Amy's Tater Tot Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
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®) |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
2. 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.
3. 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.
4. Bake in preheated oven until hot all the way through, about 1 hour.
|
|