4 ratings

Cheesy Broccoli Tater-Topped Casserole

Tots are all grown up
Cheesy Broccoli Tater-Topped Casserole
Courtesy of Julie Gransee from Lovely Little Kitchen

Cheesy broccoli and cauliflower casserole gets topped with tots and baked until golden for a crunchy, fun, kid and adult-friendly holiday side dish. Tip: Use frozen veggies to cut down on prep time.

Recipe courtesy of McCormick

Ready in
1 h and 15 m
20 m
(prepare time)
55 m
(cook time)
Calories Per Serving


  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 1 package (16 ounces) frozen cauliflower florets, thawed
  • 2 Tablespoons butter
  • 1 Cup chopped onion
  • 2 Tablespoons flour
  • 1 Teaspoon McCormick Perfect Pinch Italian Seasoning
  • 1 Teaspoon McCormick Garlic Salt
  • 1/4 Teaspoon McCormick Black Pepper, Coarse Ground
  • 1-1/4 Cup milk
  • 4 Ounces (1/2 package) cream cheese, cubed
  • 1/4 Cup grated Parmesan cheese
  • 2 Cups shredded sharp Cheddar cheese
  • 1 pound frozen fried potato nuggets


Preheat oven to 400°F.

Cut up any large broccoli or cauliflower florets into bite-size pieces.

Set aside.

Melt butter in large skillet on medium heat.

Add onion; cook and stir about 5 minutes or until tender.

Stir in flour, Italian seasoning, garlic salt and pepper.

Add milk; cook and stir until thickened and bubbly.

Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted.

Add vegetables; toss gently to coat.

Spoon into 2-quart baking dish.

Sprinkle evenly with Cheddar cheese.

Top with potato nuggets.

Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.