20 Cheesy Tater Tot Casserole Recipes Delicious

Ready to elevate your comfort food game? These 20 cheesy tater tot casserole recipes are the ultimate solution for busy weeknights, cozy family dinners, and potluck-perfect dishes. From classic beef and cheese creations to creative veggie-packed variations, there’s a delicious option for every craving. Let’s dive into these irresistible recipes that will have everyone asking for seconds!

Cheesy Bacon Tater Tot Casserole

Unbelievably cozy and perfect for busy weeknights, this cheesy bacon tater tot casserole has become my family’s ultimate comfort food. I first made it during a hectic soccer season when I needed something hearty that could feed a crowd with minimal fuss. Now it’s my go-to when I want that nostalgic, everything-baked-together goodness without spending hours in the kitchen.

Ingredients

• For the base layer:
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (10.5 oz) can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/4 tsp salt
• For assembly:
  • 1 (32 oz) bag frozen tater tots
  • 6 slices cooked bacon, crumbled
  • 2 cups shredded cheddar cheese
  • 2 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with non-stick spray.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
3. Add diced onion and minced garlic to the skillet, cooking for 3-4 minutes until the onion becomes translucent and fragrant.
4. Drain any excess grease from the skillet using a colander or spoon.
5. Stir in cream of mushroom soup, sour cream, milk, Worcestershire sauce, black pepper, and salt until fully combined. Tip: Let the mixture cool slightly before adding sour cream to prevent curdling.
6. Spread the meat mixture evenly in the prepared baking dish.
7. Arrange frozen tater tots in a single layer over the meat mixture, covering it completely.
8. Sprinkle crumbled bacon evenly over the tater tots.
9. Top with shredded cheddar cheese, covering the entire surface. Tip: For extra crispy edges, make sure some cheese reaches the sides of the dish.
10. Bake at 375°F for 35-40 minutes until the cheese is bubbly and golden brown, and the tater tots are crispy.
11. Let the casserole rest for 5 minutes before serving to allow the layers to set. Tip: This resting time prevents the casserole from being too runny when sliced.
12. Sprinkle with fresh chives just before serving.

Perfectly satisfying with its crispy tater tot roof giving way to the creamy, savory filling underneath. I love how the cheese forms little crispy bits around the edges while staying gloriously melty in the center. Sometimes I’ll serve it with a simple green salad to cut through the richness, but honestly, it’s magnificent all on its own straight from the baking dish.

Loaded Tater Tot Breakfast Casserole

Kind of like that cozy weekend morning when you just want to stay in your pajamas all day, this loaded tater tot breakfast casserole is my ultimate comfort food creation. I actually started making this years ago after a particularly chaotic holiday brunch where I needed something I could prep ahead and just pop in the oven—now it’s become our family’s go-to for lazy Sundays and holiday mornings alike.

Ingredients

For the base layer:
– 1 (32 oz) bag frozen tater tots
– 1 lb breakfast sausage, casings removed
– 1 medium yellow onion, diced
– 1 red bell pepper, diced

For the egg mixture:
– 8 large eggs
– 1 cup whole milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder

For topping:
– 2 cups shredded cheddar cheese
– 6 slices cooked bacon, crumbled
– 2 green onions, sliced

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Cook the breakfast sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it up with a spoon until browned and crumbled.
4. Add the diced onion and red bell pepper to the skillet with the sausage and cook for 5-7 minutes until vegetables have softened.
5. Evenly spread the sausage and vegetable mixture over the tater tots in the baking dish.
6. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
7. Tip: Whisking the eggs vigorously creates a fluffier texture in the finished casserole.
8. Pour the egg mixture evenly over the sausage and tater tots in the baking dish.
9. Sprinkle the shredded cheddar cheese evenly over the entire casserole.
10. Bake at 375°F for 45-50 minutes until the eggs are set and the cheese is golden brown and bubbly.
11. Tip: Check for doneness by inserting a knife in the center—it should come out clean when the casserole is fully cooked.
12. Remove the casserole from the oven and let it rest for 10 minutes before slicing.
13. Tip: Allowing the casserole to rest helps the layers set up properly for cleaner slices.
14. Top with crumbled bacon and sliced green onions just before serving.

Deliciously crispy on the bottom with those golden tater tots and wonderfully creamy from the cheesy egg mixture, this casserole has the perfect balance of textures. I love serving it with a dollop of sour cream and some hot sauce for extra kick, or sometimes I’ll even make mini versions in muffin tins for easy grab-and-go breakfasts during busy weeks.

Taco Tater Tot Casserole

Oof, after a long day of chasing my toddler around the house, I needed something comforting, easy, and that used up the ground beef and tater tots languishing in my freezer—enter this glorious Taco Tater Tot Casserole. It’s the kind of meal that feels like a warm hug and requires minimal effort, which is my love language on a busy weeknight.

