Sonny's Tater Tot Casserole Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 22, 2008
Tried it with cut leaf spinach which gave it a much better texture
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Reviewed: Sep. 2, 2005
This recipe is just "okay," but I used shredded Mexican mix cheese as I just couldn't imagine using Swiss. It cooked for over an hour and for the last 8 minutes I cranked up the oven to 450 in order to fully cook/brown the tater tots. The recipe seems to be missing something, but I'm not sure what. My husband and daughter smothered it in catsup (which says something). The bottom of the tater tots were kind of soggy (as they sat in the meat/cheese mixture). This is a very heavy meal. All in all, it just didn't cut it for me. If I could give it 3.5 stars I would, but that's about it.
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Photo by Tara Lund Hazher

Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Reviewed: May 2, 2005
my husband and I liked this, but the kids didn't. The spinach added an odd texture. I might try it again, but I will not use swiss cheese.
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Cooking Level: Expert

Home Town: Auburn, Washington, USA

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Reviewed: Apr. 13, 2005
This was very good. I had never had tater tot casserole before. I compared a few recipes before setteling on this one. I liked it because it had vegetables and no heavy sour cream. I used half fat cream of mushroom soup and added ground beef to the mix. I also decided to mix it all together. It was quite good, but still heavy. Not something I would make very often, but definetly will make again. My 2 year old also loved it. (Yeay! I got her to eat spinach!)
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 25, 2005
I made this for a crowd and made a whole recipe, the general census was it was "good" but a little bland. Not sure if I missed something in the preperation or not. I still liked it alot.
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Photo by Souix Chef

Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Clovis, California, USA

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