“This yummy casserole is normally saved for Thanksgiving or Christmas morning, but it's tasty all year though! You can make this the night before as well.”
1hr 10mins

Ingredients Nutrition

  • 1 lb bulk sausage
  • 12 eggs
  • 10 34 ounces cream of mushroom soup
  • 10 34 ounces milk (1 soup can)
  • 4 12 ounces sliced mushrooms, drained
  • 1 lb tater tots
  • 12 cup shredded cheddar cheese


  1. Can make the night before. Refrigerate until ready to cook.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Preheat oven to 350 degrees F (If cooking right away, if not, heat the oven in the morning!). Lightly grease a 9x13 inch baking pan.
  4. In a large bowl, beat together eggs, soup and milk. Stir in sausage and mushrooms; pour into prepared pan. Add tater tots, distributing evenly in pan. If making the night before, cover and refrigerate now.
  5. Bake in preheated oven for 45 to 50 minutes. Remove from oven and sprinkle on cheese, bake an additional 10 minutes.
  6. If you are making it the night before, just use the tater tots frozen…if baking as soon as you assemble it, thaw the tater tots.

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