Ingredients

For the Filling

• 1 lb ground beef (85% lean)
• 1 (1 oz) packet taco seasoning
• 1/2 cup water
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn

For the Topping

• 1 (32 oz) bag frozen tater tots
• 2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat a large, oven-safe skillet over medium-high heat.
3. Add the 1 lb of ground beef to the hot skillet.
4. Cook the beef for 6-8 minutes, breaking it up with a spatula, until it is no longer pink. Tip: I like to blot the cooked beef with a paper towel to remove excess grease for a less oily final dish.
5. Stir in the 1 oz packet of taco seasoning and 1/2 cup of water.
6. Cook the mixture for 1 minute, stirring constantly, until the seasoning is fragrant.
7. Add the undrained can of diced tomatoes with green chilies, the rinsed and drained can of black beans, and 1 cup of frozen corn to the skillet.
8. Stir all the filling ingredients together until they are fully combined.
9. Turn off the stove-top heat.
10. Sprinkle 2 cups of shredded cheddar cheese evenly over the entire surface of the beef filling.
11. Arrange the frozen tater tots in a single, tightly-packed layer on top of the cheese. Tip: For extra crispy tots, give them a quick spritz with cooking spray before baking.
12. Carefully transfer the skillet to the preheated 375°F oven.
13. Bake the casserole for 30-35 minutes, or until the tater tots are golden brown and crispy, and the cheese underneath is visibly melted and bubbly. Tip: If your tots aren’t browning to your liking, switch the oven to broil for the final 1-2 minutes, but watch it closely to prevent burning.
14. Remove the skillet from the oven.
15. Let the casserole rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to scoop.

My family goes wild for the contrast between the crunchy, salty tater tots and the saucy, savory filling underneath. Must admit, I love scooping it up with sturdy tortilla chips for an extra textural crunch, and the leftovers (if there are any!) reheat beautifully for a quick lunch the next day.

Philly Cheesesteak Tater Tot Casserole

Keeping it real, folks—some days call for comfort food that’s as easy as it is delicious. I whipped up this Philly Cheesesteak Tater Tot Casserole last Sunday when my crew was craving something hearty, and let me tell you, it disappeared faster than my motivation to meal prep on a Monday. It’s the kind of dish that makes you feel like a kitchen hero with minimal effort.

Ingredients

– For the beef layer: 1 lb thinly sliced ribeye steak, 1 medium yellow onion (thinly sliced), 1 green bell pepper (thinly sliced), 2 cloves garlic (minced), 1 tbsp olive oil, 1 tsp Worcestershire sauce, ½ tsp black pepper, ¼ tsp salt
– For the cheese sauce: 1 cup provolone cheese (shredded), ½ cup beef broth, ¼ cup heavy cream, 1 tbsp all-purpose flour
– For the topping: 1 (32 oz) bag frozen tater tots

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Add 1 thinly sliced yellow onion and 1 thinly sliced green bell pepper to the skillet, and sauté for 5–7 minutes until the onions are translucent and the peppers are tender.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Push the vegetables to one side of the skillet, then add 1 lb thinly sliced ribeye steak, spreading it in an even layer.
6. Cook the steak for 3–4 minutes without stirring to get a good sear, then flip and cook for another 2–3 minutes until no pink remains.
7. Sprinkle 1 tbsp all-purpose flour over the beef and vegetable mixture, and stir continuously for 1 minute to coat everything evenly.
8. Pour in ½ cup beef broth and ¼ cup heavy cream, stirring constantly until the mixture thickens slightly, about 2–3 minutes.
9. Mix in 1 tsp Worcestershire sauce, ½ tsp black pepper, and ¼ tsp salt until well combined.
10. Turn off the heat and fold in 1 cup shredded provolone cheese until melted and creamy.
11. Transfer the beef mixture to a 9×13-inch baking dish, spreading it into an even layer.
12. Arrange 1 (32 oz) bag frozen tater tots in a single layer over the beef mixture, covering it completely.
13. Bake at 375°F for 25–30 minutes until the tater tots are golden brown and crispy.
14. Let the casserole rest for 5 minutes before serving to allow the layers to set. My tip: For extra crispiness, broil for the last 2–3 minutes, but watch closely to avoid burning! Another favorite trick: If your skillet isn’t oven-safe, no worries—just transfer everything to the baking dish as directed. Lastly, don’t skip resting time; it keeps the cheese sauce from oozing out when you slice.

Mouthwatering and satisfying, this casserole delivers a cozy crunch from the tots paired with the rich, savory beef and melty provolone. We love scooping it into bowls and topping it with a drizzle of hot sauce for a kick, or serving it alongside a simple green salad to balance the indulgence.

Buffalo Chicken Tater Tot Casserole

During those busy weeknights when I’m craving something comforting but don’t want to spend hours in the kitchen, this Buffalo chicken tater tot casserole has become my go-to solution. I first discovered this magical combination when trying to use up leftover rotisserie chicken, and now my family requests it at least twice a month – it’s that perfect balance of spicy, creamy, and crispy that hits all the right notes.

