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Amy's Tater Tot Casserole

Amy's Tater Tot Casserole

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cheery_com

A yummy invention I made up from my pantry and freezer supplies. No defrosting or precooking just cheesy gooey crunchiness. Yummy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 2320 mg
  • 93%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
  2. Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.
  3. Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.
  4. Bake in preheated oven until hot all the way through, about 1 hour.
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Reviews

MeganRichard16
13
12/7/2012

My local grocery store does not carry Greek yogurt or onion soup mix so I substituted with 8oz of sour cream and a can of Cream of Onion. Also, I was mislead by the list of ingredients...it has a bag of tater tots listed two different times so I thought it was a mistake and I only bought one. It wasn't until I got home and reached the last step in the directions that I realized that I needed TWO bags of tater tots. Make sure you have enough...you will need it. I suppose one day I may try this with the Greek yogurt and onion soup mix, but honestly..I loved it so much with my substitutes that I may just continue making it my way. It was divine.

bethinboston
1
2/1/2014

this was a big hit. I used broccoli cheese soup (all i had in the house) and added a splash or two of white wine which really gave it a nice flavor. I did not include the yogurt or the onion soup mix as the soup was pretty flavorful on its own - just thinned it with milk and the little bit of wine. I halved the recipe as I was serving only 3 people and we ate the whole thing. (I still used the whole can of soup). I will make this again!

Sherra Shipp Aguilar
1
3/27/2013

this was very good but way to salty!.....not sure what to do to cut down on the salt but the flavor was super!.....