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When you bring something to a potluck, you want everyone to be able to enjoy it. Nothing better than bringing home an empty dish! This Crock Pot Tater Tot Casserole is sure to be gobbled right up!
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Aunt Lou here.
I love a delicious recipe that is super easy to make. So when I saw the original recipe that I adapted into this Crock Pot Tater Tot Casserole in Gooseberry Patch’s Almost Homemade, you know I had to make it! This is a great recipe for a weeknight treat or to take to a cookout, potluck or holiday party! It is sure to be loved by all!
Table of Contents
Note: Scroll to the bottom for the printable recipe.
How to Make Tater Tot Casserole in a Crock Pot
Spray your 6-quart crock potwith cooking spray and pour in your tater tots. In a medium saucepan, melt your butter on the stove. Add in your soup, sour cream, chopped onions and 1 cup of Cheddar cheese. Stir over heat until everything is well combined and the cheese is almost all melted. Pour your mixture over your tater tots. Sprinkle on your remaining cheese. Cover and cook on high for 2 hours. And that’s it!
Crock Pot Tater Tot Casserole Notes:
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Tater Tot Casserole
Crock Pot Tater Tot Casserole
This Crock Pot Tater Tot Casserole is sure to be gobbled right up!
5 from 22 votes
Print Pin Rate
Course: Side
Prep Time: 5 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings: 6 people
Author: Aunt Lou
Ingredients
- 32 oz frozen tater tots thawed
- 1/2 cup butter
- 10.5 oz can cream of chicken soup
- 8 oz tub sour cream
- 1 bunch green onions chopped
- 8 oz pkg shredded Cheddar cheese divided
Instructions
Spray your 6-quart crock pot with cooking spray and pour in your tater tots.
In a medium saucepan, melt your butter on the stove.
Add in your soup, sour cream, chopped onions and 1 cup of Cheddar cheese.
Stir over heat until everything is well combined and the cheese is almost all melted.
Pour your mixture over your tater tots. Sprinkle on your remaining cheese.
Cover and cook on high for 2 hours.
Notes
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Reader Interactions
Comments
Kassy says After you pour the mixture on the tots, do you stir after and then pour the remaining cheese on top or no?
Reply
- Aunt Lou says
No need to stir! Just pour the mixture on top and then top with the shredded cheese. I hope you enjoy this as much as we do!
- SusInFL says
Delicious! I did 2 1/2 times the recipe because I had a 5 lb bag of tater tots, and It was for a really big potluck. I used 2 cans of the soup and 24 oz of sour cream and subbed Colby jack (and probably used a little more than the recipe called for). Came home with an almost empty crock, and I was asked for the recipe multiple times! Make it. You won’t regret it!Reply
- Aunt Lou says
So glad that you enjoyed it as much as we do! - Laura Bowman says
When you doubled the recipe,did you have to double the time???
- Joan McHenry says
i double the recipe (big family) but use 1 Cream of Chicken and 1 Cream of Mushroom soup; I add a block of cream cheese, 2 chopped yellow onions (medium), a a tsp of garlic powder. YUMMY.
Reply
- Aunt Lou says
Sounds like some delicious alterations to this recipe! I’m so glad you made it your own and enjoyed it!
- PATRICIA WADSWORTH says
This recipe is simple to make and was a hit a reent party! Next time I might add some cookied bacon for extra flavor!Reply
- Aunt Lou says
I’m so glad to hear it Patricia! Your idea sounds delicious! If you give it a try, let me know what you think.Aunt Lou
- Tammy says
Can crockpot recipes be made the night before..I have to be at work 5 am..no time to prep in the morning
Reply
- Aunt Lou says
Hi Tammy!Some of them can be prepped the night before. It depends on the recipe. For instance, you wouldn’t want to prep one the night before that has raw potatoes in it because the potatoes would turn brown. I have, however, prepped some meatloaf recipes the night before. I haven’t tried doing that with this recipe, but think it could work. If you give it a try, let me know how it turns out!
~Aunt Lou
- Deb says
I made a wfpb version of this and it was excellent! Thank you for sharing.Reply
- Gail Plaskiewicz says
What could I sub for the sour cream? I don’t like it but I love ricotta cheese. Could I use that? I don’t like yogurt either. I am a super taster so I can’t eat either of those. We have tater tots but not a whole bag so I will have to half the recipe. This sounds good minus the sour cream.
Reply
- Aunt Lou says
Hi Gail!I haven’t tried this recipe with ricotta cheese. I believe it would change the texture of the recipe, but if you give it a try, let me know how it turns out!
~Aunt Lou
- Sweetpea says
This sounds sooo good and the sauce tastes delicious! It is crocking as I write. Also I couldn’t comment on your Dilly roast recipe. Another new favorite here! Who would think dill pickles!! I’m going to try the Mississippi roast next. 👍
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