Real Recipes From Real Home Cooks ®

potato & veggie casserole

★★★★★ 2
a recipe by
Dawn Whitted
Spearfish, SD

Potato Casserole, Cheesy Potatoes, Company Potatoes, Hashbrown Casserole, Heart Attack Potatoes are among the many names that these potatoes have been called. This is a pumped up veggie version. They are a rich creamy side dish that can easily feed a crowd and goes with anything.

Blue Ribbon Recipe

Creamy, cheesy, and full of so much flavor, this potato casserole is on a whole new level. Herbs and seasoning are the perfect complements to the potatoes and veggies. Italian seasoning is a bit unusual to add but packs a lot of flavor. The combination of vegetables, tater tots, soups, and cheese make this casserole a must-make.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8 or more
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For potato & veggie casserole

  • 1/2 pkg
    tater tots, frozen
  • 2-3 md
    green onions, diced
  • 2 c
    zucchini, shredded
  • 1 c
    sliced button mushrooms (1/2 container)
  • 2 md
    celery, chopped
  • 1 can
    green beans, French cut
  • 1 can
    roasted garlic mushroom soup *or any condensed version will do*
  • 1 c
    pepper jack cheese, shredded (divided)
  • 1/2 pkg
    cream cheese (8 oz package)
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 Tbsp
    Italian seasoning blend
  • 1 c
    chicken stock, no salt
  • 1-2 pinch
    salt and pepper
  • 1 can
    French fried onions
  • 1/2 pkg
    real bacon bits *optional*

How To Make potato & veggie casserole

  • 1
    Preheat oven to 300 degrees and coat a 9x13 casserole dish with non-stick cooking spray.
  • Tater tots lining a red baking dish.
    Cover the bottom of the casserole with tater tots and let soften slightly (I toss them in the microwave for 1 minute) then break them apart slightly with your fingers. *You may use frozen shredded hashbrowns if you like*
  • Zucchini, mushrooms, and celery on top of tater tots.
    Dice all veggies into uniform pieces and add to the top of the potatoes reserving 1 tbsp of the green part of the scallion onions to garnish.
  • Drained green beans on top of vegetables.
    Drain green beans and spread evenly over veggies.
  • French fried onions and cheese over vegetables in a baking dish.
    Top the veggies with 1/2 small container of French fried onions and 1/2 of the shredded cheese. *Use any kind you like but my favorite is pepper jack or a spicy red pepper variety gives er a kick!
  • Cream cheese and condensed milk in a bowl.
    In a smaller mixing bowl combine condensed soup and cream cheese. Microwave for 1-2 minutes just to get it warm so it easily stirs together. Slowly add the chicken stock mixing as you go. You want just enough stock to make it a thick gravy. *You may not use all of the stock use your judgment.
  • Herbs and spices added to soup and cream cheese mixture.
    Add the herbs and spices into the soup mixture.
  • Pouring soup and cheese mixture over vegetables and potatoes.
    Pour evenly over the veggies & cheese.
  • Casserole covered in foil baking in the oven.
    Cover with foil & bake at 300 degrees for 35 min.
  • Adding cheese on top of casserole.
    Remove casserole from oven and top with bacon bits, remaining shredded cheese & French fried onions. Bake uncovered for 10 min just to melt the cheese & crisp up the onions.
  • Scallions sprinkled on top of baked casserole.
    Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!