Dec 5th 2025
This casserole quickly became a favorite in our house. Caitlin, Cody, and Ashley grew up asking for it on birthdays, holidays, and just about any special occasion. What started as an easy dinner turned into a family tradition, and even now it brings back memories of those busy, days gathered around the table.
Submitted by: Valerie L
Ingredients:
1 (32 oz) bag frozen tater tots
1 (14 oz) package smoked sausage, sliced into half-moons
1 can (10.5 oz) cream of mushroom soup
8 oz Velveeta cheese, cubed
1 cup sour cream
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Mrs. Dash (or to taste)
Directions:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Slice the smoked sausage into half-moons.
- In a large bowl, whisk together: cream of mushroom soup, sour cream, Velveeta cubes, salt, pepper, garlic powder, onion powder, and Mrs. Dash until smooth.
- Stir the smoked sausage into the sauce to coat.
- Pour the sausage mixture into the prepared baking dish and spread evenly.
- Arrange the frozen tater tots in a single, even layer on top (cover the whole surface).
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake 30–45 minutes more, until the casserole is bubbling and the tater tots are golden and crisp.
- Let rest 5–10 minutes before serving so it sets up nicely.
- Tip: If you like extra cheesy pockets, tuck a few extra Velveeta cubes between the tater tots before the uncovered bake.