Tater Tot Casserole
An easy Tater Tot Casserole with ground beef, vegetables, cheese, and crispy potatoes.
Servings: 8 servings
Equipment
- 9x13 inch baking dish
- large skillet
- mixing bowl (large)
Ingredients
- 1 pound lean ground beef
- ½ cup onion chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1 can condensed Cheddar cheese soup (10.5 ounces)
- 1 tablespoon Worcestershire sauce
- 1 can green beans (14.5 ounces), drained
- 1 can whole kernel corn (14.5 ounces), drained
- 1 cup shredded Cheddar cheese
- 1 bag frozen tater tots 32 ounces, as needed
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set it aside.
- Brown and crumble the ground beef, onion, garlic, salt, and pepper in a skillet until the beef is cooked through and no longer pink. Drain if necessary.1 pound lean ground beef, ½ cup onion, 3 cloves garlic, salt and pepper
- In a large bowl, combine the ground beef mixture, cream of mushroom soup, cheese soup, Worcestershire sauce, green beans, corn, and 1 cup of Cheddar cheese.1 can condensed cream of mushroom soup, 1 can condensed Cheddar cheese soup, 1 tablespoon Worcestershire sauce, 1 can green beans, 1 can whole kernel corn, 1 cup shredded Cheddar cheese
- Spread the ground beef mixture into the prepared baking dish. Evenly spread the frozen tater tots over the top.1 bag frozen tater tots
- Bake for 40-45 minutes or until the tater tots are cooked through and the casserole is bubbling.
- Sprinkle the remaining 1 cup of cheese over the top and continue baking for an additional 5-7 minutes or until melted.1 cup shredded Cheddar cheese
- Serve immediately.
Notes
🥡 Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
♨️ Reheating: Reheat in a 350°F oven until the center reaches 165°F. Microwave individual portions until heated through.
❄️ Freezing: Freeze cooled portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
💡 Tips: Drain excess grease from the beef. Keep tater tots frozen until baking and arrange them evenly for a crisp topping.
🍳 Alternate Methods: For a smaller batch, use an air fryer-safe dish and cook at 350°F until the filling reaches 165°F and the tots are golden. Check early since air fryers vary.
Slow Cooker: Brown the beef with the onion and garlic and drain well. Stir in both soups, Worcestershire sauce, drained vegetables, and 1 cup Cheddar cheese. Transfer to a greased 5- to 6-quart slow cooker. Arrange the frozen tater tots over the filling, cover, and cook on LOW for about 3-4 hours, until heated through and the potatoes are tender. Sprinkle with the remaining cheese, cover, and cook for 10-15 minutes, until melted, then serve. The tots will be soft, not crisp. For a crispy topping, bake or air fry the tots separately according to package directions, then add them just before serving. Do not start with frozen raw ground beef.
♻️ Leftovers: Reheat individual portions in an air fryer to crisp the potatoes, or serve with a fresh side salad.
📝 Notes: Depending on preference and dish size, you may not need all the tater tots. My family likes the whole bag. Cream of celery or cream of chicken soup can replace other condensed soup flavors.
Nutrition
Calories: 435kcal | Carbohydrates: 44g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1275mg | Potassium: 873mg | Fiber: 4g | Sugar: 3g | Vitamin A: 444IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 3mg
