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Tater Tot Casserole

Tater tot casserole with golden, crispy tater tots blanketing a savory ground beef and creamy mushroom filling. Cheese melts underneath the crunchy potato crust for a hearty hotdish-style family dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 2 lb ground beef
  • 1 onion
  • 3 garlic
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 cup shredded cheddar cheese
Tater tot layer
  • 2 cup shredded cheddar cheese divided, use remaining for topping
  • 1 bag (32 oz) frozen tater tots

Equipment

  • 1 sheet pan

Method
 

Prep and heat the oven
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, then set it aside. Use a visible sheen of oil so the casserole releases cleanly.
Brown the beef and build the filling
  1. Brown the ground beef with the diced onion over medium-high heat until the beef is no longer pink. Drain off excess fat so the filling stays creamy instead of greasy.
  2. Add the minced garlic and cook for 30 seconds, then season with garlic powder, onion powder, salt, and black pepper. Stir until fragrant with an even coating.
  3. Stir in the cream of mushroom soup, cream of chicken soup, sour cream, milk, and 1 cup of shredded cheddar cheese until smooth. Keep stirring until no streaks remain and the mixture looks glossy.
  4. Transfer the filling to the greased baking dish and spread evenly. Level it so the tater tots bake uniformly over the surface.
Layer and bake
  1. Layer the frozen tater tots over the top in a single layer. Press them lightly so they sit evenly without gaps.
  2. Bake uncovered for 40 minutes at 375°F until the edges look set and the tops start turning golden. Watch for visible browning through the gaps.
  3. Sprinkle the remaining cheddar cheese over the tater tots and bake for 10 more minutes at 375°F. Bake until the cheese is melted and the tater tots are deep golden.

Notes

Pro tip: drain the beef well before adding the soups to prevent a watery casserole. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because tater tots can soften after thawing. For a lighter option, use low-fat sour cream and part-skim cheddar to reduce calories without changing the method.