Healthier Tater Tot Casserole (with veggies)
This Healthier Tater Tot Casserole is full of ground turkey, delicious homemade sauce, and easy frozen veggies! This recipe comes together quickly and is a hearty, comforting dinner recipe.
This one is for you, TNNers.
As a born and bred Maine girl, I honestly had never heard about a tater tot casserole until a few years ago. But after I shared with you all on Instagram stories that I bought some frozen tater tots for my daughter to try, the requests for a veggie-loaded healthier tater tot casserole (often called a hot dish…I learned that) recipe came FLOODING in. So many of you asked for it, so I set to work learning about the midwest classic comfort food and figuring out how to put a veggie-loaded twist on it.
This recipe was a team effort with my pal Heather Staller, who helped test and perfect this seriously delicious casserole recipe. What we created together is a healthier version of the classic tater tot casserole. Loaded with frozen mixed veggies and frozen cauliflower rice to make veggie-loading easy breezy for you all, this tot casserole tastes somewhere between a Shepherd’s pie and a potpie and is allllllll the delicious comfort food you TNNers made it out to be. It is easy to make dairy-free and gluten free and works great as leftovers or to feed a crowd.
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Why this Healthier Tator Tot Casserole is amazing….
- Made with ground turkey. I lightened up the classic tater tot casserole recipe by making this version with ground turkey. If you find ground turkey recipes kinda blah, don’t worry! The seasoning worked into the casserole ensures it is flavorful as well as healthy.
- Packed with frozen veggies. I love fresh veggies, but sometimes I love to lean on the ease of frozen vegetables when making a meal. This healthier tater tot casserole comes together extra fast since it uses mixed frozen veggies and frozen cauliflower rice….meaning there is next to no veggie prep!
- Flavorful. A hearty flavor that just screams cozy and comforting.
- Easy to make. This Healthier Tater Tot Casserole is made from lots of fridge and freezer staples. It is prepped and read to go into the oven with just 15 minutes of work and is done cooking in 20 minutes….making it the perfect veggie-loaded weeknight dinner.
- Works great as leftovers. Cook once, eat twice. I love making a sizable casserole for dinner and then have the leftovers to enjoy for lunches or another night. This casserole keeps great, though the tater tots need a little crisping up in the oven when you reheat it!
- It can easily be made gluten free or dairy-free. See the suggested adaptations section below.
Cheese on top? Or under the tots? Both? Maybe not at all?
Thanks to all of you, I learned that there are many, many ways to make a tater tot casserole and where the cheese goes (or if there is cheese at all) is a passionate subject.
And seems to be a personal choice!
Many recipes that I found while researching this recipe have the cheese on top of the tots. This is delicious and melty, but in the TNN version of Healthier Tater Tot Casserole, I opted to put the cheese under the tots so that the tots on top could get all crisp in the oven.
But you can totally place the cheese where YOU and your crew like it best. Put it on the top. Put it under the tots. Or do a little of both. Many of you messaged me that the versions you make don’t have cheese at all….so you can omit if that is what you love or works best for your dietary needs.
Suggested adaptations
Make this with ground beef. Not a fan of turkey? Use a pound of ground beef instead of the ground turkey in this Healthier Tater Tot Casserole. If there is a lot of fat in the pan after sautéing the beef, you can drain that before continuing with the rest of the recipe.
Make this tator tot casserole vegetarian. I have not tried any vegetarian subs for this recipe. However, I think cooked lentils, mushrooms, or a combination of both of those would be a great texture and flavor substitute for the ground meat.
Make it dairy-free. Use all broth instead of adding milk. For the cheese, you can use a dairy-free cheese or leave out the cheese. Many tater tot casseroles don’t use cheese at all!
Use fresh vegetables instead of frozen. Cook a finely diced large carrot with the onion in the beginning of the recipe, then you can add peas and corn if you wish. You can get creative and use whatever vegetables you have on hand: mushrooms, peppers, green beans, and cauliflower would all be great. Just make sure your vegetables are tender before you bake them with the tater tot topping.
Use sweet potato tater tots. Either store bought or homemade!
