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    Kids will love it without the hot pepper flakes.


    • 10 grape tomatoes, diced
    • 2 tbsp crushed red pepper flakes
    • 2 green onions, diced
    • 2 tbsp pickled jalapeno peppers, diced
    • 1 bag potato tots
    • 1 (10.5 oz) can cream of celery soup
    • 1 cup sour cream
    • 1 bag veggie crumble (Morning Star Grillers Crumbles)


    1. Preheat oven to 350 degrees.
    2. Spray 13 x 9 baking dish with nonstick spray.
    3. Mix soup, sour cream, diced onion, diced jalapeno pickled peppers, Worcestershire sauce and 1 cup cheddar cheese in medium size bowl.
    4. Place 1/2 bag potato tots on bottom of 13 x 9 baking dish. Top with soup mixture, then with rest of potato tots. Sprinkle remaining cheddar cheese over the top along with crushed red pepper flakes.
    5. Bake 50 to 60 minutes; checking at 40 minutes. If it's getting too dark, place sheet of tin foil over top or take out of oven.
    6. Top with diced spring onions and grape tomatoes.