I put together an Easy Tater Tot Casserole with seasoned ground beef and a clever pantry hack that slashes prep time and makes weeknight dinner effortless.
I’ve been making a Simple And Delicious Tater Tot Casserole so long I can almost do it with my eyes closed, but every time it comes out a little different and that’s the fun. It’s got browned ground beef folded into a creamy layer and crowned with a mountain of tater tots that get shockingly crisp in the oven.
And I keep tweaking it because I’m obsessed with finding the Best Tater Tot Casserole, and honestly it’s become my go-to Easy Tater Tot Casserole for chaotic weeknights. Read on if you want something satisfying but not predictable.
Ingredients
- Ground beef brings protein and iron, a bit fatty though, makes the casserole hearty.
- Onion adds sweetness and crunch when cooked, gives flavor depth, not many calories.
- Creamy soup gives moisture, adds savory umami, it’s high in sodium and calories.
- Peas and carrots add color fiber and vitamins, little sweetness, boosts nutrition.
- Cheddar melts into gooey goodness, supplies calcium protein and lots of fat.
- Tater tots give crispy topping and carbs, they’re convenient but processed and oily.
- Worcestershire adds tang and savory zip, tiny amount goes a long way.
Ingredient Quantities
- 1 lb (450 g) ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (about 8 oz) shredded cheddar cheese
- 1 (32 oz) bag frozen tater tots
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish, just a light swipe with oil or butter.
2. In a large skillet over medium-high heat brown 1 lb ground beef with the diced onion, breaking the meat up as it cooks; when almost done add the minced garlic and cook another 30–60 seconds.
3. Drain excess fat from the skillet, then stir in the can of cream of mushroom soup, 1/2 cup milk, 1 cup frozen mixed vegetables (no need to thaw), 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper; let it simmer a couple minutes so everything warms through and the sauce thickens a bit, taste and tweak seasoning if needed.
4. Remove skillet from heat and fold in about 1 cup of the shredded cheddar cheese so the filling is cheesy and holds together, reserve the other cup for topping.
5. Spread the beef and veggie mixture evenly into the prepared baking dish, press it down slightly so it’s compact.
6. Arrange the frozen tater tots in a single layer over the filling, snug but not piled too high; for crispier tots you can bake them on a sheet for 10 minutes first or spray them lightly with oil before placing.
7. Sprinkle the remaining 1 cup cheddar evenly over the tater tots, or save a little to melt and brown at the end.
8. Bake uncovered for 25–35 minutes until the tater tots are golden and the cheese is bubbly; if you par-baked the tots reduce bake time by about 10 minutes, and if the tops brown too fast move the dish to a lower rack.
9. If you want extra browning, pop it under the broiler for 1–2 minutes but watch it closely, then let the casserole rest 5–10 minutes so it firms up and slices better.
10. Serve warm. Leftovers: cover and refrigerate up to 3–4 days, or freeze portions for up to 2 months. Reheat in a 350°F oven until heated through so the tots stay crispier than the microwave.
Equipment Needed
1. Large skillet or frying pan (12 inch) for browning the beef
2. Wooden spoon or sturdy spatula to break up the meat and stir
3. Can opener for the condensed soup
4. Measuring cups and spoons for milk, veggies and seasonings
5. 9×13 inch baking dish, lightly greased
6. Baking sheet plus parchment or foil if you want to par bake the tots for extra crisp
7. Box grater or bowl with pre shredded cheddar ready to go
8. Oven mitts and a spatula or tongs to serve and handle the hot dish
FAQ
Simple And Delicious Tater Tot Casserole Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or ground chicken (both leaner so add a splash of oil or a little extra seasoning), or use plant based crumbles for a vegetarian version — they usually work straight from the package.
- Condensed cream of mushroom soup: use condensed cream of chicken or cream of celery instead, or make a quick homemade white sauce by cooking 2 tbsp butter, 2 tbsp flour, then whisking in 1 cup milk and a handful of sautéed mushrooms till thick.
- Milk: replace with evaporated milk or half and half for a richer, creamier filling, or use unsweetened almond or oat milk if you need dairy free (pick a neutral flavor).
