Potato & Veggie Casserole

Dawn Whitted


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

★★★★★ 2 votes
8 or more
15 Min
45 Min


Add to Grocery List

1/2 pkg
tater tots, frozen
2-3 medium
green onions, diced
2 c
zucchini, shredded
1 c
sliced button mushrooms (1/2 container)
2 medium
celery, chopped
1 can(s)
green beans, French cut
1 can(s)
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(s)
French fried onions
1/2 pkg
real bacon bits *optional*

How to Make Potato & Veggie Casserole


  • 1Preheat oven to 300 degrees and coat a 9x13 casserole dish with non-stick cooking spray.
  • 2Cover 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*
  • 3Dice 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.
  • 4Drain green beans and spread evenly over veggies.
  • 5Top 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!
  • 6In 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.
  • 7Add the herbs and spices into the soup mixture.
  • 8Pour evenly over the veggies & cheese.
  • 9Cover with foil & bake at 300 degrees for 35 min.
  • 10Remove 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.
  • 11Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!

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