You will need:

1-1 pound package of Tater Tots (plain, without onion added), where not available, frozen southern-style hash-browns or shredded potatoes could be used

¼ teaspoon of onion powder OR ¼ cup chopped white onion (we prefer using onion powder)

1 can of cream of mushroom soup (10 ¾ oz.)

1 egg

1 ¼ cups of cottage cheese

8 oz. shredded medium cheddar cheese

1 cup of milk

1 ungreased 9”x13”x2” pan

To Make:

Layer the bottom of the 9”x13”x2” pan with the Tater Tots (or frozen southern-style hash-browns or frozen shredded potatoes, 1” deep) one layer across.

Mix together all the other ingredients (except about 1/3 of the cheese). Pour over Tater Tots.

Bake uncovered at 350 degrees for 45 minutes or so, until slightly brown on top.

Just before it is done, sprinkle remaining cheese on top and put back in oven until the cheese melts.

Let stand 10 minutes before serving.

A 'nuther grate experiment from John's kitchen!

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