Dinner · Part 3 of 3: Tips & recipe card

Cheddar Broccoli Cream Tater Tot Bake Tips, FAQ & printable recipe

Name: Cheddar Broccoli Cream Tater Tot Bake
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb frozen tater tots; 1 cup crumbled cooked bacon; 2 cups fresh broccoli florets; 1 can (10.5 oz) condensed cream of broccoli soup; 2 cups shredded sharp cheddar cheese; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 29, 2026

A bubbling slow cooker filled with golden tater tots, broccoli, and melted cheddar cheese.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For a more pronounced smoky flavor, use thick-cut bacon and cook it until extra crispy before crumbling. You can also add a pinch of smoked paprika or garlic powder to the soup layer for extra depth.

If you like a little heat, a dash of hot sauce or red pepper flakes sprinkled over the top before serving adds a nice kick without overpowering the dish.

To make this a complete meal, serve the bake with a simple green salad or some crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave or in a skillet over medium heat until warmed through. The casserole also freezes well—just thaw overnight in the refrigerator and reheat gently.

Variations

Add Chicken: Add 2 cups of shredded rotisserie chicken along with the broccoli for a heartier meal. The chicken will heat through during cooking and add extra protein.
Spicy Kick: Stir 1 teaspoon of hot sauce or a pinch of cayenne pepper into the soup before layering. Top with sliced jalapeños before serving for extra heat.
Veggie Boost: Add 1 cup of sliced mushrooms or bell peppers along with the broccoli. Sauté them briefly before adding to the slow cooker to release their moisture.
Different Cheese: Swap the sharp cheddar for smoked gouda or pepper jack for a different flavor. Smoked gouda adds a rich, smoky note, while pepper jack brings a mild heat.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat individual portions in the microwave for 1–2 minutes, or in a skillet over medium heat until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken as it cools; add a splash of milk or broth when reheating to restore a creamy texture. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until hot.

You can assemble the entire casserole the night before, cover, and refrigerate. In the morning, place the cold insert into the slow cooker and cook on low for 4–5 hours, adding 30 minutes to the cooking time to account for the cold start. This makes it perfect for busy weekdays or when entertaining.

Serving ideas

Serve this tater tot bake straight from the slow cooker to keep it warm and bubbling. It’s a hearty main dish that pairs well with a crisp green salad or steamed green beans.

For a casual dinner, let everyone scoop their own portion—it’s that kind of comforting, no-fuss meal. A sprinkle of fresh chopped parsley or chives adds a touch of color if you like.

This casserole also works well as a side dish for grilled meats or as a brunch casserole. If you have leftovers, they make a great next-day lunch—just reheat and enjoy.

The creamy, cheesy texture is just as satisfying the second day. For a fun twist, serve it with a dollop of sour cream or a drizzle of hot sauce.

Frequently asked questions

Can this recipe be made gluten-free?

Yes, if you use a gluten-free condensed cream of broccoli soup and ensure your tater tots and bacon are gluten-free. Many brands offer gluten-free options. Always check the labels to confirm.

Can this be made ahead of time?

Absolutely. Assemble the casserole the night before, cover, and refrigerate. In the morning, place the cold insert into the slow cooker and cook on low for 4–5 hours, adding about 30 minutes to the cooking time.

What if the casserole is too watery?

If the casserole seems watery after cooking, leave the lid off and cook on high for an additional 20–30 minutes to allow excess liquid to evaporate. Avoid stirring too much, as that can break down the tater tots.

Can frozen broccoli be used instead of fresh?

Yes, frozen broccoli florets work well. Thaw and drain them thoroughly before adding to the slow cooker to prevent excess water in the final dish. Reduce the amount to 1 1/2 cups to account for the denser texture.

How long will leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. The casserole also freezes well for up to 3 months.

Recipe card

Cheddar Broccoli Cream Tater Tot Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb frozen tater tots
1 cup crumbled cooked bacon
2 cups fresh broccoli florets
1 can (10.5 oz) condensed cream of broccoli soup
2 cups shredded sharp cheddar cheese
4 tbsp salted butter, cut into pats

Instructions

Place the frozen tater tots in an even layer in the bottom of a 6-quart slow cooker. Sprinkle the crumbled cooked bacon evenly over the tater tots.
Scatter the fresh broccoli florets over the bacon. Spoon the condensed cream of broccoli soup over the broccoli, spreading it gently to cover as much as possible.
Sprinkle the shredded sharp cheddar cheese evenly over the soup layer. Dot the top with the pats of salted butter.
Cover the slow cooker and cook on LOW for 4 hours, or until the tater tots are tender and the cheese is melted and bubbling. Do not stir during cooking.
Once cooked, turn off the slow cooker. Use a serving spoon to scoop the bake onto plates. Serve hot, straight from the Crockpot.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 540
Protein: 18 g
Carbohydrates: 35 g
Fat: 37 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.