Make this gluten free by using gluten free tater tots. Tater tots are made from potatoes, but often contain wheat. If you need gluten free, be sure to read the ingredients on the bag and/or check to make sure they are certified gluten free.
Can I make this casserole ahead of time?
Absolutely! I love to make this Healthier Tater Tot Casserole ahead of time. You can prep it the night before and store it covered in your oven until you are ready to bake. Or, cook it ahead of time and enjoy it a little at a time for days to come.
To reheat, I liked to throw the casserole dish into a 325℉ oven covered in foil to warm up for about 15 minutes. Take the foil off, and place back into the oven for another 5 minutes to let the tots crisp a bit.
You can microwave the leftovers of this healthier tater tot casserole, but the tots won’t have a crispness to them like it does fresh from the oven.
Other veggie-loaded casserole recipes you will adore
- Veggie-Loaded Quinoa Black Bean Casserole
- Broccoli and Cauliflower Casserole
- Baked Pasta with Eggplant
- Vegetarian Breakfast Casserole
- Easy Chicken Broccoli Casserole
- Ranch Chicken Spaghetti Squash Casserole
Did you make this tater tot casserole and now you are hungry for more?
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Healthier Tater Tot Casserole (with veggies)
Ingredients
- 1 tablespoon avocado oil
- 1 small onion, finely chopped, about 1 1/2 cups
- 3/4 teaspoon kosher salt, divided
- 1 pound ground turkey, preferable dark meat
- 1 teaspoon garlic powder, 2 cloves fresh garlic, minced
- 2 tablespoons Worcestershire sauce
- 12 ounces frozen mixed vegetables
- 1 cup frozen riced cauliflower
- 1 cup milk , any kind or additional broth
- 1/2 cup chicken broth or vegetable broth
- 2 tablespoons cornstarch, or arrowroot powder
- ¼ teaspoon ground pepper.
- 1 cup shredded cheddar cheese
- 24-38 ounces frozen tater tots, sometimes called potato puffs
Instructions
- Preheat oven to 400℉. Lightly grease a large casserole dish (about 9-by-12 inch pan) with oil.
- Heat oil in a large pot or skillet over medium heat. Add chopped onion then sprinkle with ½ tsp of salt. Saute until onion is soft, 3 to 4 minutes.
- Add ground turkey and break up into crumbles while browning. Once turkey is cooked, stir in garlic powder, Worcestershire sauce, frozen vegetables, cauliflower rice, and milk.
- In a small bowl or large measuring cup, mix cornstarch with broth, making sure no clumps remain at the bottom. Add the cornstarch-broth mixture into the pot and bring up to a simmer.
- Simmer for 5 minutes to thicken, stirring occasionally. Season with another ¼ tsp of salt and a ¼ tsp ground pepper. Taste and add additional seasoning as desired.
- Spread the turkey and vegetable mixture in the prepared casserole dish. Sprinkle with cheese then lay the tater tots in rows on the top.
- Bake until tater tots are crispy and golden brown, 20 to 25 minutes. Allow to sit for 5 minutes then serve.
I have never had tater tot casserole before but I made this tonight and loved it! Everyone ate it even my picky eaters. Great flavor.
I made this dish a couple nights ago and it was delicious! What I loved about it was all the ingredients were all things we already had at home. I added a bit more misc. spices to flavour up the turkey but otherwise I followed the recipe to the T. I will be making it again and have already recommended to my friends.
I’m so glad to hear that, Rauna! Thank you for sharing.
We have never had a tater tot casserole before and this was simple to make and tasty. It is a very versatile recipe too and was enjoyed by all. Even my more picky eater ate most of his so that’s a win!
I love that, Erin! I’m so glad it was a household success! Thank you for taking the time to share.
Planning on making this for dinner next week! We’re not huge cauliflower rice fans – can I just omit it? Thank you!
Yes! However, the cauliflower adds moisture to the casserole, so you might want to add a 1/2 cup more broth though, just so it isn’t too dry.
What tater tots do you buy?
I used the Alexia brand “Potato Puffs”. They were delicious. I also hear that Whole Foods has a wonderful tater tot under the 365 brand
We liked it I followed the recipe to a T. I made it in a 9x 13 pan. I think I would make it in a smaller pan next time just to make the filling a little deeper also add a little more meat. My hubby is a big meat eater . But is my choice.
