Reviewed: May 15, 2008

This is a good recipe, we omit half of the butter, and don't usually make it with cornflakes. The recipe needed a little punch, so we added a pepperjack cheese instead of cheddar, which helps a lot. The biggest drawback to this recipe is that although it tastes great and is easy to make, it is so unhealthy, 150% of your daily recommended fat intake in one serving. Ugh. We only make it once in a while (it's ok to have junk food occasionally).

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2008

Yummy, Yummy, Yummy!!!! I wanted this to be a dinner entree so i did the following. 1 lb ground beef browned, then I added in 1 cup of frozen chopped onion and 1 cup of frozen mixed veggies to the pan of beef. Seasoned this with herbs de province and then placed it in the bottom of the casserole dish. Instead of using 1)10.5 oz can of soup I used a large Family size can of Campbells Cream of mushroom and reduced the amount of sour cream i used. Topped the beef with the tater tot mixture and then sprinkled additional cheddar cheese and parm on top. Then I topped this with these new cracker crisps that Lays has come out with. They are their new Air Cracker crips in the cheddar flavor. melted the butter, combined the crackers with and topped the casserole. It was really good and even 10 times better 2 days later when we ate the left overs. DEFINATELY A KEEPER!! THANK YOU!!

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Kenys "B"

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Reviewed: Mar. 30, 2008

Sorry, but this was overpoweringly rich for us.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 9, 2008

This is a great base recipe. To make it more of a complete meal, I added: ground beef, a can of green beans and an extra can of soup. I also sautéed the onions prior to baking. This makes a lot of food. When cooking this for myself, husband and my 1 year old - I could half this recipe and still have enough to re-heat for the dinner the following night.

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CSMITHER76

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

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Reviewed: Feb. 21, 2008

I added 1 lb ground beef, halved the butter and used crushed cheez-its instead of corn flakes. yum!

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Beaverton Baker

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 25, 2008

I added 1 Pound Zesty Pork sausage, and some fresh garlic rather than powder, and I omitted 1/2 Cup Softened butter. I also used a box of white cheddar cheeze-its rather than corn flakes. It smelled fantastic, and tasted alright. I think there's too much sour cream, that's coming from a sour cream addict! NEXT TIME I make this, I will do the same changes I noted above, but halve the sour cream and add in another can of soup-- cream of chicken & Mushroom or something like that.

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Kevin

Cooking Level: Beginning

Home Town: Tillamook, Oregon, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 22, 2008

I made this for my family tonight. I suggest not adding any additional salt as it made the dish too salty. I also did as another reviewer suggested and left off the cornflakes and used Durkee French Onions( be sure to cover half way through baking if you use these because they tend to burn if left uncovered too long)

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tree

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Very good and easy. A new family favorite. Only changes made, based on other reviews: reduced softened butter to 1/4 cup, reduced sour cream to 8 oz and replaced excess w/8 oz cream of mushroom soup.

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elt

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

Yummo! I have never had anything like this before. I eliminated all the butter, sauted the onion and mixed it with the cheese, sour cream & soup (I used cream of celery). I spread the soup mixture on a casserole dish then topped with the potatoes and didn't put the cornflake topping on. The potato went nice & golden brown on top & the bottom went all soft & creamy in the sauce. Can't wait to make this again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 5, 2007

I made this wonderfull recipe for a party I had at my home. Everyone loved it! I did make two changes. The picture didn't look very good with the corn flakes. Instead, I used grated crakers in butter and sprinkled that over the top. I also didn't use the paprika.

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Dee

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 13, 2007

YUM! I don't remember ever tasting tater tot casserole that was actually good! We omitted the corn flakes, and it was delicious!

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hammerthumbs

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

This dish was quite tasty...I would only change the "Corn Flake" cereal topping...I would suggest that you use a crumbled up "Cheez-It" crackers topping instead...the "Corn Flake" topping was a little too chewy for me.

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COCOABRITTLE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bridge City, Texas, USA

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Reviewed: Sep. 5, 2007

Very tasty!

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Annie

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Reviewed: Aug. 7, 2007

Delicious!

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

This was absolutely delicious. I completely omitted the butter and used cream of mushroom soap instead of chicken b/c of my own personal preference. I've always loved tater tot cass., but my husband wasn't a huge fan. He loves this version though!!

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LIBCTR

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007

I think this is delicous. I added one can cream of Chicken and one can cream of celery and only 1/2 the sour cream. I also used no butter at all and frech fried onions on top instead of buttery cereal. yummy!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jun. 26, 2007

Id have to say this was an ok recipe. Although i did add a can of cream of mushroom. Seems like it would be really dry without it. I didnt use as much sour cream, and i totally omitted the butter. I mushed apart about 20 tots onto the top of the casserole with some ritz crackers and 1/4 of the grated cheese. The kids seemed to really like it. Hash browns would probably work even better.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: May 30, 2007

I doubled this recipe and baked it for 1 1/2 hours. I used a disposable large pan(retangular turkey size). I omitted the butter that was supposed to be used in the dish itself and only used the butter for toasting the cornflakes. It turned out absolutely delicious!!! I decided to make this dish as a "filler" in case I hadn't ordered enough food from the caterer. Everyone loved it and there were not leftovers! I had 4 guests ask for the recipe and one wouldn't leave until they had the recipe with them. This is definetly a keeper!!

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Cyndi C.

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Reviewed: May 14, 2007

We really liked this. I held the butter out of the cheese mixture, so it only had a 1/2 cup mixed with the topping, and it really cut down on the greasiness but didn't dry out the cornflakes.

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