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.
1Preheat oven to 300 degrees and coat an 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 T of the green part of the scallion onions to garnish.
Drain green beans and spred evently over veggies.
4Top 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!
5In 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.
6Add the herbs and spices into the soup mixture and pour evenly over the veggies & cheese.
Cover with foil & bake at 300 degrees for 35min
7Remove casserole from oven and top with bacon bits, remaining shredded cheese & french fried onions.
Bake uncovered for 10min just to melt the cheese & crisp up the onions.
8Garnish with the green scallion onion and serve.
This is amazing alongside any beef, chicken or pork. Delicious!