Tater Tot Casserole is a classic comfort food that is sure to satisfy any craving. This dish is made up of crispy and golden tater tots that are layered with savory ground beef, onions, and cream of mushroom soup. It's topped off with a generous amount of melted cheddar cheese, creating a mouthwatering and cheesy finish. This recipe is perfect for busy weeknights or potluck gatherings, and it's sure to be a crowd-pleaser for both kids and adults alike. With its simple and delicious flavors, Tater Tot Casserole is a true comfort food classic.
What is tater tot?
- The Midwest region of America is where tater tot casserole first appeared. In addition, it goes by the names "Hotdish" or "Tater Tot Hotdish."
- The term "hotdish" refers to a dish that is baked with starch, meat, canned or frozen veggies, and canned soup.
- The ingredients in "Tater Tot Casserole" are ground beef, veggies, canned soup, and tater tots.
- It's inexpensive, simple to prepare, and excellent for feeding a large group.
Ingredients
- 1 lb. Ground Beef
- 1 small yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup bell peppers, diced- any color
- 2 teaspoons Ketchup
- 3 teaspoons Yellow Mustard
- 1 Tablespoon tomato paste
- 2 Tablespoons Flour
- 1 cup frozen corn
- 2 ½ cups Cheddar Cheese, separated
- 32 oz. Tater Tots, frozen
For the Gravy/Sauce:
- 2 cups Beef Broth
- 1 chicken bouillon
- 1 teaspoon Soy Sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Optional
- 10.5 oz. low sodium cream of mushroom soup
How to make it?
Turn on the 375 degree oven.
Mix the ingredients for the gravy/sauce, then reserve. Two cups of beef broth, chicken bouillon, one teaspoon each of soy sauce, onion powder, and garlic powder. Place aside.
Get the beef mixture ready:
Over medium-high heat, cook/crumble the ground beef and onions until browned and well cooked. Add bell peppers and minced garlic. For 1-2 minutes, cook. Drain grease thoroughly.
Add a little salt & pepper, ketchup, mustard, and tomato paste for flavour. To blend, stir. The meat mixture should be sprinkled with flour, then combined. Cook for 2 minutes or until flour smell is gone.
Small splashes of the beef broth combination should be added, and a silicone spatula should be used to 'clean' the bottom of the pot so that more flavour may be added.
Corn is placed on top, followed by 2 cups of cheese.
For 40 minutes, bake. Remove from oven and sprinkle on an extra ½ cup of cheese. 5 more minutes of baking.
Choosing to top the beef with cream of mushroom soup is optional.
Assemble Casserole/Bake
Transfer to a 9 x 13 casserole dish that has been lightly oiled if your pan is not oven-safe.
Add a layer of frozen tater tots on top.
Before serving, you can garnish with chives and crispy bacon or bacon bits.
Make ahead method
fridge:
- Prepare the filling, then include the cheese and vegetables. Remove the tater tots. Up to two days, cover and store in the fridge.
- For 10 minutes, bake it with a cover at 375°. Add frozen tater tots after taking out of the oven.
- It should bake for 40 minutes uncovered. Add a further ½ cup of cheese and bake for 5 more minutes. Serve.
Freezer up to three months in advance:
- Prepare the filling, then include the cheese and vegetables. Remove the tater tots. For up to three months, wrap, label, and freeze.
- In the refrigerator, let it thaw over night. For 10 minutes, bake it with a cover at 375°. Add frozen tater tots after taking out of the oven.
- It should bake for 40 minutes uncovered.
Pro tips
- Don't bake this past 375 degrees; if you do, the base will become too hot and bubbly and the tater tots will sink into it.
- Use reduced sodium broth and soy sauce to reduce the sodium content. Although it can be skipped, the bouillon does provide a lovely depth of flavour.
- Although bell peppers aren't typically used in tater tot casserole, they do give the dish a great flavour and texture. You are allowed to omit if you'd rather.
- Green beans, mixed veggies or both can be substituted for corn.
