I whipped up an Easy Tater Tot Casserole with a clever shortcut and one unexpected ingredient you’ll be curious about.

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I love a recipe that gets dinner on the table fast, and this Easy Tater Tot Casserole has been my go-to when I need something satisfying without drama. With ground beef and tater tots working together it hits that perfect spot between salty and crunchy, and somehow people always want seconds.

There’s a little secret I use to keep the center from going mushy, and a tiny twist that makes the top actually taste like something special. I almost never share those bits, but trust me, this one changes your weeknight game.

Ingredients

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Ground beef: rich in protein and iron gives savory meaty depth and comfort.
Onion: adds sweetness and savory aroma supplies a bit of fiber and vitamins.
Garlic: small punch of flavor may support heart health aromatic and sharp.
Cream of mushroom soup: creamy binder adds sodium and umami makes it comforting.
Tater tots: mostly carbs and fat crunchy top layer kid friendly and filling.
Peas and carrots: add color fiber vitamins mild sweetness and a fresh bite.
Cheddar cheese: adds calcium and fat gooey melt salty tang for richness.

Ingredient Quantities

1 pound ground beef

1 medium onion

2 cloves garlic

1 can 10.5 oz condensed cream of mushroom soup (or cream of chicken)

1/2 cup milk

1 cup frozen peas and carrots

32 oz bag frozen tater tots

2 cups shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

How to Make this

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1. Preheat your oven to 375°F and spray a 9×13 inch casserole dish with cooking spray or rub with a little oil so nothing sticks.

2. Chop the onion and mince the garlic. In a large skillet over medium high heat brown 1 pound ground beef with the onion, breaking it up as it cooks, about 6 to 8 minutes. Add the garlic in the last minute. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

3. Drain excess fat from the pan, then stir in 1 tablespoon Worcestershire sauce.

4. Add the
10.5 oz can of condensed cream of mushroom (or cream of chicken) soup and 1/2 cup milk to the beef, stir until smooth and slightly warmed, it makes a creamy gravy. Stir in the 1 cup frozen peas and carrots so they heat through.

5. Fold 1 cup of the shredded cheddar into the beef mixture for extra creaminess, then spread the whole meat-veg mixture evenly into the prepared casserole dish.

6. Cover the filling completely with the 32 oz bag of frozen tater tots, place them in a single layer as best you can so they crisp up evenly.

7. Sprinkle the remaining 1 cup shredded cheddar over the tater tots. If you want extra crisp, leave a little space between tots instead of packing them tight.

8. Bake covered loosely with foil for 25 minutes, then remove the foil and bake another 10 to 15 minutes until the tater tots are golden and cheese is bubbling. If the tots brown too fast, tent foil back over for a few minutes.

9. Let the casserole rest about 5 minutes before serving so it sets up, then scoop and enjoy.

Equipment Needed

1. Oven set to 375°F
2. 9×13 inch casserole dish, greased
3. Large skillet or frying pan for browning the beef
4. Cutting board
5. Chef’s knife
6. Wooden spoon or heatproof spatula to break up and stir the meat
7. Measuring cups and measuring spoons
8. Can opener and a large spoon or small colander to help drain fat
9. Aluminum foil to cover or tent while baking
10. Cheese grater if youre shredding cheese fresh

FAQ

1 pound ground beef

1 medium onion

2 cloves garlic

1 can 10.5 oz condensed cream of mushroom soup (or cream of chicken)

1/2 cup milk

1 cup frozen peas and carrots

32 oz bag frozen tater tots

2 cups shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

Q: Can I make this ahead? A: Yes. You can assemble the casserole, cover and refrigerate up to 24 hours. Bake straight from the fridge but add 5 to 10 extra minutes. For longer storage, freeze the filling (without tots) for up to 3 months, then thaw and assemble with fresh tots when ready to bake.

Q: How can I get the tater tots extra crispy? A: Bake at 400 F and avoid crowding the tots. If they still seem soft, broil 1 to 2 minutes at the end, watching closely so they don't burn. Par-baking tots on a sheet pan for 10 minutes then topping the casserole works too.

Q: Can I swap the ground beef for something else? A: Sure. Ground turkey, chicken, or Italian sausage all work. If you use turkey or chicken, add a bit more salt or Worcestershire since they are milder.

Q: Is there a dairy free or gluten free option? A: For gluten free, use a GF cream soup or make a quick roux with GF flour and broth. For dairy free, use dairy free milk and shredded cheese alternatives and a dairy free cream soup substitute.

Q: How many does this serve? A: A 9×13 pan with these amounts feeds about 6 people as a main dish, maybe 8 if portions are smaller.

