Cheesy Garlic Tater Tot Potato Casserole Recipe Is a Crazy Good (9 Ingredients) by Donna John
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Tater tot casseroles are all the rage. If you have someone in the family who loves tater tots, cheese and garlic, then this is the casserole recipe for them. With frozen tater tots, cream, cheddar, mozzarella and Parmesan cheese, canned cheddar cheese soup and seasonings, it is full of flavor and a hearty, satisfying dinner. You'll want to make this tater tot casserole recipe over and over again.
For this cheesy garlic tater tot casserole you'll need frozen tater tots, heavy cream, a can of cheddar cheese soup, fresh garlic, garlic powder, onion powder, grated cheddar cheese, grated mozzarella cheese and grated Parmesan cheese.
Serve this easy tater tot casserole recipe with a fresh vegetable or salad for a vegetarian main dish or as a side dish with chicken, beef, pork or lamb. (And maybe a bowl of breath mints!)
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 28 - 32 ounces (1 bag) frozen tater tots
- 2 cups heavy cream
- 10.5 ounces (1 can) condensed cheddar cheese soup
- 4 - 5 cloves garlic, minced
- 1/2 tablespoon garlic powder (or to taste)
- 1/2 tablespoon onion powder (or to taste)
- 1 1/2 cups grated cheddar cheese (divided)
- 1 1/2 cups grated mozzarella cheese (divided)
- 1/2 cup freshly grated Parmesan cheese
Here's how to make it:
1. Combine the heavy cream, soup, minced garlic, garlic powder and onion powder in a large bowl. Season with salt and pepper. (The original garlic tater tot casserole recipe called for 1 tablespoon of onion powder and garlic powder, which to me was just too much. This reworked casserole recipe is right on the money for my family, but you can use as much or as little seasoning as you like. To make this casserole gluten-free, use gluten-free soup.)
2. Add the tater tots and mix well. (If you need to make sure this casserole is gluten-free, check to be sure your tater tots are gluten-free.)
3. Add 2 cups of the cheese and mix well. Add more salt and pepper, if desired. (You can switch out the cheeses if you'd like. Gruyere, provolone, Monterey Jack, pepper-jack or fontina would be delicious.)
4. Pour into a 13x9-inch baking pan. Top with the remaining 1 cup cheese and the Parmesan cheese. Bake in a preheated 350-degree F oven for about 50 minutes. Store any leftovers in an airtight container in the fridge for up to four days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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