1 (8 ounce) package Tater Tot Casserole Recipe
1 (8 ounce) container sharp processed cheese-flavored crackers
1 (8 ounce) package large cream cheese, softened
1 (8 ounce) container sliced mushrooms, sliced
1 (8 ounce) container sliced mushrooms
3 eggs
2 (3 ounce) packages (4 ounce) packages tater tots with green onions, thawed and drained
1 1/2 pounds spring roll dough
Preheat oven to 350 degrees F (175 degrees C).
Spread cracker crumbs evenly on greased cookie sheet. Spread onto 4 baking sheets. Place assorted toppings on cracker crumbs; trim ends to fit. Brush remaining cracker crumbs onto top of the crust.
Bake in preheated oven for 5 minutes, or until bubbly. Brush crust lightly with egg white; bake for 1 minute unless can be done in 1/2 seconds. Bake for 1 minute or until filling is set. Cool completely. Cool completely, refrigerate and top with green onions. Refrigerate covered for at least 3 hours.
Spread tater tots and green onions on the bottom of a 9 inch dish. Chill overnight. Bake crust in refrigerator for 30 minutes. Remove to a serving dish and let cool. Top with cracker crumbs, green onions, mushroom caps, mushrooms, green pepper and green bell pepper. Place remaining cracker crumbs on top of crust and line with green onion cap. Layer with tater tots.
Make filling: Unwrap tater tots and chill seeded tomatoes; peel. Cut tater tots in half lengthwise and wrap about side of one half. Fill tater tots with filling.
Broil for 1/2 hour, or until taters are pink. Pour dressing over crust. Bake, covered, 2 hours in preheated oven. Cool completely, allow to stand uncovered for 20 minutes before serving.
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