In Celebration

Any guesses as to what we ate for dinner the other night?

Think it over.

Carefully.

There are cream of mushroom cans.

Evaporated milk.

And tater tots.

Also, keep in mind the Duggars just announced they’re expecting their 20th child!

Oh yes I did.

I made tater tot casserole.  The stuff of legend.

I’ve been watching this burgeoning family grow up since before their weekly series began.  Back then, I got my dose of Duggar from the 1-hour, TLC specials.  And were they ever special.  I watched them build their house, hit the road, and of course, continue expanding their brood.

And in that time, I grew fascinated by them.  Their values seemed so extreme, and yet they seemed so normal.  Their children all appeared happy and healthy, and momma Michelle was just so darn likeable.

It seems I wasn’t the only one taken with the Duggars because soon enough, their hour-long TV specials morphed into 17 Kids and Counting, which became 18 Kids and Counting, which became 19 Kids and Counting, and the rest is history.

I try not to pass too much judgement on this family, because there are plenty of others out there who will do it for me.

And because I find them much more mentally stimulating than the Kardashians.

I’m just here for the food.

I don’t remember the first time the Duggars mentioned tater tot casserole, but I remember googling it immediately.  It sounded so intriguing.

Upon hearing the family’s big announcement this week I knew it was time for this dish to grace our table.

Only needing dinner for 2, I cut the family recipe in half, which still involved a two pound bag of spuds.  I browned meat, dumped the frozen tots on top, poured in some soupy mixture, and threw it in the oven.  It couldn’t have been easier.

But I didn’t love it.

I wanted to love it.

I love a good casserole.

But tater tot casserole missed the mark.

A sprinkling of shredded cheddar improved the leftovers dramatically, and I have plans for some serious tweakage in the future.

Because something like tater tot casserole deserves to be made, and enjoyed, again and again.