Sweet Potato Tot Casserole

Ingredients

• 3 tablespoons olive oil, divided 
• 8 ounces sliced mushrooms 
• 1 bag (5 ounces) baby spinach, stems removed
• 1 pound ground pork (I used sage flavor)
• 1/2 tablespoon minced onion
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup shredded cheese
• 1 bag (20 ounces) frozen sweet potato puffs

Instructions

1. Preheat the oven to 350°.
2. Add 2 tablespoons of olive oil to a large cast iron skillet over medium heat.
3. Add the mushrooms to the skillet and sauté until tender.
4. Add in the spinach, then continue stirring and cooking until wilted.
5. Remove the mushrooms and spinach to a bowl and keep warm.
6. In the same cast iron skillet, add the remaining tablespoon of oil.
7. Add the ground meat to the skillet and break it up into smaller pieces as it cooks.
8. Sprinkle in the dry minced onion, stirring and cooking for a couple more minutes.
9. Reduce the heat to low and add the cream of mushroom soup to the meat mixture.
10. Return the mushrooms and spinach to the skillet and stir everything together until well incorporated.
11. Turn off the heat and spread the mixture evenly over the bottom of the skillet.
12. Sprinkle the cheese evenly over top of the meat mixture.
13. Top with the frozen sweet potato tots.
14. Carefully place the casserole in the preheated oven and bake for 40-45 minutes, or until the tater tots are golden brown and crispy. 
15. Serve hot alongside a salad and dinner roll for a full meal.

The recipe that inspired me to make this delightfully different tater tot casserole can be found here.