Broccoli Tater Tot Casserole – Vegetarian Broccoli Bake Recipe
This vegetarian version of tater tot casserole is a favorite in many American families when you need to “sneak” broccoli to kids under a crispy potato layer. The casserole is creamy inside, with plenty of cheese, and topped with golden potato croquettes. It’s perfect as a meatless weeknight dinner or as a side dish to roasted meat for a larger family meal.
This broccoli tater tot casserole turns a simple vegetable into a creamy, cheesy, crowd-pleasing main or side. The contrast between the tender broccoli in a rich sauce and the crunchy potato topping makes it appealing even to those who usually avoid green vegetables.
Chef's tips
Cut the broccoli into small, even florets so they cook at the same rate and fit nicely into the sauce. If using frozen broccoli, don’t overcook it in the stock – it softens faster than fresh. Taste the sauce before baking and adjust the seasoning, as the potatoes on top are usually lightly seasoned.
How to serve
Serve this casserole as a main course with a bright, crunchy salad, or as a side dish alongside roasted chicken, turkey or pork. It’s also great on a holiday table as a comforting, cheesy vegetable bake.
Ingredients
- broccoli fresh or frozen, florets - 400 g
- frozen potato croquettes tater tots or small potato croquettes - 500 g
- onion small - 1 piece
- garlic - 2 clove
- 18% cream - 150 ml
- vegetable stock - 100 ml
- yellow cheese grated, e.g. cheddar - 150 g
- cream cheese type cream cheese - 80 g
- vegetable oil for frying - 1 tablespoon
- salt or to taste - 0.75 teaspoon
- black pepper - 0.5 teaspoon
- sweet paprika - 0.5 teaspoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Prepare a baking dish about 20×30 cm in size.
- If using fresh broccoli, divide it into small florets, rinse and dry. If using frozen, do not thaw it beforehand.
- Peel the onion and cut it into a small dice. Finely chop the garlic.
- Heat the oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and fry for about 30 seconds more, until very fragrant.
- Add the broccoli florets, pour in the vegetable stock, cover the pan with a lid and simmer for 5–6 minutes, until the broccoli softens but is still slightly firm and bright green.
- Remove the lid, add the cream, cream cheese, salt, pepper and sweet paprika. Stir until the cream cheese melts and the sauce becomes smooth and creamy. Cook for 2–3 minutes, until it thickens slightly.
- Transfer the broccoli with the sauce to the baking dish and smooth the surface. Sprinkle with half of the grated cheese.
- Arrange the frozen potato croquettes on top in a single, tight layer.
- Place the dish in the oven and bake for 25–30 minutes, until the croquettes are golden and crispy.
- Remove the casserole, sprinkle with the remaining cheese and bake for another 5 minutes, until the cheese melts and lightly browns.
- Before serving, let the casserole stand for 5–10 minutes so it can set slightly and be easier to serve.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven so the potato topping crisps up again; if reheating in the microwave, expect the croquettes to soften but the casserole will still taste great.
This is one of those dishes that can win over even skeptical broccoli eaters. The creamy sauce and crispy potato topping make it feel indulgent, while still being a vegetable-forward meal that fits easily into a busy weeknight rotation.
