Pumpkin, Mushroom, and Spinach Tater Tot Casserole

Pumpkin, Mushroom, and Spinach Tater Tot Casserole

This pumpkin, mushroom, and spinach tater tot casserole is a cozy fall dish that everyone in your family will love.



  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced brown mushrooms
  • 1/2 cup diced onion
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups packed fresh spinach leaves
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup vegetable stock
  • 67 cups frozen tater tots


  1. Pre-heat your oven to 425°F.
  2. Warm the olive oil in a 9- or 10-inch oven-proof skillet over medium heat. Add the mushrooms and onions, and cook, stirring frequently, for about 5 minutes, or until they are softened and slightly browned. Add the garlic, thyme, salt and black pepper and cook until the garlic is fragrant, about 1-2 minutes. Stir in the spinach and cook until it’s wilted, about 2 minutes. Add the pumpkin purée and vegetable stock, stirring until everything is well combined. Remove the skillet from the heat. Taste and add additional salt and black pepper, if desired.
  3. Arrange the tater tots in a single layer over the base layer. Then transfer the skillet to your pre-heated oven. Bake the casserole for 25-30 minutes, or until the tater tots are golden brown.
  4. Remove the skillet from the oven and let the casserole rest for 5 minutes before serving.