Cheesy Tater Tot Casserole
This easy cheesy tater tot casserole is a family favorite that takes just 10 minutes to prep. Crispy tater tots, creamy cheese mixture, and crunchy fried onions create the perfect comfort food for any occasion.
Ingredients
- 1 frozen crispy tater tots 32-ounce bag, keep frozen until use
- 1 sour cream 16-ounce container, full-fat works best
- 2 cups shredded cheddar cheese sharp or mild variety
- 1 Cream of Chicken & Mushroom Soup 10.75-ounce can (or use cream of chicken or cream of mushroom)
- 1 French's Fried Onions 6-ounce can
- 1 teaspoon garlic salt with parsley flakes regular garlic salt acceptable
Instructions
- Preheat your oven to 350°F. Spray a 9x13-inch baking dish with cooking spray or brush with butter.
- Arrange the frozen tater tots across the bottom of the baking dish in a single layer, keeping them frozen and packing them fairly close together.
- In a medium bowl, combine the sour cream, shredded cheddar cheese, cream of chicken and mushroom soup, and garlic salt. Mix with a spoon or rubber spatula until smooth and creamy.
- Pour the creamy cheese mixture over the tater tots and spread it evenly across the surface with a spoon.
- Sprinkle the fried onions evenly over the top, covering everything.
- Bake for 45 minutes, or until the edges are bubbling and the tots turn golden brown. For extra-crispy tots, add 5 more minutes but watch carefully.
- Remove from oven and let rest for 5 minutes before serving. Cut into squares and serve hot.
Notes
Make Ahead: Assemble the casserole (without fried onions), cover, and refrigerate overnight. Add onions and bake when ready, adding 5 extra minutes to the cooking time.
Add Meat: Layer cooked ground beef, diced ham, or crumbled bacon over the tater tots before adding the creamy mixture.
Add Veggies: Stir in frozen corn, diced carrots, chopped broccoli, or sautéed bell peppers (about 1 cup total) with the creamy mixture.
Storage: Refrigerate leftovers in airtight containers for 3-4 days. Freeze for up to 2 months.
If Onions Burn: Add fried onions during the last 20 minutes of baking, or tent with foil for the first 30 minutes.