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If you love shepherd’s pie, you’ve got to try this Tater Tot Casserole! It’s the ultimate lazy-girl version, with tots instead of mashed potatoes, melty cheese, hearty beef, and total comfort in every bite. The kids will absolutely devour it.
Why You’ll Be Totally Tater Obsessed
- Crispy Top, Creamy Center: That golden tot topping adds crunch to every bite of the rich, hearty filling underneath.
- Kid-Approved Meal: When tater tots are involved, even picky eaters are all in!
- Easy Clean Up: Simple ingredients, easy prep, and hardly any mess to clean up!
- Totally Customizable: Toss in veggies, swap proteins, or spice it up. This dish is so easy to make your own.
Tater Tot Hotdish Ingredients
- Veggies: Skip the peas and carrots, or swap in about 1½ cups of your favorite veggies, such as green beans, corn, or whatever your family loves (fresh, canned, or frozen all work!).
- Soup: Use any creamy condensed soup. Cream of chicken, onion, or cheese all make great substitutes for cream of mushroom.
- Protein: Switch up the meat with ground turkey, chicken, pork, sausage, or even chopped crispy bacon for extra flavor.
- Cheese: I skip the cheese topping to keep the tots crisp, but you can split it, half on the meat, half on the tots, or add extra on top if you love it cheesy.
How To Make Tater Tot Casserole
Alright, let’s make the magic happen! This easy tater tot casserole recipe comes together in just a few simple steps. Whip up some simple buttermilk biscuits, and dinner is served!
- Cook the Beef, Onion, and Garlic: Preheat the oven to 350ºF. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside. Heat a 12 or 14-inch skillet over medium-high heat and add the ground beef. Cook and break up the beef for 7-10 minutes until no pink remains. Drain off any grease and reduce the heat to medium before adding the onion and garlic to the skillet. Stir and cook for 1-2 minutes.
- Mix in the Sauce, Veggies, and Soup: Add the Worcestershire sauce, parsley, peas, carrots, and cream of mushroom soup to the skillet and cook for 1-2 minutes, just until heated through. Season with salt and ground black pepper to taste.
- Transfer and Add Cheese: Add the beef mixture to the bottom of the prepared baking dish. Cover it evenly with the cheddar cheese.
- Add Tater Tots and Bake: Add an even layer of tater tots on top. You may not need all of them, depending on the brand and size of the tater tots. Bake uncovered for 35-40 minutes, until the tater tots are crispy on top and the edges of the casserole are bubbling. Let it sit for 5 minutes before serving.
Make-Ahead & Freezer Instructions
- To Freeze Unbaked: Wrap the assembled tater tot casserole in 2–3 layers of plastic wrap, then 1–2 layers of heavy-duty foil.
- When Ready to Cook: Bake straight from frozen at 350°F for 60–75 minutes. Keep it covered for the first 25 minutes, then uncover and bake until the center reaches 165°F. Baking times may vary, so use a thermometer to check doneness.
How to Store and Reheat Leftovers
- In the Fridge: Store leftover tater tot casserole in the refrigerator, tightly wrapped or in an airtight container, for up to 5 days.
- Reheating: To reheat, bake at 350°F for 15–20 minutes until the center reaches 165°F, or microwave in 30-second increments until warmed through.
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Tater Tot Casserole
A comfort food favorite made with seasoned beef, melty cheese, and golden tater tots.
Ingredients
- 2 pounds lean ground beef
- 2 cups finely diced onion about 1 medium onion
- 2 tablespoons minced garlic about 5-6 cloves
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried parsley
- 3 cups thawed frozen peas and carrots
- 2 (10.5-ounce) cans cream of mushroom soup or cream of chicken soup
- 3 cups shredded cheddar cheese
- 1 (32-ounce) bag frozen tater tots more or less as needed
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
- Heat a 12 or 14-inch skillet over medium-high heat and add 2 pounds lean ground beef. Cook and break up the beef for 7-10 minutes until no pink remains. Drain off any grease and reduce the heat to medium before adding 2 cups finely diced onion and 2 tablespoons minced garlic to the skillet. Stir and cook for 1-2 minutes.
- Add 2 tablespoons Worcestershire sauce, 2 teaspoons dried parsley, 3 cups thawed frozen peas and carrots, and 2 (10.5-ounce) cans cream of mushroom soup, and cook for 1-2 minutes, just until heated through. Season with salt and ground black pepper to taste.
- Add the beef mixture to the bottom of the prepared casserole dish. Cover it evenly with 3 cups shredded cheddar cheese, followed by 1 (32-ounce) bag frozen tater tots arranged in an even layer on top. You may not need all of them, depending on the brand and size of the tater tots.
- Bake uncovered for 35-40 minutes, until the tater tots are crispy on top and the edges of the casserole are bubbling. Let it sit for 5 minutes before serving.
Notes
Store leftovers in the fridge for up to 5 days in an airtight container. Reheat at 350°F for 15–20 minutes or microwave in 30-second bursts until hot.
Nutrition
Calories: 509kcalCarbohydrates: 36gProtein: 34gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 93mgSodium: 1192mgPotassium: 813mgFiber: 4gSugar: 2gVitamin A: 4336IUVitamin C: 14mgCalcium: 288mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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