No holiday table is complete without cheesy potatoes and it doesn’t get any better than this cheesy tater tot casserole topped with French fried onions, bacon, and more cheese.
With every major holiday comes a gathering involving food. But with Easter you have even more options as it can be in the form of a brunch or dinner. Personally I prefer the brunch, especially when my friend would host it while in Memphis and we’d have fried chicken and waffles. Complete with mimosas of course. But no matter which meal of the day you choose to celebrate with, cheesy potatoes are always welcome. I have made this recipe before but changed it up a bit using tater tots instead of cubed hash browns, and bacon and French fried onions on top instead of corn flakes. Those small changes made a huge difference and this is now my go-to cheesy potato casserole. No leftovers to be seen!
One year ago: Single Serving Bread Pudding
Four years ago: Strawberry Nutella Bread Pudding
CHEESY TATER TOT CASSEROLE
Makes 8-10 side servings
2-1/2 cups shredded cheddar cheese, divided
2 cups plain Greek yogurt (I used 4% Chobani)
1 can cream of chicken soup
1/2 cup unsalted butter, melted
1 tsp seasoned salt
1/2 tsp pepper
1/2 tsp onion powder
1 (2 lb.) pkg. frozen tater tots, thawed
1 cup crushed French fried onions
2 slices cooked bacon, crumbled (optional)
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan, set aside.
- In a large bowl, combine 2 cups of the cheese, yogurt, soup, butter, and seasonings until blended. Fold in the tater tots until evenly distributed and spread evenly into prepared pan. Sprinkle with onions, bacon, and remaining 1/2 cup cheese.
- Bake for 45 minutes or until bubbly and the top is golden.
Source: Adapted from my Cheesy Potato Casserole.
Made something from the blog?
Be sure to share it
on Instagram with the