- Instead of ground beef, you might use ground turkey.
- This recipe works nicely with a variety of cheeses. Feel free to try new things. A great option would be Monterey Jack, along with some Parmesan.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tater Tot Casserole
Ingredients
- 1 lb. Ground Beef
- 1 small yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup bell peppers, diced- any color
- 2 teaspoons Ketchup
- 3 teaspoons Yellow Mustard
- 1 Tablespoon tomato paste
- 2 Tablespoons Flour
- 1 cup frozen corn
- 2 ½ cups Cheddar Cheese, separated
- 32 oz. Tater Tots, frozen
For the Gravy/Sauce:
- 2 cups Beef Broth
- 1 chicken bouillon
- 1 teaspoon Soy Sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Optional
- 10.5 oz. low sodium cream of mushroom soup
Instructions
Prep Work:
- Preheat oven to 375 degrees.
- Combine the gravy/sauce ingredients and set aside. (2 c. beef broth, chicken bouillon, 1 tsp. soy sauce, 1 tsp. onion powder, and ½ tsp. garlic powder.) Set aside.
Prepare the Beef Mixture:
- Cook/crumble the ground beef with the onions over medium-high heat until browned and cooked through. Add minced garlic and bell peppers. Cook for 1-2 minutes. Drain grease well.
- Season lightly with salt/pepper, ketchup, yellow mustard, and tomato paste. Stir to combine.
- Sprinkle flour over the meat mixture and stir to combine. Cook for 2 minutes, until you can no longer smell flour.
- Add the beef broth mixture in small splashes and use a silicone spatula to “clean” the bottom of the pot, as this will add more flavor to the sauce. Don’t add the liquid too quickly in order to keep the base nice and thick.
- Bring to a boil, reduce to a simmer. Let it thicken and reduce for 5 minutes. Remove from heat.
- Optional: Spread cream of mushroom soup over the top of the beef if preferred.
Assemble Casserole/Bake
- If your skillet isn’t oven safe, transfer to a lightly greased 9 x 13 casserole dish. Top with corn, then with 2 cups of the cheese.
- Top with an even layer of frozen tater tots.
- Bake for 40 minutes. Remove from oven and add additional ½ cup cheese. Bake 5 more minutes.
- Optional: Garnish with chives and crispy bacon or bacon bits prior to serving.
Notes
Pro Tips
- Don't bake this any higher than 375°, otherwise the base gets too hot/bubbly and the tater tots sink down into it. (Trust me. 🥴)
- To control the sodium: Use low sodium broth and soy sauce. The bouillon can be omitted as well, but it does add a nice depth of flavor.
- Bell Peppers aren't traditionally included in tater tot casserole but they add a nice flavor and texture to the recipe. Feel free to omit if preferred.
- Canned or frozen green beans or mixed vegetables can also be used instead of corn.
- Ground turkey can be used instead of ground beef.
- A variety of cheeses work well in this recipe. Feel free to experiment. Monterey Jack would be an excellent choice as well as some Parmesan or Mozzarella.
Make Ahead Method
Refrigerator (up to 2 days ahead):- Prepare the filling, add the vegetables, and add the cheese. Don't add the tater tots. Cover and refrigerate for up to 2 days.
- Cover and bake it at 375° for 10 minutes. Remove from the oven and add frozen tater tots.
- Bake it uncovered for 40 minutes. Sprinkle additional ½ cup cheese, bake for 5 more minutes. Serve.
- Prepare the filling, add the vegetables, and add the cheese. Don't add the tater tots. Cover, label, and freeze for up to 3 months.
- Let it thaw overnight in the fridge. Cover and bake it at 375° for 10 minutes. Remove from the oven and add frozen tater tots.
- Bake it uncovered for 40 minutes. Sprinkle additional ½ cup cheese, bake for 5 more minutes. Serve.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers can be reheated in the microwave or baked at 350 in a lightly greased/covered casserole dish until heated through. (Amount of time depends on serving size.)
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