This Ham and Tater Tot Casserole is that kind of warm, cozy dinner you throw together with stuff you already have in the fridge.
It’s cheesy, creamy, and has that crispy tater tot top that everyone loves. You just layer everything up and bake until golden and bubbly.
No fancy steps here—just pure comfort food that hits the spot.
Why I Love This Recipe
This was a go-to dinner at my house growing up, especially after the holidays when there was always leftover ham in the fridge. My mom would whip it up while we were doing homework at the kitchen table. It was always the best part of the night—warm, cheesy, and filling.
- Uses leftovers and pantry staples
- Takes just 10 minutes to prep
- Crowd-pleasing, even for picky eaters
- Great for busy weeknights
- Freezer-friendly
What You’ll Need
- 1 (32 oz) bag frozen tater tots
- 2 cups diced cooked ham
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup diced onion
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley (optional for garnish)
- Nonstick cooking spray
Pro Tips
- Let the tater tots sit out for 10 minutes before baking so they cook more evenly
- Use leftover holiday ham or buy thick-cut deli ham for easy prep
- Swap in different cheeses like Monterey Jack or Colby if that’s what you have
- Add frozen peas or corn if you want a little veggie in there
- Always spray the pan—this casserole loves to stick
Tools Required
- 9×13 inch casserole dish
- Mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Can opener
- Cutting board and knife
- Nonstick cooking spray
Substitutions and Variations
- No ham? Use cooked bacon or rotisserie chicken
- No sour cream? Use plain Greek yogurt
- Need it vegetarian? Skip the ham and add sautéed mushrooms and peas
- Cream of chicken substitute? Use all mushroom or a can of cream of celery
- Dairy-free? Use dairy-free sour cream and cheese
Make Ahead Tips
You can assemble the whole thing the night before. Cover tightly and refrigerate. When you’re ready to bake, just uncover and pop it in the oven. You may need to add 5 extra minutes to the bake time if it’s cold from the fridge.
Servings & Time
Serves: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Cooking Instructions
Step 1: Preheat oven and prep pan
Preheat your oven to 375°F and spray a 9×13 inch casserole dish with nonstick spray.
Step 2: Mix the filling
In a large bowl, combine 2 cups diced cooked ham, 1 (10.5 oz) can cream of mushroom soup, 1 (10.5 oz) can cream of chicken soup, 1 cup sour cream, ½ cup diced onion, ½ tsp garlic powder, and ½ tsp black pepper. Stir until smooth and fully mixed.
Step 3: Stir in the cheese
Add 1 cup shredded cheddar cheese to the bowl and stir it into the mixture.
Step 4: Spread in baking dish
Pour the mixture into the greased casserole dish and smooth it out evenly.
Step 5: Add the tater tots
Top the mixture with 1 (32 oz) bag of frozen tater tots, lining them up in a single layer.
Step 6: Bake
Bake uncovered at 375°F for 40 minutes, or until the tater tots are golden brown and the casserole is bubbling around the edges.
Step 7: Add cheese and bake again
Sprinkle the remaining ½ cup shredded cheddar cheese over the hot tater tots. Bake for 5 more minutes until cheese is melted.
Sprinkle 2 tbsp chopped fresh parsley over the top and let the casserole sit for 5 minutes before serving.
Step 8: Garnish and serve
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze individual portions for up to 2 months—just thaw overnight before reheating.
Macros Information (Per Serving – Approximate)
- Calories: 485
- Protein: 22g
- Fat: 30g
- Carbs: 32g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The starch in the tater tots crisps up while the fat from the cheese and sour cream melts into the sauce, creating a rich, velvety texture. The canned soups act as binders, holding everything together without getting watery. Baking uncovered allows steam to escape so the top stays crisp, not soggy.
Common Mistakes
- Using thawed tater tots: They won’t crisp up properly—keep them frozen
- Not greasing the dish: The cheesy sauce can stick badly
- Overbaking: This can dry out the filling
- Using too much cheese on top: It can make the tater tots soggy instead of crispy
What to Serve With
- Simple green salad with vinaigrette
- Steamed broccoli or green beans
- Buttered dinner rolls
- Sliced fresh fruit like apples or oranges
- A cold glass of iced tea or lemonade
FAQ
Can I make this in a crockpot?
Not recommended—tater tots don’t get crispy in a crockpot.
Can I make it ahead and freeze it?
Yes! Assemble, cover tightly, and freeze. Thaw overnight and bake as directed.
Can I use different meats?
Absolutely—bacon, ground beef, or shredded chicken work great.
What if I don’t like canned soup?
You can make a homemade roux-based sauce instead, but it’ll take more time.
Final Thoughts
This Ham and Tater Tot Casserole is the kind of dish that makes everyone come back for seconds. It’s easy, hearty, and tastes even better the next day. If you try it, leave a comment and let me know how it turned out—or what little twist you added to make it yours!