Ingredients

• For the chicken mixture:
  • 2 cups cooked shredded chicken
  • 1/2 cup Buffalo sauce
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1/4 cup chopped celery
• For assembly:
  • 1 (32 oz) bag frozen tater tots
  • 1/4 cup blue cheese crumbles
  • 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. In a large mixing bowl, combine the shredded chicken and Buffalo sauce until the chicken is evenly coated.
3. Add the softened cream cheese to the chicken mixture and stir until completely incorporated and creamy.
4. Mix in the shredded cheddar cheese, ranch dressing, and chopped celery until everything is well combined.
5. Spread the chicken mixture evenly across the bottom of your prepared baking dish.
6. Arrange the frozen tater tots in a single layer over the chicken mixture, covering it completely.
7. Bake for 35-40 minutes until the tater tots are golden brown and crispy, and the filling is bubbling around the edges.
8. Sprinkle the blue cheese crumbles evenly over the hot casserole.
9. Let the casserole rest for 5 minutes before serving to allow the filling to set slightly.
10. Garnish with chopped green onions just before serving.

That first bite gives you the satisfying crunch of perfectly baked tater tots giving way to the creamy, spicy chicken filling underneath. The blue cheese crumbles add that classic Buffalo wing tang that cuts through the richness beautifully. Try serving it with extra celery sticks and ranch dressing for dipping – it makes for the ultimate game day spread or cozy family dinner that everyone will love.

Green Chile Tater Tot Casserole

Sometimes you just need that perfect comfort food that feels like a warm hug after a long day—this Green Chile Tater Tot Casserole is exactly that for me. I first made this during a chilly fall weekend when my family was craving something hearty yet easy, and now it’s become our go-to cozy meal that even my picky eaters devour without complaint.

Ingredients

– For the base: 1 lb ground beef (85% lean), 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 tsp ground cumin, 1/2 tsp black pepper, 1/2 tsp salt
– For the sauce: 1 (10.5 oz) can cream of mushroom soup, 1/2 cup sour cream, 1 (4 oz) can diced green chiles (undrained)
– For assembly: 4 cups frozen tater tots, 1 1/2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into crumbles with a wooden spoon.
3. Add 1 diced yellow onion and cook for 4–5 minutes until translucent, stirring occasionally.
4. Stir in 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt, cooking for 1 minute until fragrant.
5. Tip: Drain any excess grease from the skillet to keep the casserole from becoming oily.
6. In a medium bowl, combine 1 can cream of mushroom soup, 1/2 cup sour cream, and 1 can undrained diced green chiles, mixing until smooth.
7. Spread the beef mixture evenly into the prepared baking dish.
8. Pour the sauce mixture over the beef, spreading it with a spatula to cover completely.
9. Arrange 4 cups frozen tater tots in a single layer on top, pressing them gently into the sauce.
10. Tip: For extra crispiness, space the tater tots slightly apart instead of crowding them.
11. Bake uncovered at 375°F for 25 minutes until the edges are bubbly.
12. Remove the dish and sprinkle 1 1/2 cups shredded cheddar cheese evenly over the tater tots.
13. Tip: Let the casserole rest for 5 minutes after baking so the layers set for cleaner slices.
14. Return to the oven and bake for 10–12 more minutes until the cheese is melted and golden.
15. Just imagine pulling this from the oven—the tater tots turn irresistibly crispy on top while the cheesy, creamy green chile base stays wonderfully savory underneath. We love serving scoops alongside a simple salad or with extra hot sauce for a spicy kick that makes every bite even more memorable.

BBQ Pulled Pork Tater Tot Casserole

Perfect for those busy weeknights when you want something comforting without the fuss, this BBQ pulled pork tater tot casserole has become my family’s go-to dinner. I first threw it together during a hectic Tuesday when my kids were begging for something “fun” to eat, and now it’s in our regular rotation because it always disappears fast.

Ingredients

• For the base layer:
  • 2 lbs cooked pulled pork
  • 1 cup BBQ sauce
  • 1/2 cup diced yellow onion
• For the creamy layer:
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 (10.5 oz) can cream of mushroom soup
• For the topping:
  • 1 (32 oz) bag frozen tater tots
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Combine the cooked pulled pork, BBQ sauce, and diced yellow onion in a large mixing bowl. Tip: If your pulled pork is refrigerated, let it sit at room temperature for 15 minutes first so it mixes more easily.
3. Spread the pork mixture evenly in a 9×13-inch baking dish.
4. In a separate bowl, mix the sour cream, shredded cheddar cheese, and cream of mushroom soup until fully combined.
5. Spread the creamy mixture over the pork layer in the baking dish.
6. Arrange the frozen tater tots in a single layer covering the entire surface. Tip: Place them close together but not overlapping for the crispiest results.
7. Bake for 45 minutes at 375°F until the tater tots are golden brown and the edges are bubbly.
8. Remove the casserole from the oven and let it rest for 10 minutes. Tip: This resting time allows the layers to set so you get cleaner slices when serving.
9. Sprinkle the chopped fresh parsley over the top before serving.

Rich with smoky BBQ flavor and creamy texture, this casserole delivers the perfect contrast between the crispy tater tots and tender pork underneath. We love serving it straight from the dish with extra BBQ sauce for dipping, though it also makes fantastic leftovers reheated in the air fryer to maintain that crunch.

