Tater Tot Casserole
Layers of crispy tater tots, creamy soup, tender beef, and melted cheddar make this the ultimate comfort casserole, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground beef Drain if not lean
- ½ onion diced onion
- 2 cloves garlic cloves, minced
- 1 Tbsp Worcestershire sauce
- 1 can green beans, drained (or corn, broccoli, or mixed veg) 15 oz
- 1 can cream of mushroom soup (or cream of chicken/bacon) 10.75 oz
- 2 cups shredded cheddar cheese
- 2 cups frozen tater tots
- Salt & pepper to taste
Optional Swaps
- Ground turkey or chicken for a lighter version
- Colby Jack or pepper jack cheese for a kick
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease an 8–9 inch baking dish.
- In a skillet, brown ground beef over medium-high heat. Drain.
- Stir in diced onion and cook for 4–5 minutes until translucent. Add minced garlic; cook for 1 minute.
- Stir in Worcestershire sauce, salt, and pepper.
Assembly
- Spread beef mixture evenly in the dish.
- Layer with cream of mushroom soup.
- Add green beans.
- Sprinkle cheddar cheese evenly on top.
- Finish with a full layer of tater tots.
Baking
- Bake for 35–40 minutes, until tater tots are golden and crispy and the casserole is bubbly.
- Season hot tater tots with a pinch of salt; let rest for 5 minutes before serving.
Notes
Store leftovers airtight in the fridge for up to 4 days. For freezing, bake, cool, then freeze for up to 3 months. Thaw overnight before reheating. Reheat at 350°F for 15–20 minutes covered, then uncover to crisp up the tots. Season each layer to keep the flavor balanced. Bake uncovered for the last 10 minutes or broil briefly for crispier tots. Freshly grated cheese melts better than pre-shredded. Using two cans of soup yields a creamier texture.