Well, here we are, back to the grind after enjoying a long holiday weekend! We had a very nice time, even though the weather did not cooperate as it should have. It was cold and rainy for much of the weekend, although on Sunday at least the sun came out and we were able to do some outdoor activities. I actually went kayaking with my winter coat on, if you can believe it. Luckily, we were with good friends and we always have a good time with them no matter what the weather! 🙂
Today’s recipe involves hot dogs and tater tots…we love ’em! And it is not just the kids who love them…DH and I do as well! But hot dogs and tater tots are obviously not the best meal out there from a nutritional standpoint. So I decided to take the classic combo and see if I could ‘hide’ some veggies in there to give it a bit more nutritional value!
The idea for this recipe came from my good friend, Danielle. She told me about how she made a similar casserole for herself and her son one night just by throwing some ingredients together that she had in the freezer, and it turned out to be a really great dinner! I took her idea, added some of my hidden veggies, and created a casserole that the kids absolutely loved. It was easy to make and there were plenty of leftovers for later in the week.
Thing 2 rating on this one = (4 out of 5 biscuits). He docked me an entire biscuit because of the beans. But, he ate everything else and asked for more, so it was still a great success at my house!
Doggie Tot CasserolePrint Recipe
- 1 package hotdogs (cut into bite-sized chunks (I used Hebrew National 97% fat free hot dogs)
- 22 ounces Bush's Smokehouse Tradition Grillin' Beans (1 can)
- 1 1/2 cups cauliflower
- 2 handfuls fresh spinach
- 1 cup shredded cheddar (I used reduced fat)
- 32 ounce bag tater tots
- Preheat oven to 375 degrees.
- Steam cauliflower in the microwave until very soft, then mash with a fork or use a food processor.
- In a medium bowl, combine the cauliflower, baked beans, and hotdog pieces.
- Spray a 9x9 inch baking dish with cooking spray, then spread the cauliflower/baked bean/hotdog mixture in the dish.
- Evenly distribute the spinach over the hotdog mixture.
- Sprinkle the cheese over the spinach.
- Place the tater tots on the top, to form a sort of crust.
- Bake for about 45 minutes, until hot and bubbly.