Tater Tot Casserole

Tater tot casserole is pure Midwestern comfort: seasoned beef and vegetables in a creamy sauce, crowned with a golden blanket of crispy tater tots and melted cheddar. One dish, zero fuss, and a table full of happy eaters.

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Servings

6 servings

Calories

700

Ingredients

• 1 1/2 lb (680 g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 2 cups frozen mixed vegetables (corn, peas, green beans)
• 2 cups shredded cheddar cheese, divided
• 1 bag (32 oz) frozen tater tots
• 1 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Brown the beef and onion in a large skillet over medium-high heat, 6 to 7 minutes, then stir in the garlic.
2. Drain the fat, then stir in the cream of mushroom soup, sour cream, garlic powder, salt, and pepper. Fold in the frozen vegetables and 1 cup of the cheddar cheese.
3. Spread the beef mixture evenly in the baking dish. Arrange the tater tots in neat rows over the top with no gaps, so the crust bakes up golden and crunchy.
4. Bake 30 minutes until the tots are starting to crisp and the filling bubbles at the edges.
5. Sprinkle the remaining cheddar over the tots and bake 10 more minutes until the cheese is melted and the tots are deeply golden.
6. Rest 10 minutes so the layers set, then scoop and serve. A dollop of sour cream on top is never wrong.

Pro tips

• Arrange the tots in a single tight layer; gaps in the topping let the filling bubble through and get soggy.
• Do not thaw the vegetables; they cook through in the oven and hold their texture better.
• Season the beef mixture boldly, since the creamy soup mutes flavors as it bakes.
• Reheat leftovers in the oven so the tots turn crispy again.

Frequently asked questions