Jalapeño Popper Tater Tot Casserole

Diving into comfort food territory always brings back memories of my college days when tater tots were a major food group. This jalapeño popper tater tot casserole combines that nostalgic crunch with the spicy kick my family now demands at every gathering—it’s become our go-to for game days and potlucks alike.

Ingredients

For the base layer:
– 1 pound ground breakfast sausage
– 1 (8 ounce) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup diced jalapeños (seeds removed for milder heat)
– 1/2 cup sour cream
– 1/4 cup chopped cooked bacon

For the topping:
– 1 (32 ounce) bag frozen tater tots
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Brown 1 pound of ground breakfast sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it into crumbles with a spatula.
3. Drain any excess grease from the skillet using a slotted spoon.
4. Reduce the heat to low and add 8 ounces of softened cream cheese, stirring continuously until fully melted and combined with the sausage.
5. Mix in 1 cup of shredded cheddar cheese, 1/2 cup of diced jalapeños, 1/2 cup of sour cream, and 1/4 cup of chopped cooked bacon until evenly distributed.
6. Transfer the sausage mixture to the prepared baking dish, spreading it into an even layer with a spatula.
7. Arrange a single layer of frozen tater tots over the sausage mixture, covering it completely.
8. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the tater tots.
9. Bake at 375°F for 35-40 minutes, or until the tater tots are golden brown and crispy on top.
10. Let the casserole rest for 5-7 minutes before serving to allow the layers to set.

My favorite tip is to serve this straight from the oven when the cheese is still bubbling. The contrast between the creamy, spicy base and those crispy tots is pure magic, especially when paired with a cool ranch dipping sauce for balance.

French Onion Tater Tot Casserole

Zesty and comforting, this French Onion Tater Tot Casserole is my go-to weeknight dinner that always gets rave reviews from my family. I first threw this together during a busy soccer practice night when I needed something hearty and quick, and now it’s become a regular in our rotation. There’s something magical about how the caramelized onions meld with the crispy tater tots that makes everyone ask for seconds.

Ingredients

For the onion base:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon granulated sugar

For the sauce and assembly:
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup beef broth
– 1 teaspoon Worcestershire sauce
– 1 bag (32 oz) frozen tater tots
– 2 cups shredded Gruyère cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat until the butter melts completely.
3. Add 2 thinly sliced yellow onions to the skillet and cook for 5 minutes, stirring occasionally.
4. Sprinkle 1 teaspoon of granulated sugar over the onions and continue cooking for 15-20 minutes, stirring every 3-4 minutes, until the onions turn deep golden brown. Tip: Don’t rush the caramelization—the slow cooking develops that rich French onion flavor.
5. In a medium bowl, whisk together 1 can of condensed cream of mushroom soup, 1 cup of beef broth, and 1 teaspoon of Worcestershire sauce until smooth.
6. Spread the caramelized onions evenly across the bottom of your prepared baking dish.
7. Pour the soup mixture over the onions, spreading it into an even layer with a spatula.
8. Arrange frozen tater tots in a single layer over the sauce, covering the entire surface.
9. Combine 2 cups of shredded Gruyère, 1/2 cup of mozzarella, and 1/4 cup of Parmesan in a small bowl.
10. Sprinkle the cheese mixture evenly over the tater tots. Tip: Mixing the cheeses gives you both great melt and that signature Gruyère flavor without breaking the bank.
11. Bake at 375°F for 35-40 minutes until the cheese is bubbly and golden brown. Tip: For extra crispy tots, broil for the final 2-3 minutes, watching carefully to prevent burning.
12. Remove from oven and let rest for 10 minutes before serving.

Fantastic straight from the oven, this casserole delivers the perfect contrast between the crispy tater tot topping and the rich, savory onion base beneath. The triple-cheese blend creates that irresistible pull-apart quality we all love in comfort food. I sometimes serve it with a simple green salad to cut through the richness, but honestly, it stands perfectly on its own as the ultimate cozy dinner.

Pizza Lover’s Tater Tot Casserole

Just when I thought pizza couldn’t get any better, I discovered this magical mashup that combines my Friday night pizza ritual with cozy casserole comfort. My kids actually cheer when they see me pulling out the frozen tots—it’s become our new family tradition that makes weeknights feel special without any fuss.

