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Ham and Tater Tot Casserole

Crispy tater tots layered over creamy ham and cheese sauce, baked until golden and bubbly for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 bag (32 oz) frozen tater tots
  • 2 cups cooked ham diced
  • 2 cups shredded sharp cheddar cheese divided
Cream Sauce
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 0.5 cup diced onion
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • fresh parsley for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together condensed cream of chicken soup, sour cream, and whole milk until smooth and creamy.
  3. Add diced onion, garlic powder, black pepper, and paprika to the cream mixture, stirring thoroughly to combine.
  4. Fold in diced ham and 1 cup of shredded cheddar cheese, mixing until evenly coated with the cream sauce.
  5. Pour ham and cream mixture into prepared baking dish, spreading evenly across the bottom.
  6. Arrange frozen tater tots in a single layer over the ham mixture, covering the entire surface completely.
  7. Sprinkle remaining 1 cup of shredded cheddar cheese evenly over the tater tots.
  8. Bake uncovered for 45-50 minutes until tater tots are golden brown and crispy, and cheese is melted and bubbly.
  9. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

This casserole can be assembled up to 24 hours in advance and refrigerated before baking. Add 5-10 minutes to baking time if starting from cold. Leftovers can be stored in airtight containers in the refrigerator for 3-4 days or frozen for up to 3 months.