This tater tot casserole is the ultimate comfort food! I mean, do you love tater tots as much as I do? Fluffy and tender inside, crunchy on the outside, they’re impossible to beat—until I dreamed up this casserole.
I took everything I loved about loaded baked potatoes—the cheese, the bacon, the sour cream—and combined them with the tots that the kid in me still adores. The result is this over-the-top recipe that’s perfect for sleepovers, birthday parties, or for when you just need a little nostalgic guilty pleasure! Check out my step by step recipe tutorial below including all the ingredients and tips you need to make this comfort food dish perfectly, enjoy!
What you’ll need for this recipe
Tater tots – Use frozen tater tots straight from the freezer without thawing first, this stops them from overcooking in the oven.
Sour cream – I love adding sour cream for extra tang and flavor it’s the perfect combination with scallions, cheese and potato. You can also use creme fraiche or Greek yogurt.
Cheese – I use sharp cheddar which keeps it’s strong flavor when melted but feel free to use whatever cheese you like.
How to Make Tater Tot Casserole
1.. Add chopped bacon to a Dutch oven.
2. Fry until crispy then remove and set aside (make sure to reserve some bacon grease for the onions).
3. Saute the onions in bacon grease until soft.
4. Add butter and flour and stir to combine.
5. Cook the onion and flour mixture for a few minutes to cook out the flour taste.
6. Slowly add the milk, stir to get rid of any lumps, and take off the heat.
7. Add in sour cream, scallions, and cheddar cheese and stir to combine.
8. Add in half of the tater tots and stir. Transfer to a casserole dish and top with more tater tots, cheese and bacon. Bake until bubbling and golden.
Tips and ideas for making this recipe
- I like to use thick-cut bacon so it stays nice and meaty when cooked.
- Cheddar cheese adds a classic flavor to this casserole; spice it up by using pepper jack instead!
- Don’t worry about thawing the tots; they’ll warm up during baking.
- Be careful with the salt, the bacon and cheese add a lot of seasoning so I recommend tasting the casserole first then season to taste.
- The Homemade Ranch makes a great dressing for salad, which you’re probably going to want after this delicious indulgence. Or maybe not!
Frequently Asked Questions
Do you need to thaw the tater tots first?
Tater tots are so easy to bake and you don’t need to thaw them before baking! I use frozen tater tots to make this casserole and since they’re mixed through the sauce as well as used to top the casserole you want to make sure they are frozen so they don’t over bake. Simply add the frozen tater tots straight into the sauce and on top of the casserole and bake as instructed!
What can I serve this with?
This tater tot casserole could be served as a side dish itself alongside roasted meats such as roast chicken, turkey, beef or ham. If you’re serving this as the main dish then why not try serving this tater tot casserole with green beans, spinach, or a bountiful fresh salad.
What can I add to this casserole?
You can easily switch up this casserole by adding and replacing some ingredients to fit your needs or what you feel like, here are some suggestions;
- Add some green beans
- Add some shredded chicken or turkey (great for using up leftovers)
- Replace the bacon with cooked sausage
- Add spinach or kale
- Switch up the cheeses
How long do leftovers last?
Leftovers will store well in the fridge for 2-3 days and can be reheated until piping hot all the way through.
Can you freeze it?
Yes, you can freeze tater tot casserole but please not that dairy doesn’t freeze particularly well. After freezing the cheese will lose it’s creamy texture and could possibly curdle so it’s best served the same day!
If you love this recipe try these out!
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Tater Tot Casserole
Ingredients
- 8 slices of bacon chopped
- 1 cup chopped yellow onion
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 ¼ cups milk plus 2 Tbsp., divided
- 3 cups shredded sharp cheddar cheese divided
- ¾ cup sour cream divided
- 1 cup chopped scallions divided
- 1 32 oz package frozen tater tots divided
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh dill
- Pinch kosher salt and pepper
Instructions
- Preheat oven to 350°F.
- Add bacon to a Dutch oven over medium heat.
- Cook, stirring occasionally, until crispy, about 10 minutes.
- Remove bacon with a slotted spoon; place bacon on a paper towel.
- Discard all but 2 Tbsp. bacon grease from pan (reserve extra for another use).
- Add onion to bacon grease in pan. Cook, stirring occasionally, until softened, about 5 minutes. Add butter to pan; let melt.
- Stir flour into butter and onions. Cook, stirring, 2 minutes.
- Stir in 1 ¼ cups milk until combined. Remove from heat.
- Stir in 1 ½ cups cheese, ½ cup sour cream, and ½ cup scallions.
- Stir in half of frozen tater tots; transfer mixture to a 13x9-inch baking dish. Sprinkle with remaining tater tots, bacon, and cheese.
- Bake until bubbly, about 35 minutes. Let cool 5 minutes.
- Stir together remaining ¼ cup sour cream, 2 tablespoons milk, chives, dill, and salt, and pepper in a small bowl until smooth.
- Sprinkle remaining ½ cup scallions over casserole; drizzle with homemade ranch.
Notes
- I like to use thick-cut bacon so it stays nice and meaty when cooked.
- Cheddar cheese adds a classic flavor to this casserole; spice it up by using pepper jack instead!
- Don’t worry about thawing the tots; they’ll warm up during baking.
- You’ll notice I don’t add any salt to the casserole. I found it salty enough, but please feel free toseason it to taste.
- The Homemade Ranch makes a great dressing for salad, which you’re probably going to want after this delicious indulgence. Or maybe not!
Absolutely LOVED this. We are vegan in my house so I veganized the recipe and it came out great!!
Needed some comfort food, so I made this last night and it was delicious! The bechamel sauce and homemade ranch is amazing! The combo of fresh chives and dill takes this recipe over the top! Thanks for sharing your wonderful creations with us!
My kids ate this whole thing in ONE day! Next time I’ll make a double batch.
This looks yummy–and fattening. Did I miss a post? Who is Emily???