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Are you one of those people who gets the hashbrown casserole everytime you have breakfast at Cracker Barrel? Me, too! It’s also my go to recipe when we are getting together with my hubby’s family for our Christmas breakfast. Well, because we are masters at procrastination, we waited until the day before to buy our ingredients. Oops! The grocery store was out of hashbrowns! Eeek! So we improvised!
Have No Fear! The Tater Tots are Here!
Have you ever used tater tots to make your breakfast hashbrown casserole? There is a whole different recipe for tater tot casserole but its a dinner meal. So, my husband and I came up with our own version of hashbrown casserole using frozen tater tots! I know, I know.. they are basically the same thing as hashbrowns, but at the same time, they aren’t.
I guess we could have thawed out the tater tots and crumbled them up to resemble hashbrowns. However, I wanted to experiment with the whole frozen tater tots, because let’s be honest, we all want more time, right? 😉 We were making for a crowd, so we used a full five pound bag of tater tots.
We added about a cup of heavy cream to the pan of frozen tater tots.
Then we added two large cans of cream of mushroom soup. We literally just poured them in. This is one of those recipes where you just add all the ingredients, mix, and bake!
Next, we put a stick of butter into a small saucepan on low to melt.
While our butter was melting, I chopped up a whole onion. You gotta have an onion. I love the taste that an onion brings to a dish.
Then I just tossed them right on top of the pile!
Once the butter was melted, we poured that over top of everything else. We will eventually mix everything together. You can mix it after adding each ingredient, but we’re talking about saving time here, so.. 😉
These are my go-to additions to most dishes. I liberally sprinkled on garlic powder, onion powder, and some salt. If I had to guess, maybe a TBSP of each. It was a large pan.
Let the mixing begin!
But we’re not finished adding! Next, we added one cup of sour cream. Then, continued mixing.
One of our last ingredients was two heaping cups of shredded sharp cheddar cheese. Oh my yum! I love cheese! My tummy doesn’t but I usually let my mouth fight it out with my tummy and my mouth usually wins. Lol
Last thing we did was add some cracked black peppercorns. She’s all mixed up and ready to go sit in an oven for an hour. We set the oven at 425 and let it bake for about an hour. Oven temps may vary.
Watch your oven and don’t let it burn. You could add some aluminum foil to the pan if you don’t like the crispy cheesy crust. After the top was browned, we turned off the oven and just let it sit in the warm oven for another 15 minutes.
Look how yummy delicious this looks!
We enjoyed it so much, and thankfully had leftovers, so we had it for dinner as well!
Pin this recipe to your breakfast and casserole boards!
I hope you enjoyed this recipe and that you might try it for your family gatherings or just for your family dinners. This will definitely be a regular dish at our house! Join our email family to be notified when we have new blog posts like these, new Facebook lives, or new items in our shop on Etsy! Thanks and have a wonderful day!
This looks good. Thanks for sharing
You are very welcome!
OMG that looks so good 😊 I’ve got to try it!!!!!
It was so yum!!
Yummy yummy for my tummy!! How easy! Looks awesome!
That’s what I loved about it! How easy it was!
That looks so good and yes I always get it when I go to Cracker Barrel ♥️ Can’t wait to make it!,!
I always get it, too! Yum!