Ingredients
- Frozen tater tots: 32 ounces
- Turkey bacon: 12 ounces
- Ranch dressing: 1 cup
- Cheddar cheese: 2 cups, shredded
- Cream of mushroom soup: 10.75 ounce can
- Milk: 1/2 cup
- Green onions: 2, chopped
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook the turkey bacon until crispy. Crumble and set aside.
- Step 2: In a large bowl, combine the cream of mushroom soup, milk, ranch dressing, half of the cheddar cheese (1 cup), and black pepper. Mix well.
- Step 3: Add the frozen tater tots and crumbled turkey bacon to the bowl. Stir to coat everything evenly with the soup mixture.
- Step 4: Pour the tater tot mixture into a greased 9×13 inch baking dish.
- Step 5: Sprinkle the remaining cheddar cheese (1 cup) evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 45-50 minutes, or until the tater tots are golden brown and the cheese is melted and bubbly. Let cool slightly before serving. Garnish with chopped green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the air fryer to re-crisp the tater tots.
- Serve this casserole with a dollop of sour cream or a side of your favorite hot sauce for extra flavor.
- To prevent soggy tater tots, ensure your turkey bacon is extra crispy and well-drained before adding it to the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American