So this little thing. I love her. She is my niece and I missed her so much in the States. She is also the reason these days why posting anything is difficult. If she is awake she doesn’t let me sit with my laptop. She will come to me and will try to shut the screen and keep saying close or “bas” (which is hindi for thats it). Of course, I oblige. And if she lets me keep the laptop on then all she wants to see are her pics. Don’t be misled by the angry face in the pic above. Thats just her posing. She is one of the naughtiest kids I know. The cute kinds of naughty. And did I mention that I love her. And I really do not want to leave her tomorrow. #sadface
Anyway, coming to today’s recipe, I did promise a post soon on my Facebook page and here it is.
I tried this dish for the first time at my friend Jamie’s place (the same friend who gave me the recipe for the crockpot tater tot casserole) and after that I have made this recipe so many times. Because, well, its so darn convenient. One of those easy to throw together weeknight meals. I generally prefer cooking from fresh ingredients, but sometimes you just want quick to put together meals with the least amount of clean up required and this is one such dish. It helps that it tastes great too.
Since I have made this dish so many times, I have tried many variations. I have mixed a little greek yogurt with the sour cream and made it slightly healthier. I have mixed greek yogurt with light sour cream and made it even more healthier. I have also done no cheese versions. Cheese versions are always better in my list. Once when I did a no cheese version I added chile lime chips instead (I had no cheese in the house and just the chips). I have used jalapenos instead of fire roasted green chiles- and have good results. Fresh fire roasted green chiles are definitely better than the canned ones, but the latter also do.
I have also added rotisserie chicken to the canned soup and sour cream mixture.
