- add review
- #24622
Tater tot casserole is an iconic dish in the midwest. This version nixes the ground beef that's in the original version and adds a crunchy cornflake topping. You can easily change things up by using other flavored cream soup (like cream of mushroom) and varying the cheese (Monterey jack is good in this!). You can also add in some veggies like peas, corn, or carrots if desired. If you want to make it ahead of time don't thaw the tater tots. Assemble up to the cornflake topping and then refrigerate overnight. When ready to bake, mix the cornflakes with the butter and proceed with the recipe.
serves/makes:
ready in:
30-60 minutes
6 reviews
ingredients
2 pounds frozen tater tots, thawed
1 can (10 ounce size) cream soup, undiluted (cream of mushroom, cream of celery, or cream of chicken)
1 cup finely chopped onion
1 container (16 ounce size) sour cream
8 ounces shredded sharp Cheddar cheese
1 dash garlic powder
1/2 teaspoon seasoned salt
1/2 cup butter, softened
3 cups lightly crushed cornflakes cereal
1/2 cup butter, melted
2 tablespoons grated Parmesan cheese
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Combine the tater tots, cream soup, chopped onion, sour cream, Cheddar cheese, garlic powder, seasoned salt, and softened butter in a large bowl. Mix gently until fully combined.
Pour the tater tot mixture into the prepared baking dish.
In another bowl, combine the cornflakes and melted butter until the cereal is well coated. Spread the cornflake mixture evenly over the top of the casserole. Sprinkle the Parmesan over the top.
Place the baking dish in the oven and bake for 45-50 minutes or until the casserole is browned and bubbly in the middle.
Remove the casserole from the oven and let cool for 5 minutes before serving.
recipe tips
For a healthier version, opt for low-fat sour cream and cheese, and try using a cream soup with reduced sodium or fat.
If you prefer a crunchier topping, add the cornflake mixture just before the final 15 minutes of baking.
Try various types of cheese like Monterey Jack, Gouda, or a blend.
For a spicier kick, add a dash of cayenne pepper or chopped jalapenos to the mixture.
This casserole is a great make-ahead dish for busy days; just prepare, refrigerate, and bake when needed.
common recipe questions
Can I use some other kind of potatoes instead of frozen tater tots?
Yes, you can use diced or grated fresh potatoes, but they may require pre-cooking to make sure they're fully cooked in the casserole. You can also use other frozen potatoes such as potato wedges or something similar.
Can I add meat to this recipe?
You can include cooked ground beef, turkey, or chicken if you prefer a non-vegetarian version. Add the cooked protein to the soup mixture.
Can I freeze this casserole?
Yes, you can freeze the assembled casserole before baking. Thaw in the refrigerator overnight before baking as directed.
nutrition data for meatless tater tot casserole
Nutritional data has not been calculated yet.
more recipes like meatless tater tot casserole
MARLENE'S POTATO KUGEL
CORNFLAKE TOPPED POTATOES (HEART ATTACK POTATOES)
HAM AND POTATO CASSEROLE
BAKED POTATO CASSEROLE
CREAM CHEESE POTATOES WITH BACON
FLEMING'S POTATOES
reviews & comments for meatless tater tot casserole
-
DeZaRae REVIEW:
November 18, 2022This is my absolutely favorite tater tot casserole ever! No ground beef. My kids loved this growing up & still ask for it as adults. The picture with the recipe is not what it really looks like, so I almost skipped over this in looking for it. If I remember I will post a finished pic of it tomorrow. My daughter made a special request for it for my grandson's 2nd birthday.
-
shellsvegcook REVIEW:
April 18, 2021I made this for a party last night. People raved about it! They loved the crisp top. When I stirred it, the tots broke apart, but it did not affect the taste, will make again!!! A super good comfort food :)
-
Jessica REVIEW:
June 9, 2020Very good! I added shredded cheddar on top 1/2 way through baking.
-
AleeTurnado REVIEW:
March 23, 2018It was very good and the kids LOVED it! I made it just as the recipe, no changes or substitutions. The only thing I will say is that mine was done at 39 minutes and probably would have burned before 45 + minutes.... I think b/c I used the shredded parm.. if it had been mozz or cheddar it wouldn't have darkened so quickly. But really - no complaints.. it's tasty and my kids are happy... ! :)
-
Wrigjt REVIEW:
May 10, 2017Just what I was looking for! I was thinking I'd dreamed this recipe because I couldn't find it ANYWHERE!! Thanks so much. I love simple, hearty recipes.
-
Anonymous REVIEW:
November 15, 2016This was good. I didn't use the corn flake topping though as I didn't have any on hand I just topped the dish with cheese and baked it.
');
