Have leftover ham? This Ham & Tater Tot Casserole Recipe makes a great dinner for the whole family!
Anytime we have ham, this Ham & Tater Tot Casserole Recipe comes in handy for the leftovers! The entire family loves this easy meal that takes only a few minutes to throw together.
I stopped making it for a little while because I really am not a huge fan of canned cream of something soup, but since I started making my own Cream of Chicken Soup Substitute this is even better!
How to Make Ham & Tater Tot Casserole
In a bowl mix together your diced ham, onions (optional), soup, ½ of your tater tots, and half of the cheese.
Place the mix in a casserole dish and top with the additional tater tots and cheese.
Bake at 350 for about 1 hour. That is it! Super simple.
Making this recipe gluten free is very easy. Just make sure your tater tots are gluten free, and use a can of gluten free cream of chicken soup. You can also make your own cream of chicken soup substitute gluten free (which is even better in my opinion.)
Easy Mix Ins
Want to jazz this recipe up? Toss in some veggies to the mix. We love to add onions, peppers, a bag of frozen mixed veggies. Really the soup and the cheese do a great job of flavoring this entire dish...veggies too!
This does make a big casserole! Since one 13x9 casserole dish can serve 8, I have been known to half it. You can also split it into 2 smaller casserole dishes and freeze one for another night.
Serve this with a simple side salad or steamed veggies for a complete meal.
Ham & Tater Tot Casserole
- 2 lbs tater tots
- 26 oz cream of chicken soup
- 1 lb ham diced
- ¼ cup onion chopped
- 12 ounces shredded cheddar cheese
- Combine soup, ham onion, 1 cup cheese, and 1 lbs tater tots.
- Put ingredients into greased casserole.
- Put the other lb tator tots on top and sprinkle with reserved cheese.
- Bake at 350 for 40 minutes or until tater tots are brown and the casserole is bubbly.
- Use gluten free cream of chicken soup and double check your other ingredients to make sure they are gluten free.
Originally posted in 2011. Updated in April 2020.