Cheesy Tater Tot Hotdish

-Olive oil
1 small onion, diced
3–4 cloves gar­lic, minced
1 teas. dried basil
1 cup crem­ini mush­rooms, chopped
1 medium zuc­chini, sliced into half moons
1/2 cup frozen peas (you must have at least one frozen veg­etable in it for it to be a real hot­dish)
2 veg­gie sausages, cut into coins
1 tube creamy ched­dar Teese
1/2 cup milk of choice (I used almond)
-Tater tots

Pre­heat oven to 375. Lightly grease an 8 x 8 or smaller casse­role (I used a 5 x7, but 8 x 8 would work too, you could always increase your zuc­chini and mush­rooms a lit­tle or add more tots!).

In a pan, heat olive oil. Add onion and gar­lic and sautee until onions become translu­cent. Add basil and sautee for another minute. Trans­fer to a large bowl. In same pan, sautee mush­rooms until ten­der. Drain juice and add to bowl with onions. Add zuc­chini, peas and veg­gie sausages to bowl. Add Teese and milk and mix with a whisk or spoon until Teese and milk have incor­po­rated and coat veg­gie mix­ture (it might look a lit­tle lumpy, but that’s fine). Pour into casse­role dish and cover with frozen tots.

Bake for 35–40 min­utes or until tots are golden and cheesy mix­ture is bub­bling. You may need to put a bak­ing sheet with parch­ment under the casse­role to catch drips. Allow hot­dish to cool for about 5 min­utes before serving!

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