Equipment
- Skillet 9- or 10-inch, oven-safe (cast iron works well)
- 8 inch square baking dish optional, if your skillet isn't oven-safe
Ingredients
- 2 tablespoons olive oil
- 2 cups brown mushrooms, sliced (cremini)
- ½ cup onion, diced
- 4 garlic cloves, peeled and minced
- 1 tablespoon thyme leaves, fresh (or 1 teaspoon dried)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh spinach leaves, packed
- 15 oz pumpkin puree, canned or homemade (not pumpkin pie filling)
- ½ cup vegetable stock
- 6 cups frozen tater tots
Instructions
- Preheat the oven to 425°F with a rack in the center position.
- Warm the olive oil in a 9- or 10-inch oven-safe skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, for about 5 minutes, until softened and lightly browned.
- Add the garlic, thyme, salt and black pepper and cook until the garlic is fragrant, 1 to 2 minutes. Stir in the spinach and cook until it's wilted, about 2 minutes.
- Stir in the pumpkin purée and vegetable stock until everything is well combined and heated through. Remove the skillet from the heat. Taste and add more salt and pepper if needed. (If your skillet isn't oven-safe, transfer the mixture to a greased 8-inch square baking dish now.)
- Arrange the frozen tater tots in a single, snug layer over the filling, covering the surface. Transfer the skillet to the oven and bake for 25 to 30 minutes, until the tots are golden brown and crisp and the filling is bubbling at the edges.
- Let the casserole rest for 5 minutes before serving.
Notes
Vegan / gluten-free: the recipe has no dairy or wheat, so it's vegan and gluten-free as long as your tater tots are. Check the label.
No oven-safe skillet? Make the base in any skillet, transfer it to a greased 8-inch square baking dish, top with the tots and bake as directed.
Make ahead: refrigerate the cooled base for up to 2 days, then add frozen tots and bake, adding 5-10 minutes. Leftovers keep 3-4 days in the fridge; reheat in a 375°F oven or air fryer to re-crisp the tots.
Nutrition (estimated per serving)
Calories: 324kcalCarbohydrates: 43gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 770mgPotassium: 706mgFiber: 6gSugar: 4gVitamin A: 12540IUVitamin C: 20mgCalcium: 67mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
