Tater Casserole

Tater Casserole

David D
1 minute read

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Serves 4

6 oz Cream of Mushroom or Cream of Chicken Soup 6 oz Evaporated Milk
14 Black Pepper 12 oz Frozen Broccoli
1 tsp Minced Garlic 2 cups Cheese, Cheddar recommended but can use other to suit your taste (grated)
12 cup Milk 34 cup Chicken (canned or fresh but cooked)
16 oz Frozen Diced Hash Browns or Tater Tots 12 cup Chopped Mushrooms (optional)


  1. Preheat oberdome to 425°F. Place Reversible Cooking rack on Bottom Pan in the High Position.
  2. Mix cream of chicken or mushroom soup, pepper, garlic, milk and evaporated milk in a Medium to Large Bowl.
  3. Coat 8”x 8” baking pan with oil of choice.
  4. Mix Potatoes, Broccoli, 1 cup of Cheese, Chicken, and Mushrooms (optional) in large bowl and transfer to oiled 8”x 8” pan.
  5. Pour soup/milk mixture over the top of Potatoes/Broccoli/Cheese and then sprinkle 1 cup of cheese across the top.
  6. Bake in the oberdome at 425°F for 25 minutes.
  7. Remove casserole from oberdome, place on cooling rack/trivets and allow to rest for 5 minutes before Enjoying!

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