Q: Can I add more veggies? A: Absolutely, peas and carrots are basic but you can stir in corn, green beans, or diced bell pepper. Just keep the mix not too watery so the tots still brown.

Q: My casserole is soggy in the middle, what went wrong? A: Most likely too many wet ingredients or the tots were crowded. Next time reduce milk by a tablespoon or two, or bake a bit longer. Also letting it rest before cutting helps it firm up.

Simple And Delicious Tater Tot Casserole Recipe Substitutions and Variations

Ground beef: swap for 1 lb ground turkey or chicken for a leaner bake, or use 1 lb plant-based crumbles to make it vegetarian, or stir in 2 cups shredded rotisserie chicken if ya got it.
Condensed cream of mushroom soup: make a quick white sauce with 1 cup milk, 1 tbsp butter and 1 tbsp flour plus sautéed mushrooms, or mix plain Greek yogurt with a splash of milk for tangy creaminess.
Frozen tater tots: use 4 cups frozen hash browns or about 6 cups mashed potatoes for the same comfort-food vibe, or try sweet potato tots for a slightly sweeter twist.
Shredded cheddar cheese: swap with Monterey Jack, Colby Jack, or a 50/50 blend with mozzarella for extra melt, and add 1/4 cup grated Parmesan on top for sharper flavor.

Pro Tips

– Don’t dump all the fat after browning the beef, leave like 1 tablespoon for flavor, then blot or pour the rest off so it isn’t greasy. If you over-drain you’ll lose some flavor, but too much fat makes the casserole soggy.

– For extra crisp on the tots, space them a bit instead of packing them tight and set the casserole on a preheated baking sheet so the bottom gets heat fast. If you want even more crisp, a very quick 1-2 minute broil at the end helps, but watch it cause it goes from perfect to burned fast.

– Brighten the filling with a little acid or sharpness so it doesn’t taste flat — a teaspoon of Dijon mustard, a splash of vinegar, or a squeeze of lemon works wonders. Taste and adjust before topping, cause once it’s baked it’s harder to fix.

– This freezes and reheats well, so make ahead: assemble up to the point before adding tots, freeze flat in the dish, then top with frozen tots and cheese when you bake from frozen; expect to add extra baking time. Let it sit 10 minutes after baking before serving so it firms up and scoops clean.

Simple And Delicious Tater Tot Casserole Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I whipped up an Easy Tater Tot Casserole with a clever shortcut and one unexpected ingredient you'll be curious about.

Servings

servings

Calories

934

kcal

Equipment: 1. Oven set to 375°F
2. 9×13 inch casserole dish, greased
3. Large skillet or frying pan for browning the beef
4. Cutting board
5. Chef’s knife
6. Wooden spoon or heatproof spatula to break up and stir the meat
7. Measuring cups and measuring spoons
8. Can opener and a large spoon or small colander to help drain fat
9. Aluminum foil to cover or tent while baking
10. Cheese grater if youre shredding cheese fresh

Ingredients

1 pound ground beef
1 medium onion
2 cloves garlic
1 can 10.5 oz condensed cream of mushroom soup (or cream of chicken)
1/2 cup milk
1 cup frozen peas and carrots
32 oz bag frozen tater tots
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce

Directions

Preheat your oven to 375°F and spray a 9×13 inch casserole dish with cooking spray or rub with a little oil so nothing sticks.
Chop the onion and mince the garlic. In a large skillet over medium high heat brown 1 pound ground beef with the onion, breaking it up as it cooks, about 6 to 8 minutes. Add the garlic in the last minute. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Drain excess fat from the pan, then stir in 1 tablespoon Worcestershire sauce.
Add the
5 oz can of condensed cream of mushroom (or cream of chicken) soup and 1/2 cup milk to the beef, stir until smooth and slightly warmed, it makes a creamy gravy. Stir in the 1 cup frozen peas and carrots so they heat through.
Fold 1 cup of the shredded cheddar into the beef mixture for extra creaminess, then spread the whole meat-veg mixture evenly into the prepared casserole dish.
Cover the filling completely with the 32 oz bag of frozen tater tots, place them in a single layer as best you can so they crisp up evenly.
Sprinkle the remaining 1 cup shredded cheddar over the tater tots. If you want extra crisp, leave a little space between tots instead of packing them tight.
Bake covered loosely with foil for 25 minutes, then remove the foil and bake another 10 to 15 minutes until the tater tots are golden and cheese is bubbling. If the tots brown too fast, tent foil back over for a few minutes.
Let the casserole rest about 5 minutes before serving so it sets up, then scoop and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.