Friday, December 13, 2013

Cream of Mushroom and Sausage Tater Tot Casserole with a Slap Ya Mama Giveaway!

Things are about to get real spicy! People...we have a giveaway (entry below)!

I am so excited about the giveaway this week, it's non other than Louisiana's own Slap Ya Mama Cajun Products! Let me briefly explain Slap Ya Mama's da bomb!

Slap Ya Mama has everything you need to spice up your holiday! If you're like me and can't wait for the giveaway to end to try Slap Ya Mama products, then what YA waiting for?

Click the link and start shopping people! Don't forget to sign up for the Newsletter, you got to know what's happening with Slap Ya Mama!

I am so excited about the giveaway I almost forgot about the cooking! Well people, I just created a from scratch, Cream of Mushroom and Sausage Tater Tot Casserole, and's spiced just right, thanks to Slap Ya Mama!

And case you're wondering, you don't have to make the sauce from scratch!  Use 1 can of Cream of Mushroom soup and equal amounts of heavy cream...adding a little Slap Ya Mama to the canned soup want hurt it at all!

I pureed my cream of mushroom sauce because as I've told you in the past, Big Goo doesn't like to bite into big vegetables...and if you want to hide the veggies from your children, this is the way to go...and yes...that's my brand new Vitamix I told you about yesterday...and I am loving it!

After I pureed the sauce, I mixed in lots of cheese, then I added the cooked chicken sausage to the cheese sauce. Andouille sausage would really kick this dish completely up!

And don't be scared of Slap Ya Mama, it's the spice with the bite!

After about 30 minutes of baking time, the casserole is extra cheesy and spiced just right thanks to Slap Ya Mama!

What YA waiting for people, get to cooking and don't forget the spice! Oh...and this casserole is so good...I just might Slap Ya Mama!

Cream of Mushroom and Sausage Tater Tot Casserole

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6-8


1 bag frozen tater tots
1 lb. chicken sausage, casing removed
cream of mushroom soup (recipe below)
1 1/2 cups sharp cheese, grated
1 1/2 cups jack cheese, grated
1 1/2 cups mozzarella cheese, grated
1 teaspoon black pepper
1 teaspoon Slap Ya Mama Cajun Seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika

For the Cream of Mushroom Sauce:

2 cups mushrooms, minced
1 cup heavy cream
2 cups chicken or vegetable broth
2 tablespoons butter
2 tablespoon extra virgin olive oil
3 tablespoons flour
1 tablespoon of cornstarch
1 bell pepper, diced
1 small onion, diced
1 stalk celery, diced
2 stalks green onions, diced
3 cloves garlic, minced
1 tablespoon Slap Ya Mama Cajun Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
pinch of cayenne pepper


Preheat oven to 350 degrees.

To prepare the cream of mushroom sauce, add butter and olive oil to a pot over medium heat. Add bell peppers, onions and celery. Saute 5 minutes, add garlic and mushrooms and saute 1 minute more.

Add seasonings and cook 1 minute more. Mix flour and cornstarch together and add to pan, cook for about 3 minutes.

Lower heat to medium low, add broth and heavy cream and cook for about 5 minutes. Remove from heat and allow mixture to cool.

Puree mixture in a blender and set aside.

Add about 1 tablespoon of olive oil to pan over medium heat, add sausage, season, cook sausage about 13 minutes, breaking up with spoon until crumbled. 

To prepare casserole, mix cheeses together and reserve 1 1/2 cup to top casserole with.

Mix remaining cheese into pureed cream of mushroom sauce and mix well.

Add sausage to mushroom sauce and mix well. Pour mixture into a greased 13X9 inch casserole dish.

Top with frozen tater tots, followed by remaining cheese and green onions.

Cover, bake at 350 degrees for 30 minutes, remove foil and broil for about 4 minutes to crisp top.



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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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