Ingredients

For the base layer:

– 1 (32 oz) bag frozen tater tots
– 1 lb ground Italian sausage
– 1 medium yellow onion, diced
– 2 cloves garlic, minced

For the sauce and toppings:

– 2 cups pizza sauce
– 2 cups shredded mozzarella cheese
– 1 cup pepperoni slices
– 1/2 cup sliced black olives
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Bake the tater tots for 15 minutes until they begin to soften but aren’t fully cooked—this creates a sturdier base that won’t get soggy.
4. While the tots bake, brown the Italian sausage in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
5. Add the diced onion to the skillet and cook for 4-5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Drain any excess grease from the sausage mixture using a slotted spoon.
8. Remove the partially baked tater tots from the oven and evenly sprinkle the sausage mixture over them.
9. Pour the pizza sauce over the sausage layer, spreading it evenly with the back of a spoon.
10. Sprinkle the shredded mozzarella cheese evenly over the sauce.
11. Arrange the pepperoni slices and black olives in a single layer across the cheese.
12. Combine the grated Parmesan cheese with dried oregano and sprinkle this mixture over the top.
13. Return the casserole to the oven and bake for 25-30 minutes until the cheese is bubbly and golden brown around the edges.
14. Let the casserole rest for 5 minutes before serving to allow the layers to set properly.

Remarkably, this casserole delivers that perfect pizza parlor experience with the added comfort of a crispy potato base. The tater tots create this wonderful textural contrast—crispy on top while absorbing just enough sauce to stay tender underneath. We love serving it with a simple green salad for a complete meal, though my husband insists it’s even better reheated the next day when the flavors have melded together perfectly.

Chicken Pot Pie Tater Tot Casserole

Perfect for those chilly evenings when you want something comforting but don’t have hours to spend in the kitchen, this Chicken Pot Pie Tater Tot Casserole has become my family’s go-to weeknight dinner. I first threw it together during a hectic Tuesday when my kids were begging for tater tots and I needed to use up leftover rotisserie chicken—now it’s in our regular rotation!

Ingredients

For the Filling

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup yellow onion, diced
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

For the Topping

• 1 bag (32 oz) frozen tater tots
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Combine shredded chicken, frozen vegetables, diced onion, cream of chicken soup, chicken broth, sour cream, garlic powder, black pepper, and salt in a large mixing bowl. Tip: If your frozen vegetables are icy, pat them dry with a paper towel to prevent a watery filling.
3. Spread the chicken mixture evenly in the prepared baking dish using a spatula.
4. Arrange frozen tater tots in a single layer over the chicken mixture, covering it completely.
5. Bake uncovered for 35 minutes at 375°F until the filling is bubbling around the edges. Tip: Place a baking sheet underneath to catch any potential spills.
6. Remove the casserole from the oven and sprinkle shredded cheddar cheese evenly over the tater tots.
7. Return to the oven and bake for 5-7 more minutes at 375°F until the cheese is fully melted and golden. Tip: For extra crispy tots, broil for the final 1-2 minutes while watching closely.
8. Let the casserole rest for 10 minutes before serving to allow the filling to set.

Unbelievably satisfying, this casserole delivers the creamy comfort of chicken pot pie with the irresistible crunch of tater tots in every bite. The cheese forms a golden blanket over the crispy potato topping while the savory filling stays wonderfully creamy beneath. We love serving it with a simple green salad to balance the richness, though my husband always insists on extra hot sauce for his portion!

Reuben Tater Tot Casserole

Every time I have leftover corned beef from St. Patrick’s Day, my mind immediately goes to this comforting casserole that combines two of my favorite comfort foods. It’s the perfect solution for those chilly evenings when you want something hearty without spending hours in the kitchen.

Ingredients

For the base layer:
– 1 (32 oz) bag frozen tater tots
– 1 lb sliced corned beef, chopped
– 1 cup sauerkraut, drained
– 2 cups shredded Swiss cheese

For the sauce:
– 1 cup Thousand Island dressing
– 1/2 cup sour cream
– 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Bake the tater tots at 375°F for 15 minutes until they begin to soften but aren’t fully cooked.
4. While the tater tots bake, combine Thousand Island dressing, sour cream, and Worcestershire sauce in a medium bowl, whisking until smooth.
5. Remove the partially baked tater tots from the oven and sprinkle the chopped corned beef evenly over them.
6. Spread the drained sauerkraut over the corned beef layer using a fork to distribute it evenly.
7. Pour the sauce mixture over the sauerkraut layer, using a spatula to spread it to the edges.
8. Sprinkle the shredded Swiss cheese evenly over the entire casserole.
9. Return the casserole to the oven and bake at 375°F for 25-30 minutes until the cheese is golden brown and bubbly.
10. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

You’ll love how the crispy tater tots on bottom soak up all the delicious Reuben flavors while maintaining their texture. The combination of tangy sauerkraut, savory corned beef, and creamy Swiss cheese creates that classic deli taste in every spoonful. Try serving it with extra Thousand Island dressing for dipping or alongside a simple green salad to cut through the richness.

Spicy Sausage Tater Tot Casserole

Perfect for those busy weeknights when you need something hearty and comforting without spending hours in the kitchen, this spicy sausage tater tot casserole has become my family’s go-to dinner. I first threw it together during a hectic Tuesday when my kids were begging for something “fun” to eat, and now it’s in our regular rotation.

