Tater Tot Casserole
A hearty and delicious Tater Tot Casserole combining layers of savory beef, creamy soup, and crispy tater tots, perfect for busy weeknights or family gatherings.
Ingredients
Meat and Vegetables
- 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
Sauce and Topping
- 2 cans cream of mushroom soup (or cream of chicken soup) 10.5 ounces each
- 3 cups shredded cheddar cheese
- 1 bag frozen tater tots 32 ounces, more or less as needed
Seasoning
- to taste Salt
- to taste Ground black pepper
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch casserole dish with nonstick cooking spray. Set 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.
- Reduce the heat to medium and add the diced onion and minced garlic to the skillet. Stir and cook for 1-2 minutes.
- Add Worcestershire sauce, dried parsley, thawed peas and carrots, and cream of mushroom soup. Cook for 1-2 minutes until heated through. Season with salt and ground black pepper to taste.
Assembly and Baking
- Transfer the beef mixture to the bottom of the prepared casserole dish. Cover it evenly with shredded cheddar cheese.
- Arrange the frozen tater tots in an even layer on top. You may not need all of them, depending on the brand and size.
- Bake uncovered for 35-40 minutes, until the tater tots are crispy on top and the edges are bubbling. Let it sit for 5 minutes before serving.
Notes
Serve hot from the oven. Add a side salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.