Direction
Preheat oven to 300 degrees and coat a 9×13 casserole dish with non-stick cooking spray.
Cover the bottom of the casserole with tater tots and let soften slightly (I toss them in the microwave for 1 minute) then break them apart slightly with your fingers. (You may use frozen shredded hashbrowns if you like)
Dice all veggies into uniform pieces and add to the top of the potatoes reserving 1 tbsp of the green part of the scallion onions to garnish.
Drain green beans and spread evenly over veggies.
Top the veggies with 1/2 small container of French fried onions and 1/2 of the shredded cheese. (Use any kind you like but my favorite is pepper jack or a spicy red pepper variety gives er a kick!)
In a smaller mixing bowl combine condensed soup and cream cheese. Microwave for 1-2 minutes just to get it warm so it easily stirs together. Slowly add the chicken stock mixing as you go. You want just enough stock to make it a thick gravy. (You may not use all of the stock use your judgment.)
Add the herbs and spices into the soup mixture.
Pour evenly over the veggies & cheese.
Cover with foil & bake at 300 degrees for 35 min.
Remove casserole from oven and top with bacon bits, remaining shredded cheese & French fried onions.
Bake uncovered for 10 min just to melt the cheese & crisp up the onions.
Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!
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Source: Justapinch.com
