Sunday, September 7, 2008

Tater Tot Casserole or Hashbrown Casserole

*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.

1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes

Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.

Bake at 350 for 45 minutes.

*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.


  1. This sounds yummy! I found your blog from a comment you left on Simple Mom. I'm always looking for ideas for dinner. I'll be adding you to my blogroll!

    P.S. Where in Arkansas are you originally from? I lived in Greenwood and Mena, graduated from there in 1985.

  2. I stumbled on your blog and receipe and have made this several times in the last month.. Everyone that has eaten it has loved it. I have altered receipe somewhat by using loaded(stuffed) hashbrowns....yummmmmmm.


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