Confession time. I know tater tot casserole is a breakfast dish, but it’s also the easiest, most comforting weeknight meal I make when I want something good without the hassle. Creamy veggies topped with crispy, golden tater tots—what’s not to love?! It takes 10 minutes of prep, and it’s always a hit, whether it’s a family dinner or a cozy night in. Simple, satisfying, and seriously delicious!
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💭 Why you’ll love this recipe
You’re gonna love my vegetarian tater tot casserole – it’s so easy, and it totally hits the spot. It takes 10 minutes to throw together, and the mix of creamy veggies with crispy tater tots is just chef’s kiss. Perfect for when you need a no-fuss dinner that still feels super comforting. Trust me, it’s always a winner!
- Family favorite. It’s a classic comfort food that even kids will love and a great way to sneak in more veggies.
- Quick and easy. With only a handful of ingredients and 10 minutes of prep time, you’ll have a delicious dinner in no time!
- Make-ahead friendly. You can prepare the filling ahead of time and refrigerate or freeze, then add the layer of tater tots on top before baking.
📋 Ingredients and notes
To make this tater tot casserole recipe, you’ll need frozen mixed vegetables, a can of condensed cream of mushroom, sour cream, frozen tater tots, garlic, onion, olive oil, fresh parsley, smoked paprika, dried oregano, salt, and black pepper.
Variations & Substitutions
- Tater tots. No need to thaw the tater tots, you can use them from frozen.
- Mixed vegetables. I used a cup of frozen mixed vegetables, including carrots, peas, broccoli, and cauliflower. You can also choose a mix with green beans and corn. When using fresh vegetables, make sure to chop them into small pieces and blanch.
- Condensed cream of mushroom soup. The creamy base for the casserole filling. For a homemade option, you can make a quick béchamel sauce with milk, flour, and butter.
- Sour cream. Adds a tangy flavor to the filling. You can also use Greek yogurt.
- Smoked paprika. Adds depth; for a slightly spicy kick, consider adding a pinch of cayenne or red pepper flakes.
- Optional. You can sprinkle the casserole with cheddar cheese before baking.
Make vegan tater tot casserole
Making this tater tot casserole vegan is super easy. Just swap out the soup for a plant-based version or use coconut milk for that creamy texture. Use your favorite vegan cheese instead of dairy, and choose vegan-friendly tater tots – but good news, most store-bought ones are already vegan, just double-check the label. For extra flavor, you can mix in some nutritional yeast or a vegan butter alternative.
📖 How to make tater tot casserole
Step 1:
Preheat your oven to 375°F (190°C). Grease a 6×9-inch baking dish and set aside.
Step 2:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute.
Step 3:
Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through.
Step 4:
Stir in the condensed cream of mushroom soup and sour cream until well combined.
Step 5:
Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes.
Step 6:
Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface.
Step 7:
Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy.
Step 8:
Remove the casserole from the oven and let it sit for a few minutes. Garnish with chopped fresh parsley, if desired, before serving.
Shruthi’s Top Tip
When adding frozen mixed vegetables, keep the heat medium to avoid steaming them; this helps maintain a bit of crunch for texture contrast.
- Ensure the tater tots are in a single, even layer for consistent browning and crispiness. Overlapping will result in unevenly cooked tots.
- Bake the casserole on the middle oven rack for even heat distribution, ensuring both the filling is heated through and the tater tots are crispy.
- If your tater tots aren’t crisping to your liking, broil them for the last 2-3 minutes, watching carefully to avoid burning.
👩🏽🍳 Troubleshooting FAQs
Yes, but blanch or sauté them first to ensure they’re cooked through since they won’t soften as quickly as frozen ones.
For an extra crispy topping, bake the casserole uncovered and consider using the broiler for the last 2-3 minutes, keeping an eye on it to prevent burning.
Absolutely! Prepare the filling and refrigerate. Add the tater tots just before baking to keep them from becoming soggy.
You can make a quick béchamel sauce with milk, flour, and butter for a homemade option.
You can easily add a can of drained chickpeas or beans for a vegetarian boost!
🍴 How to serve tater tot hotdish
Serve tater tot hotdish (casserole) for a delicious dinner or as a breakfast casserole any time of the year. It’s definitely a complete meal of its own, but you can also pair it with a side salad, soup, or bread. My favorite side dishes to serve it with are my garlic kale salad, homemade vegan dinner rolls, and roasted cauliflower soup.
🍴Storage and reheating suggestions
Store leftovers in the fridge for up to 4 days. Make sure to cover the baking dish with an aluminum foil or plastic wrap or to transfer it to an airtight container. You can also store it in the freezer for up to 3 months.
Reheat it in the oven at 350°F and bake for 15-20 minutes or until completely warm. You can also microwave it for 1-2 minutes to warm it up.
🍴 More casserole recipes
If you like this recipe, check out my other vegetarian casserole dishes:
Carrot Casserole
Squash and Zucchini Casserole
Cheesy Green Bean Casserole
3 Ingredient Broccoli Cheese Casserole
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Tater Tot Casserole
Equipment
- 1 6×9-inch baking dish
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 10.5 ounces condensed cream of mushroom soup, 1 can
- ½ cup sour cream
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces frozen tater tots
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Grease a 6×9-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through.
- Stir in the condensed cream of mushroom soup and sour cream until well combined.
- Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes.
- Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface.
- Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy.
- Remove the casserole from the oven and let it sit for a few minutes. Garnish with chopped fresh parsley, if desired, before serving.
Notes
- Keep heat medium when adding frozen veggies to maintain some crunch.
- Arrange tater tots in a single layer for even crispiness.
- Bake on the middle oven rack for even heat distribution.
- Broil tots for the last 2-3 minutes if extra crispiness is needed, but watch closely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never heard of breakfast tatertot casserole. All the ones I’ve had/made are lunch/supper type.