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Vegetable Tater Tot Casserole

This Vegetable Tater Tot Casserole features a crispy layer of frozen tater tots topped with a colorful mix of zucchini, carrots, and spinach, all bound together with a creamy mushroom soup. The dish bakes until bubbling and golden, with a crunchy topping and tender vegetables hidden inside, creating a cozy yet nutritious comfort food. It’s perfect for busy weeknights when you want flavor, texture, and sneaky greens in one satisfying bake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 bag frozen tater tots seasoned or plain, based on preference
  • 1 cup shredded carrots fresh or frozen
  • 1 cup chopped zucchini fresh or frozen
  • 1 cup chopped spinach fresh or frozen, drained
  • 1 can cream of mushroom soup 10.5 oz can
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons chopped fresh herbs parsley or thyme optional, for garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Saucepan
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat your oven to 200°C (390°F). Lightly grease your 9x13-inch baking dish to prevent sticking.
  2. In a large mixing bowl, toss the chopped zucchini, shredded carrots, and drained spinach with a pinch of salt and pepper. Set aside to let the veggies release some moisture and soften slightly.
  3. In a small saucepan over medium heat, warm the cream of mushroom soup until it’s smooth and just starting to bubble, about 3-4 minutes. Stir in garlic powder, onion powder, and half of the shredded cheddar for extra flavor. Remove from heat.
  4. Spread a single layer of frozen tater tots evenly across the bottom of your prepared dish, slightly overlapping for a crispy base.
  5. Spoon the vegetable mixture over the tater tots, spreading it out evenly to cover the entire layer.
  6. Pour the warm mushroom soup mixture evenly over the vegetables, making sure to cover everything well. Sprinkle the remaining cheese over the top for a gooey, cheesy finish.
  7. Bake in the preheated oven for 35-40 minutes until bubbling around the edges and the cheese on top is golden and melted. If the top isn’t crispy enough, increase oven temperature to 220°C (430°F) and bake for an additional 5-7 minutes, watching closely.
  8. Remove the casserole from the oven and let it rest for about 10 minutes. This helps it set and makes slicing easier, with the toppings slightly firmed up.
  9. Sprinkle chopped fresh herbs over the top for a burst of freshness, then serve hot. Enjoy the crunchy topping, cheesy interior, and hidden veggie goodness in every bite!