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4-Ingredient Lazy Sunday Puff Casserole

This easy casserole combines crispy potato puffs, creamy soup, and melted cheese for a delicious comfort dish perfect for lazy weekends.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 bag (28-32 oz) frozen mini potato puffs (tater tots), unthawed
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1.5 cups whole milk (or 2% milk)
Topping
  • 2 cups shredded cheddar cheese (about 8 oz), divided Reserve 1/2 cup for topping

Method
 

Preparation
  1. Lightly grease a 9x13-inch glass casserole dish with cooking spray or a thin smear of butter.
  2. In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
  3. Stir 1 1/2 cups of shredded cheddar cheese into the soup mixture. Reserve 1/2 cup cheese for topping.
  4. Add the frozen mini potato puffs to the bowl and gently fold them into the cheesy soup mixture.
  5. Pour the mixture into the prepared casserole dish and level it out.
  6. Sprinkle the remaining cheese over the top.
  7. If refrigerating, cover the dish tightly with foil.
Cooking
  1. Preheat the oven to 375°F (190°C).
  2. Bake uncovered for 45–55 minutes, or until the casserole is golden and bubbly.
  3. For extra crispiness, broil on high for 1–3 minutes.
  4. Let it rest for 10 minutes before serving. Enjoy warm!

Notes

Serve with a fresh salad or some steamed veggies. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, use the microwave.