Totes About Tots Tuna Fish Casserole
I’m not entirely sure what makes the tater tot so basic bitch, other than it being a cutesy finger food that you can easily dip in ketchup and toss into your mouth. There was a girl in my second-grade class who used to hoard her tots during lunch, only to pick at them with an ugly manicure and seemingly torture those of us who finished within thirty seconds of sitting down. This casserole is clearly not for her and, frankly, it’s not for anyone who can’t handle a spatula full of the grated potatoey goodness that we’ve come to accept as a meal. I dedicate this recipe to my second-grade self. You now live in a world with endless tater tots right at your beautiful fingertips. Enjoy!
Ingrediënten
FOR THE CREAM OF MUSHROOM SOUP
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms cut into small dice
- 1 leek cut into small dice (about ¾ cup)
- 2 garlic cloves minced
- 6 fresh thyme sprigs tied with butcher’s twine
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- Kosher salt and freshly ground black pepper
- ½ cup half-and-half
- 2 tablespoons dry Marsala wine
FOR THE CASSEROLE
- 2 10-ounce boxes frozen chopped spinach, thawed and drained of excess water
- 1 6.7-ounce jar tuna fillets in olive oil, drained
- 3 ounces Colby Jack cheese grated (1 cup)
- 1 28-ounce package frozen extra-crispy tater tots
Instructies
- Preheat the oven to 425ºF.
- First make the cream of mushroom soup: In a medium braiser, heat the olive oil and butter over medium-high heat until melted.
- Add the mushrooms and cook until browned, about 5 minutes.
- Add the leek and cook for 4 minutes, until translucent.
- Add the garlic and thyme and cook for 1 minute, until fragrant.
- Stir in the flour and allow the raw flour flavor to cook out, about 1 minute.
- Add the vegetable broth slowly, stirring to combine.
- Season with salt and pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the half-and-half and Marsala.
- Taste and adjust the seasoning, if necessary.
- Remove from the heat and allow to cool slightly.
- Discard the thyme bundle.
- Transfer to a blender and blend until smooth.
- Pour the soup back into the braiser.
- Make the casserole: Add the spinach to the soup and mix to combine, breaking up any large clumps of spinach.
- Slightly break up the tuna fillets by hand and add to the top of the mushroom soup.
- Top with the cheese and layer the tater tots in concentric circles around the top of the dish.
- Bake for 35 minutes, until the tater tots are crispy and golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes / Tips / Wine Advice:
If you don’t have a braiser, feel free to use a 12-inch cast-iron pan.
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