Vegetarian Tater Tot Casserole

One of my family’s staple meals growing up was tater tot casserole.  It was a dish that my brother frequently made, and something that all of my family members really enjoyed.  A few weeks ago my dad mentioned something about tater tot casserole and that we had not eaten it in ages.  Well, it really got a craving for the delicious dish going for me.  So, of course, I had to make it!  Most tater tot casseroles generally contain ground beef.  As a vegetarian, however, I obviously could not eat the “traditional” tater tot casserole.  So, I created my own vegetarian version!  And let me tell you…it did not disappoint!  If you want a yummy, yet ridiculously easy, recipe to try then this is definitely one for you :).

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Vegetarian Tater Tot Casserole

Servings: 4-5

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EVOO cooking spray
water, for cooking
1 small yellow onion, diced
2 cloves of garlic, minced
1 16 oz package of frozen mixed vegetables
1 10.5 oz can of low-fat cream of mushroom condensed soup (I used 98% fat-free)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 cup of part-skim shredded cheddar cheese
frozen tater tots (I used about half of a 1 pound package)


1. Preheat oven to 375 degrees F.  Spray a casserole dish with EVOO cooking spray.

2. Line a medium skillet with a thin layer of water.  Heat over medium-high heat until the water is very hot.  Add in onions and garlic, lower the heat to medium, and cook for about 8 minutes, or until the onions begin to soften.  Add additional water, as needed.

3. Add the frozen mixed vegetables and cook an additional 5-7 minutes, or until the vegetables are heated through.

4. Remove the pan from the heat and stir in the soup and spices.   Pour the vegetable and soup mixture into the casserole dish.  Sprinkle the vegetables with cheese.

5. Place tater tots in a single layer over the cheese.  Cover with foil and bake for 30 minutes.

6. Remove the foil and cook an additional 10-15 minutes, or until the cheese is bubbling and the tater tots are crispy.

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7. Let the casserole sit for about 5 minutes to firm up a bit.

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I ate my Vegetarian Tater Tot Casserole with a side of fresh cantaloupe.

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It was good!  And I can honestly say that I did not miss the meat one bit! :)

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13 responses

  1. Ahh, I used to get so excited when tater tots were on the school lunch menu! They were always served with corn dogs, so to this day, I associate the two together. I haven’t had regular tater tots in ages, but I bought sweet potato tots about a month ago (Alexia brand), and loved them! This looks like a delicious adaptation to the original beef-containing recipe!

  2. Pingback: It’s My One-Year Blogiversary!: A Year of Blogging Favorites | Clean Eating Veggie Girl

  3. Delicious! I want to add, due to diet restrictions, my son can not have any dairy so I made this with “Cream of Cauliflower” (Cauliflower, rice milk, and spice puree) and opted out on the cheese and it was so good! Makes it Vegan as well :) Thanks for sharing.

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