potato & veggie casserole

★★★★★ 2 Reviews
dawn01 avatar
By Dawn Whitted
from 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 Reviews
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!