Cheesy Tater Tot Casserole

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.

Cheesy Tater Tot Casserole 1

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!

Cheesy Tater Tot Casserole 2

One year ago: Single Serving Bread Pudding

Four years ago: Strawberry Nutella Bread Pudding


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)


  1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan, set aside.
  2. 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.
  3. Bake for 45 minutes or until bubbly and the top is golden.

Source: Adapted from my Cheesy Potato Casserole.

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