Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 cups brown mushrooms (sliced )
  • 1/2 cup onion (diced )
  • 4 garlic cloves (peeled and minced)
  • 1 tablespoon thyme leaves (fresh)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups fresh spinach leaves (packed)
  • 15 oz pumpkin puree (canned or homemade)
  • 1/2 cup vegetable stock
  • 6 cups frozen tater tots

Instruction

  • Pre-heat your oven to 425°F.
  • Warm the olive oil in a 9- or 10-inch oven-proof skillet over medium heat. Add the mushrooms and onions, and cook, stirring frequently, for about 5 minutes, or until they are softened and slightly browned.
  • Add the garlic, thyme, salt and black pepper and cook until the garlic is fragrant, about 1-2 minutes. Stir in the spinach and cook until it’s wilted, about 2 minutes.
  • Add the pumpkin purée and vegetable stock, stirring until everything is well combined. Remove the skillet from the heat. Taste and add additional salt and black pepper, if desired.
  • Arrange the tater tots in a single layer over the base layer. Then transfer the skillet to your pre-heated oven. Bake the casserole for 25-30 minutes, or until the tater tots are golden brown.
  • Remove the skillet from the oven and let the casserole rest for 5 minutes before serving.