- Shredded cheddar cheese: try Monterey Jack or Colby for milder melt, mozzarella for gooey stretch, or Pepper Jack if you want a little kick; dairy free shredded cheese also melts fine if you prefer vegan.
Pro Tips
– Par-bake the tots for extra crunch. Put them on a sheet for about 8–12 minutes till they start to get color, then finish the whole casserole in the oven so the topping stays crisp instead of soggy.
– Drain the cooked beef really well and blot with paper towels if needed. Too much grease will make the filling runny, and a drier filling slices cleaner and holds the tots up better.
– Taste and boost the filling before it goes in the pan. A splash more Worcestershire, a pinch of smoked paprika or a little mustard powder wakes it up, and a squeeze of lemon or splash of vinegar brightens bland casserole flavors.
– Let it rest 8–10 minutes after baking, don’t slice right away. It firms up and you get neater pieces. For leftovers reheat in a 350°F oven or air fryer so the tots get crisp again, not chewy from the microwave.
Simple And Delicious Tater Tot Casserole Recipe
I put together an Easy Tater Tot Casserole with seasoned ground beef and a clever pantry hack that slashes prep time and makes weeknight dinner effortless.
6
servings
805
kcal
Equipment: 1. Large skillet or frying pan (12 inch) for browning the beef
2. Wooden spoon or sturdy spatula to break up the meat and stir
3. Can opener for the condensed soup
4. Measuring cups and spoons for milk, veggies and seasonings
5. 9×13 inch baking dish, lightly greased
6. Baking sheet plus parchment or foil if you want to par bake the tots for extra crisp
7. Box grater or bowl with pre shredded cheddar ready to go
8. Oven mitts and a spatula or tongs to serve and handle the hot dish
Ingredients
1 lb (450 g) ground beef
1 small onion diced
2 cloves garlic minced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1 cup frozen mixed vegetables (peas and carrots)
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
2 cups (about 8 oz) shredded cheddar cheese
1 (32 oz) bag frozen tater tots
Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish, just a light swipe with oil or butter.
- In a large skillet over medium-high heat brown 1 lb ground beef with the diced onion, breaking the meat up as it cooks; when almost done add the minced garlic and cook another 30–60 seconds.
- Drain excess fat from the skillet, then stir in the can of cream of mushroom soup, 1/2 cup milk, 1 cup frozen mixed vegetables (no need to thaw), 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper; let it simmer a couple minutes so everything warms through and the sauce thickens a bit, taste and tweak seasoning if needed.
- Remove skillet from heat and fold in about 1 cup of the shredded cheddar cheese so the filling is cheesy and holds together, reserve the other cup for topping.
- Spread the beef and veggie mixture evenly into the prepared baking dish, press it down slightly so it's compact.
- Arrange the frozen tater tots in a single layer over the filling, snug but not piled too high; for crispier tots you can bake them on a sheet for 10 minutes first or spray them lightly with oil before placing.
- Sprinkle the remaining 1 cup cheddar evenly over the tater tots, or save a little to melt and brown at the end.
- Bake uncovered for 25–35 minutes until the tater tots are golden and the cheese is bubbly; if you par-baked the tots reduce bake time by about 10 minutes, and if the tops brown too fast move the dish to a lower rack.
- If you want extra browning, pop it under the broiler for 1–2 minutes but watch it closely, then let the casserole rest 5–10 minutes so it firms up and slices better.
- Serve warm. Leftovers: cover and refrigerate up to 3–4 days, or freeze portions for up to 2 months. Reheat in a 350°F oven until heated through so the tots stay crispier than the microwave.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 373g
- Total number of serves: 6
- Calories: 805kcal
- Fat: 48.7g
- Saturated Fat: 18.3g
- Trans Fat: 0.5g
- Polyunsaturated: 4.2g
- Monounsaturated: 11.7g
- Cholesterol: 96.7mg
- Sodium: 1110mg
- Potassium: 583mg
- Carbohydrates: 69.5g
- Fiber: 5.8g
- Sugar: 4.7g
- Protein: 32g
- Vitamin A: 1998IU
- Vitamin C: 3.3mg
- Calcium: 312mg
- Iron: 1.7mg