Ingredients

• For the base:
  • 1 lb spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (10.5 oz) can cream of mushroom soup
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
• For the topping:
  • 1 (32 oz) bag frozen tater tots
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Heat a large skillet over medium-high heat and cook the spicy Italian sausage for 6-8 minutes, breaking it up with a wooden spoon until it’s browned and crumbled.
3. Add the diced yellow onion to the skillet and cook for 4-5 minutes until it becomes translucent and soft.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant, being careful not to burn it.
5. Transfer the sausage mixture to the prepared baking dish and spread it into an even layer across the bottom.
6. In a medium bowl, whisk together the cream of mushroom soup and whole milk until smooth and well combined.
7. Pour the soup mixture evenly over the sausage layer in the baking dish.
8. Sprinkle the shredded cheddar cheese evenly over the soup layer.
9. Arrange the frozen tater tots in a single layer covering the entire surface of the casserole.
10. Sprinkle the grated Parmesan cheese evenly over the tater tots.
11. Bake at 375°F for 35-40 minutes until the tater tots are golden brown and the filling is bubbling around the edges.
12. Let the casserole rest for 5 minutes before serving to allow the layers to set properly.

But what really makes this casserole special is how the crispy tater tots contrast with the creamy, spicy filling underneath. The spicy sausage gives it a nice kick that pairs perfectly with the rich cheese sauce, and I love serving it with a simple green salad to balance out the richness. Sometimes I’ll even top individual servings with a dollop of sour cream and chopped green onions for extra freshness.

Broccoli Cheese Tater Tot Casserole

This cozy broccoli cheese tater tot casserole has been my go-to comfort food ever since my friend Sarah brought it over when I had a nasty cold last winter—it’s the kind of dish that feels like a warm hug. Trust me, even my picky toddler gobbles this up without a fuss, and I love that it comes together with minimal prep, letting me sneak in some veggies while everyone’s distracted by cheesy, crispy goodness.

Ingredients

For the base layer:
– 1 lb ground beef
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 (10.5 oz) can condensed cream of mushroom soup
– 1/2 cup whole milk
– 1 tsp Worcestershire sauce
– 1/2 tsp black pepper

For the vegetable and topping:
– 3 cups frozen broccoli florets, thawed and chopped
– 2 cups shredded cheddar cheese, divided
– 1 (32 oz) bag frozen tater tots

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into crumbles with a wooden spoon.
3. Add 1 finely chopped small yellow onion and 2 minced garlic cloves to the skillet, sautéing for 4–5 minutes until the onion is translucent and fragrant.
4. Stir in 1 can condensed cream of mushroom soup, 1/2 cup whole milk, 1 tsp Worcestershire sauce, and 1/2 tsp black pepper until fully combined. Tip: For extra richness, swap the milk for half-and-half.
5. Spread the meat mixture evenly into the prepared baking dish.
6. Scatter 3 cups thawed, chopped broccoli florets over the meat layer.
7. Sprinkle 1 1/2 cups shredded cheddar cheese over the broccoli, reserving the remaining 1/2 cup for later.
8. Arrange frozen tater tots in a single layer on top, covering the entire surface. Tip: For maximum crispiness, leave small gaps between tots to allow heat circulation.
9. Bake at 375°F for 35–40 minutes, or until the tater tots are golden brown and the filling is bubbly at the edges.
10. Sprinkle the reserved 1/2 cup cheddar cheese over the hot casserole and return to the oven for 3–5 minutes until melted. Tip: Let it rest for 5 minutes before serving so the layers set neatly.

Nothing beats the contrast of crispy tater tots against that creamy, cheesy filling—it’s savory with just the right amount of broccoli freshness. I love serving scoops over a bed of simple greens for a playful twist, or packing leftovers for lunch where the flavors meld even more overnight.

Ham and Swiss Tater Tot Casserole

During those busy weeknights when I’m craving comfort food but short on time, this ham and Swiss tater tot casserole has become my go-to lifesaver. I first discovered this gem when cleaning out my fridge after holiday gatherings, and now it’s a regular in our dinner rotation that even my picky eaters devour.

Ingredients

For the base layer:
– 1 pound diced cooked ham
– 1 (32 oz) package frozen tater tots

For the sauce:
– 2 cups whole milk
– 1 cup sour cream
– 1 (10.5 oz) can cream of mushroom soup
– 1 tablespoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper

For topping:
– 2 cups shredded Swiss cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Spread the diced ham evenly across the bottom of the prepared baking dish.
3. Arrange the frozen tater tots in a single layer over the ham, covering the entire surface.
4. In a medium bowl, whisk together the whole milk, sour cream, cream of mushroom soup, Dijon mustard, garlic powder, and black pepper until completely smooth.
5. Pour the sauce mixture evenly over the tater tots, making sure to cover all areas.
6. Sprinkle the shredded Swiss cheese evenly over the entire casserole.
7. Cover the baking dish with aluminum foil and bake at 375°F for 35 minutes.
8. Remove the foil and continue baking for another 15-20 minutes, until the cheese is golden brown and bubbly.
9. Let the casserole rest for 10 minutes after removing from the oven – this helps the sauce thicken properly.
10. Sprinkle with fresh chopped parsley before serving.

