Amy's Tater Tot Casserole The Best Recipes

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Amy's Tater Tot Casserole

"A yummy invention I made up from my pantry and freezer supplies. No defrosting or precooking just cheesy gooey crunchiness. Yummy!"

Ingredients :

• cooking spray
• 1 (26 ounce) can condensed cream of chicken soup
• 1 1/2 cups Greek-style yogurt
• 1/2 cup milk
• 1 (1 ounce) package dry onion dip mix
• 2 tablespoons dried parsley
• 1 tablespoon garlic powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
• 1 (8 ounce) package frozen broccoli
• 2 cups grated Cheddar cheese
• 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

• Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
• Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.
• Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.
• Bake in preheated oven until hot all the way through, about 1 hour.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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