Andouille and Chard Tater Tot Casserole

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Cajun Tater Tot Casserole offers a cozy dinner option for weeknights, featuring andouille sausage, sautéed chard, cheese, and a zesty mushroom gravy.
Casseroles are my go-to choice when I want a satisfying dinner during the week. They typically contain all components—protein, carbohydrates, and vegetables—conveniently packed in a single dish that is also easy to prepare.
Now, let’s discuss the Cajun Tater Tot Casserole recipe. It bursts with flavor and, in my opinion, represents true comfort food. The andouille sausage along with the Cajun seasoning gives it a nice kick. Including a rich mushroom gravy, cheese, and, of course, tater tots makes it irresistible. Just thinking about it makes my stomach rumble!

Here’s what you need for this dish:

Cajun Tater Tot Casserole Ingredients:

To create this casserole, you’ll need several ingredients, some of which you may already have, while others may require a shopping trip. Here’s the complete list.

ANDOUILLE SAUSAGE:

A spiced smoked sausage from France, it is commonly used in Cajun and Creole cuisines. It’s flavored with spices such as garlic, onions, and cayenne.

MUSHROOMS:

I prefer using crimini mushrooms, but white button mushrooms work as well.

SWISS CHARD:

This leafy green has a subtly sweet taste when cooked. You can choose green, red, or rainbow chard. If chard isn’t available, spinach can be substituted.

OLIVE OIL AND BUTTER:

Used to sauté the chard and help create the gravy.

GARLIC

ONIONS

CAJUN SEASONING:

You can either use a pre-made blend or follow my DIY Cajun Seasoning recipe.

BEEF BROTH:

Opt for low sodium beef broth. Because andouille sausage is slightly salty, it’s best that the broth does not contribute too much salt to the overall dish.

FLOUR:

This ingredient is used for thickening the gravy.

MILK:

To ensure the gravy has a creamy consistency. PEPPER JACK CHEESE: This will add a bit of spice.

MOZZARELLA:

For the best melting effect, it’s advisable to shred your cheese rather than using pre-shredded options.

TATER TOTS:

The quantity needed will vary based on the size of the casserole dish you select. For my 9-inch pie pan, I used about 40 tater tots.

PARSLEY:

For garnishing if you wish.

Step by Step Photos and Instructions:

1. Although this casserole appears to have many steps, I assure you it’s quite straightforward! Just follow these step by step directions.
2. Sauté the chard, let it cool, then remove excess moisture with paper towels. Sauté the mushrooms and onions, then add flour and continue cooking for one minute.
3. Pour in the broth and milk, simmering until the mixture thickens.
4. Assemble the casserole.
5. Add the remaining cheese on top and bake.

STEP 1:

In a large frying pan, warm olive oil over medium heat. Introduce the chard and minced garlic. Sauté until the chard begins to wilt and release its moisture, which should take around 2 to 3 minutes. Season with salt and pepper to preference and set it aside to cool.

STEP 2:

Use the same pan to prepare the gravy. Combine olive oil and butter and heat until the butter has melted. Add the onions and mushrooms, cooking until they are golden brown and caramelized, approximately 10 minutes. Sprinkle flour on top and allow it to cook for 1 minute.

STEP 3:

Gradually mix in beef broth and milk, cooking until the gravy starts to become thick. Stir in cajun seasoning, then adjust seasoning with salt and pepper to your liking.

STEP 4:

After the chard has cooled down, wrap it in paper towels and press to remove any excess water. This step will help ensure that the finished dish does not become too watery.

STEP 5:

It’s time to create the casserole. Begin by layering the andouille sausage in the bottom of a 9-inch pie dish. Follow this with the chard mixture, then pour the mushroom gravy on top. Add 1/2 of the cheese followed by the tater tots. Bake in a preheated oven for 25 to 30 minutes, or until the tater tots start to brown.

STEP 6:

Add the remaining cheese on top of the casserole and bake for an additional 10 minutes, until the cheese is melted and bubbly, and the tater tots are golden brown and fully cooked. Allow the casserole to rest for 5 minutes, garnish with fresh parsley if you wish, and then serve.

Storage and Leftovers:

Keep any leftover casserole in the refrigerator and consume within 3 to 4 days. To reheat, you can use the microwave for 30 seconds to 1 minute, or place it in a 350-degree oven until heated through.

Note:

This recipe was initially published as “Andouille and Chard Tater Tot Casserole” in 2013. It was updated in 2025, featuring new photos, detailed instructions, nutrition details, and a new title: “Cajun Tater Tot Casserole. ” Andouille and Chard Tater Tot Casserole
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 597 kcal

Ingredients:

• 2 tablespoons olive oil (divided)
• 8 cups chopped chard
• 3 cloves minced garlic
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 diced yellow onion
• 1 1/2 cups sliced mushrooms
• 1 cup low-sodium beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon cajun seasoning
• 3/4 cup whole milk
• 50 tater tots (about 3 cups)
• 12 ounces sliced andouille sausage
• 1 1/2 cups shredded pepper jack cheese
• 1 cup shredded mozzarella

Instructions.

1. Preheat your oven to 425 degrees. Grease a deep dish pie pan that is 9 inches in size with butter.
2. In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped chard and minced garlic. Cook for around 2 to 3 minutes, just until the chard becomes wilted. Adjust the flavor with salt and pepper. Move the mixture to a plate and let it rest.
3. Using the same skillet, heat the other tablespoon of olive oil along with some butter over medium heat until the butter has melted. Add onions and mushrooms to the pan. Cook them until they become tender and start to brown, for about 10 minutes. Sprinkle flour on top and cook for one minute. Gradually whisk in the broth, and then add the milk while whisking slowly. Wait until the mixture thickens slightly, which should take about 3 minutes. Stir in the cajun seasoning, and adjust the flavor with salt and pepper if needed. Take off the heat.
4. Place the sliced andouille sausage at the bottom of the greased pie pan.
5. In a bowl, mix pepper jack and mozzarella cheese.
6. Once the chard has cooled, use paper towels to remove any extra moisture from it. Spread the chard over the sausage layer. Next, pour the mushroom gravy on top. Sprinkle half of the cheese mixture over everything. Add a layer of tater tots. Bake in the preheated oven for 25 minutes. After removing it from the oven, add the remaining cheese on top. Put it back in the oven and bake for an additional 10 minutes, or until the cheese melts, the edges bubble, and the tater tots are golden and crispy.
7. Let it sit for 5 minutes before serving.

Notes

It’s crucial to remove the extra moisture from the chard. If it still has water, it will release it while cooking and make the final dish watery.
You can also prepare this in a 9×13 casserole dish; just use more tater tots. Nutrition information is for estimation only.

Nutrition

• Calories: 597kcal
• Carbohydrates: 29g
• Protein: 27g
• Fat: 43g
• Saturated Fat: 16g
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 17g
• Trans Fat: 0. 2g
• Cholesterol: 97mg
• Sodium: 1294mg
• Potassium: 842mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 3578IU
• Vitamin C: 21mg
• Calcium: 390mg
• Iron: 3mg