You’re an adult now. You’re in charge of feeding yourself. And there’s nothing stopping you from making a TATER TOT CASSEROLE.

Much like the pasta salads that “feed a lot of people” I made all summer, I think anything stewy and topped with tater tots is going to be the winter dish on repeat. So far I’ve made a Beyond Meat “shepherd’s pie” and a breakfast egg bake with tots in it; I think next up is something vaguely Mexican with soyrizo.

Is it glamorous? Not at all. Is it the food of my people, hearty and delicious, that makes leftovers? You betcha.