I played with the idea of making it in a smaller pan, but just upped the veggies instead 😆. You could totally make this with two pounds of turkey for those who prefer a “meater” meal and it would still be wildly veggie-loaded and yum! If you do that, though, but sure to put the seasoning and milk + broth so that you don’t lose any of that flavor
Thanks for the advice. I love all your recipes.
Thanks for the advice. I love all your recipes. I really think my hubby just prefers beef. I am trying to get him to eat a little healthier. LOL
I was really surprised by the flavor when this all came together. More robust than I thought it would be. I made this with lentils instead of meat- measured out 1 cup dry, cooked on the stove, then drained and mixed in into the recipe where it called for the meat.. My hubby begrudgingly admitted it was good (he’s not as on board with meatless Monday as I am…) and could go on the make again list.
That is awesome to hear! I am so glad it won you (and him) over.
This casserole was a hit with our toddlers and the adults in the house. The flavor was excellent and it was so EASY to make. Perfect weeknight dinner that gave us leftovers. I love the amount of veggies that are included!
I’m so glad you loved it as much as we do, Katy! Thank you for taking the time to share 💚
This was SO good and so easy to make! I used veggie ground instead of turkey and it was delish. My family loved it. It will definitely be added to our list of favourites.
I’m so happy to hear that and LOVE your veggie ground idea! I need to try that
This quickly became a family favorite! My extremely picky 13 year old goes back for seconds every time, and my amost 12 year old is able to make it almost completely independently. All I have to do is chop the onion and direct him where some ingredients are (while sitting on the couch 😉). It’s a miracle dish.
Wow! I am SO glad this recipe not only is enjoyed by your crew, but that it is getting kids into the kitchen! Reviews like this warm my heart so much. Thank you for taking the time to share this.
This has become one of our go to cold day meals! Ingredients we always have on hand and it comes together so easily. The adults and the kiddo all love it!
I am so happy to hear that, Jessica! I love it when an easy veggie-loaded meal is family approved. And thank you so much for taking the time to leave a review.
We loved it.
I made a broccoli tot first and the used this recipe. We did a mix of tempeh and turkey and it worked perfectly. We also added finely chopped mushroom. Did broth instead of milk. My boyfriend said it’s the best thing I’ve made in a long time. Ha!
Next time I think I would try to just add a tot layer on top instead of taking time to make tots.
I love that and am so glad it was a success!
I’m planning on making this for dinner and was wondering how it would be to freeze as my sis in law has just had twins and I’m trying to find toddler and kid friendly meals for her.
I think it would be. My only concern is that the tater tots would get soggy on top of the casserole after thawing. Hmmmm. Now I need to give it a try
Lol. I’ll let you know and tell her to nuke it in the oven after thawing. 😊
I have not frozen this, but when making ahead of time I make the meat and veggies, pour into a casserole dish and let cool. Then cover and refrigerate till I’m ready. (Either later in the day or next day.) I pre heat the oven and pop it in to warm it up a little, then I’ll throw the tator tots on top and bake the 20 or so to crisp them up.
Maybe if making for someone and freezing, just give them a bag of tator tot to throw on top when they are ready to cook?
So happy to find this recipe. As a clean eating family sometimes we still like to have “old favorites. ” Not sure it will be 8 servings here, as our 2 growing boys have huge appetites!! Will report back asap!
Ha! I wish I could make a setting in my recipe card that said something like “serves 8 toddlers, 6 elementary aged kids, 4 middle schoolers, and 2 1/2 high schoolers” 😆
Delicious! I’m a vegetarian and made it with Beyond plant based ground meat, and added some seasoned salt.. The whole family loved it and it was gone the next day. Thanks for posting this 😋
I’m so glad to hear that, Laura! I be it was delicious with Beyond Plants!
Made this tonight, following the instructions with extra broth (not milk). It was delicious! Everyone loved it and I thought the addition of the cauliflower was genius. Thank you!
So glad you loved it! Thanks for taking the time to leave a review!