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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 10
- cooking spray
- 1 (10.75 ounce) can condensed cream of mushroom soup
- freshly ground black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 large onion, chopped
- 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
- 2 vegetarian mushroom burger patties
- 1 (15 ounce) can vegetarian chili
- 1/2 (10.75 ounce) can cream of asparagus soup
- 1/2 (12 fluid ounce) can evaporated milk
- Carbohydrate 39.6
- Cholesterol 25
- Fat 17.9
- Protein 11.3
- Sodium 994
- Calories 342 calories;
Preheat the oven to 350 degrees F (175 degrees C). Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili. Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly. Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.
