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This comforting twist on the classic green bean side layers crispy tater tots on top, pairing them with a blend of cheddar and mozzarella for extra flavor. Bring it along to a potluck or set it out for a family dinner and watch it disappear fast everyone will want second helpings!
I came up with this version for a friendsgiving one year, hoping to make plain old green bean casserole more fun. Now every year, someone in the family checks to see if I’m bringing the tater tot spin-off. My nephew won’t let me skip it!
Irresistible Ingredients
- Frozen tater tots: The crunchy topping. Go for your favorite brand so they turn golden and crisp.
- Shredded mozzarella and cheddar cheese blend: Melts into that gooey cheesy layer. Freshly shredded melts even better!
- Frenchs fried onions: Big crunchy pieces give that unbeatable crispy bite on top.
- Canned cut green beans: The heart of the dish. Drain them well so they don’t get mushy.
- Onion powder: Kicks up the savory flavors. Finer powders blend in best.
- Garlic powder: Adds all the garlicky taste with no peeling or chopping.
- Salt and pepper: Don’t skip these—they boost all the flavors. Freshly cracked pepper has the most punch.
- Milk: Helps everything mix to the right consistency. Whole milk makes it richer, but any kind works.
- Condensed cream of mushroom soup: That creamy delicious base. Go low sodium if you’re watching salt.
Easy Step-by-Step
- Rest and Serve:
- Let your casserole hang out for at least five minutes out of the oven. That way, the layers stay together when you scoop it.
- Bake the Casserole:
- Slide your dish onto the middle rack. You’re looking for golden tater tots and bubbling cheese—usually thirty-five to forty minutes does it.
- Top with Tater Tots:
- Spread out the frozen tater tots in a neat layer right on top. Don’t thaw them—straight from the freezer gets them the crispest.
- Add the Cheese:
- Sprinkle mozzarella and cheddar all over, covering the green beans to the edges so everyone gets cheesy goodness.
- Assemble in the Baking Dish:
- Cover the bottom of a greased nine by thirteen pan with your green bean mix. Use a spoon to smooth it out evenly.
- Coat the Beans and Onions:
- Gently fold in the drained beans and fried onions so they’re fully coated but not smashed up—keep those onions crunchy!
- Mix the Creamy Base:
- Whisk up the condensed mushroom soup, milk, salt, pepper, garlic powder, and onion powder. The mix should look smooth before you move on.
- Preheat the Oven:
- Crank your oven to four hundred degrees Fahrenheit as the first thing. You want it hot and ready for the tater tots to get crispy!
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Good Things to Know
- Feeds a big group and the leftovers taste awesome
- No worries—keeps well in the freezer so baking ahead is a breeze
- Using fresh beans? Blanch them to keep that nice bite
- Tater tots on top are everyone’s favorite—my son likes his extra crispy, so we double layer a few in one spot just for him
Keep Leftovers Fresh
Stash cooled leftovers covered tight in the fridge for up to three days—this stops the tots from getting soggy.
Warm up single servings in the oven or air fryer so the top gets crispy again.
For long storage, freeze cooled pieces in airtight containers for up to two months and reheat in the oven till bubbly.
Switch It Up
Try frozen or fresh green beans for a new texture—just don’t forget to blanch them first.
Want a twist? Use Monterey Jack or Swiss, or stick to just cheddar for a familiar cheesy taste.
Homemade fried shallots can stand in for store-bought onions when you crave extra crunch.
How to Serve It
This goes great with roasted turkey, honey chicken, or stands alone if you’re keeping things meatless.
Cut the richness with some cranberry sauce or add a crisp salad on the side.
For brunch, throw a fried egg on top and hit it with hot sauce—you’ll love it!
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Backstory and Tradition
This all-American comfort food popped up in the Campbell Soup kitchen back in the 1950s.
Ever since, families have brought their own twist to holiday and potluck tables—everyone puts their own spin on it, keeping traditions alive year after year.
FAQs About the Recipe
- → Will fresh green beans work for this?
Definitely. Just give those fresh beans a quick dip in boiling water so they soften a bit, then toss them in. You'll get a brighter color and crispier bite.
- → What’s the vegetarian swap?
Just pick a mushroom soup labeled vegetarian, and check that the crispy onions aren't made with any animal stuff.
- → What cheeses should I mix for gooey goodness?
Cheddar brings a sharp bite and mozzarella gets nice and stretchy. Mix them together for the perfect cheesy pull!
- → Can this be made ahead?
Yep—pile everything except the frozen tots into your baking dish. Stash it in the fridge, then add the tots and bake when you're ready to eat.
- → Any easy ways to boost protein?
If you want to bulk it up, sandwich a layer of cooked ground turkey or beef between the green beans and cheese before you top it off and bake.
- → How do I make it a bit lighter?
Go for lighter cheese and use low-salt soup. You can also sprinkle on fewer fried onions to cut down a little.