Hearty and satisfying, this casserole emerges from the oven with the Swiss cheese forming a beautiful golden crust that gives way to creamy, savory layers beneath. The tater tots maintain just enough crispness while soaking up the rich sauce, creating wonderful textural contrast against the tender ham. For a fun twist, try serving individual portions in cast iron skillets or topping with a fried egg for breakfast-for-dinner vibes.

Mexican Street Corn Tater Tot Casserole

Finally, after experimenting with countless potluck dishes, I stumbled upon this glorious mashup that combines my family’s two favorite comfort foods. My kids went absolutely wild when I first served this, and now it’s our go-to Friday night dinner that somehow manages to feel both indulgent and somewhat wholesome. Honestly, I love how this recipe lets me sneak in some veggies while keeping everyone happy and asking for seconds.

Ingredients

For the base layer:
– 1 (32 oz) bag frozen tater tots
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the corn mixture:
– 4 cups frozen corn kernels, thawed
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/4 cup crumbled cotija cheese

For the topping:
– 1 cup shredded Monterey Jack cheese
– 1/4 cup crumbled cotija cheese
– 1 tablespoon chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F and grease a 9×13 inch baking dish with cooking spray.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Drizzle the olive oil evenly over the tater tots and sprinkle with 1/2 teaspoon salt.
4. Bake the tater tots for 20 minutes at 425°F until they’re golden brown and crispy around the edges.
5. While the tater tots bake, combine the thawed corn kernels, mayonnaise, sour cream, 1/4 cup chopped cilantro, chili powder, garlic powder, and cayenne pepper in a large mixing bowl.
6. Stir the corn mixture thoroughly until all ingredients are well combined and the corn is evenly coated.
7. Remove the baked tater tots from the oven and reduce the oven temperature to 375°F.
8. Spread the corn mixture evenly over the baked tater tots using a spatula.
9. Sprinkle the shredded Monterey Jack cheese and 1/4 cup crumbled cotija cheese evenly over the corn layer.
10. Return the casserole to the oven and bake at 375°F for 15-18 minutes until the cheese is completely melted and bubbly.
11. Remove the casserole from the oven and let it rest for 5 minutes before serving.
12. Garnish with the remaining 1 tablespoon chopped cilantro and serve with lime wedges on the side.

What makes this dish truly special is the incredible texture contrast between the crispy tater tot base and the creamy corn layer that melts in your mouth. The tangy lime squeezed over the top cuts through the richness beautifully, while the slight heat from the cayenne keeps things interesting. I love serving this family-style right from the baking dish with extra lime wedges and a simple green salad for the perfect weeknight meal that feels anything but ordinary.

Ranch Chicken Tater Tot Casserole

Mondays call for comfort food that practically makes itself, and this ranch chicken tater tot casserole is my go-to when I want something hearty without the fuss. I first made this for a busy weeknight when my kids were begging for something “fun” for dinner, and now it’s in our regular rotation because everyone cleans their plates—even the picky eater!

Ingredients

For the chicken mixture:
– 2 cups cooked shredded chicken
– 1 (10.5 oz) can cream of chicken soup
– 1 cup sour cream
– 1 packet (1 oz) ranch seasoning mix
– 1/2 cup whole milk
– 1 cup frozen mixed vegetables (peas and carrots)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

For the topping:
– 1 (32 oz) bag frozen tater tots
– 1 1/2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, ranch seasoning, milk, frozen vegetables, garlic powder, and black pepper.
3. Spread the chicken mixture evenly in the prepared baking dish.
4. Arrange the frozen tater tots in a single layer over the chicken mixture, covering it completely.
5. Bake at 375°F for 30 minutes until the edges are bubbly.
6. Remove the casserole from the oven and sprinkle shredded cheddar cheese evenly over the tater tots.
7. Return to the oven and bake for another 10–12 minutes until the cheese is fully melted and bubbly and the tater tots are golden brown.
8. Let the casserole rest for 5 minutes before serving to allow the layers to set.
Golden and bubbly straight from the oven, this casserole delivers creamy, savory chicken beneath a crispy tater tot blanket—the ranch seasoning gives it a tangy kick that balances the richness. I love serving it with a simple green salad to cut through the comfort, and leftovers (if there are any!) reheat beautifully for lunch the next day.

Spinach Artichoke Tater Tot Casserole

This cozy casserole came about during one of those busy weeknights when I needed comfort food fast—my usual spinach artichoke dip met a bag of tater tots in my freezer, and the result was pure magic. Really, who wouldn’t love creamy, cheesy goodness baked right into crispy potato bites?

Ingredients

For the base:
– 1 (32 oz) bag frozen tater tots
– 1 tablespoon olive oil

For the filling:
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup sour cream
– 1 cup mayonnaise
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Bake the tater tots for 15 minutes until they begin to soften but aren’t fully crispy—this helps them absorb the creamy filling later.
4. While the tater tots bake, combine the thawed spinach, chopped artichoke hearts, sour cream, mayonnaise, mozzarella, Parmesan, minced garlic, black pepper, and salt in a large mixing bowl.
5. Tip: Squeeze the spinach thoroughly with paper towels to remove excess moisture, preventing a watery casserole.
6. Remove the partially baked tater tots from the oven and spread the spinach-artichoke mixture evenly over the top.
7. Return the casserole to the oven and bake for 25–30 minutes, until the edges are bubbly and the top is golden brown.
8. Tip: For extra crispiness, broil on high for the final 2–3 minutes, watching closely to avoid burning.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set.
10. Tip: Sprinkle with fresh chopped parsley or extra Parmesan right after baking for a vibrant finish.

