese and paprika.

4 ) Bake at 350 for half an hour.