- 1 cup shredded mozzarella cheese
- 1 bag (32 oz) frozen tater tots
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Green onions for garnish (optional)
Equipment Needed
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Large skillet or saucepan
- Wooden spoon or spatula
- Oven mitts
Step-by-Step Instructions
To start, I preheated my oven to 375°F (190°C) because nothing beats a hot oven when you’re assembling a casserole. As I gathered all my ingredients, I felt like a kid in a candy store—so many delicious flavors ready to come together! I grabbed my large skillet and placed it over medium heat, where I cooked the sliced hot dogs until they were lightly browned. This step is crucial: the slight crispiness from browning adds an extra layer of flavor.
Next came the fun part—mixing everything together! In a large mixing bowl, I combined the chili with the cream of mushroom soup and milk. The creamy texture of the soup paired beautifully with the chili, and I could almost taste the richness already. After stirring in the garlic powder, onion powder, and a sprinkle of salt and pepper, I added in the browned hot dogs. Trust me, that combination smells divine!
Once my mixture was ready, I poured it all into my greased 9×13 inch baking dish. This is where the magic happens; I evenly spread the chili and hot dog mixture across the bottom. Then, I topped it generously with tater tots! As I arranged them, I couldn’t help but feel like an artist crafting a masterpiece, envisioning that satisfying crunch with every bite. Afterward, I covered the entire layer with cheese, a mix of cheddar and mozzarella because who doesn’t love a melty, cheesy top? (See the next page below to continue…)