Rich and creamy with a satisfying crunch from the tots, this casserole is a crowd-pleaser every time. Try serving it with a simple arugula salad to balance the richness, or scoop it up with tortilla chips for a fun appetizer twist.

Bacon Cheeseburger Tater Tot Casserole

Haven’t we all had those nights when a classic cheeseburger sounds amazing, but you just can’t be bothered with shaping patties or toasting buns? That’s exactly why I fell in love with this bacon cheeseburger tater tot casserole—it’s all the cozy, savory goodness of a burger, baked into one effortless dish that my family devours every time.

Ingredients

– For the base: 1 lb ground beef (80/20 blend), 1 medium yellow onion (diced), 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
– For the sauce: 1/2 cup ketchup, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce
– For assembly: 2 cups shredded cheddar cheese, 6 slices cooked bacon (crumbled), 1 (32 oz) bag frozen tater tots

Instructions

1. Preheat your oven to 375°F.
2. Brown the ground beef in a large skillet over medium-high heat for 8–10 minutes, breaking it up with a spatula until no pink remains.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until the onion is softened and translucent.
4. Drain any excess grease from the skillet.
5. Sprinkle the garlic powder, black pepper, and salt over the beef mixture, stirring to combine evenly.
6. In a small bowl, whisk together the ketchup, yellow mustard, and Worcestershire sauce until smooth.
7. Pour the sauce over the beef mixture in the skillet, stirring to coat everything thoroughly.
8. Transfer the saucy beef mixture to a 9×13-inch baking dish, spreading it into an even layer.
9. Sprinkle the shredded cheddar cheese evenly over the beef layer.
10. Scatter the crumbled cooked bacon over the cheese.
11. Arrange the frozen tater tots in a single layer on top, covering the entire surface.
12. Bake for 35–40 minutes, or until the tater tots are golden brown and crispy, and the cheese is bubbly around the edges.
13. Let the casserole rest for 5 minutes before serving to allow the layers to set. Tip: For extra-crispy tots, place the baking dish on the center oven rack and avoid overcrowding—this ensures even heat circulation. Tip: If your beef mixture seems too dry after draining, add a tablespoon of water before saucing to keep it moist. Tip: Letting the casserole rest post-bake prevents a soupy texture and makes slicing cleaner.

What I adore most is how the crispy tater tots give way to a cheesy, saucy beef layer that’s packed with smoky bacon bits. Serve it straight from the dish with a dollop of pickle relish or a side of crisp salad to cut through the richness—it’s a crowd-pleaser that never fails to disappear fast.

Garlic Parmesan Tater Tot Casserole

Picture this: it’s a chilly autumn evening, and I’m craving something that screams comfort without requiring hours in the kitchen. That’s when I turn to my ultimate weeknight savior—this garlic parmesan tater tot casserole that never fails to please my whole family, even my picky nephew who usually turns his nose up at anything green.

Ingredients

• For the base layer:
  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
• For the topping:
  • 1 bag (32 oz) frozen tater tots
  • 1 cup shredded parmesan cheese
  • 2 tbsp melted butter
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
3. Add 1 finely diced yellow onion and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Drain any excess grease from the skillet using a colander.
6. Return the meat mixture to the skillet and add 1 cup frozen peas.
7. In a medium bowl, whisk together 1 can cream of mushroom soup, 1/2 cup sour cream, 1/4 cup milk, and 1 tsp Worcestershire sauce until smooth.
8. Pour the sauce over the meat mixture and stir until everything is evenly coated.
9. Transfer the mixture to your prepared baking dish and spread it into an even layer.
10. Arrange frozen tater tots in tight rows covering the entire surface.
11. In a small bowl, combine 2 tbsp melted butter and 1 tsp garlic powder, then brush this mixture over the tater tots.
12. Sprinkle 1 cup shredded parmesan cheese evenly over the tater tots.
13. Bake for 35-40 minutes until the tater tots are golden brown and the edges are bubbling.
14. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Right out of the oven, this casserole delivers the most satisfying contrast—crispy, golden tater tots give way to a creamy, savory interior that’s packed with garlicky goodness. The parmesan forms a delicious crust that adds nutty depth to every bite. Try serving it with a simple arugula salad to cut through the richness, or go all-in comfort and pair it with extra roasted vegetables for the ultimate cozy meal.

Summary

Brimming with comfort and creativity, these 20 cheesy tater tot casserole recipes offer something for every taste and occasion. We hope you find a new family favorite among them! Give one a try, then drop a comment with your top pick and share this delicious roundup on Pinterest to spread the cheesy joy.