Tater Tot Casserole

ByCole Matthews
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why make this recipe

Tater Tot Casserole is a perfect dish for busy families or gatherings. It’s a comforting meal that brings everyone together. The combination of flavors from the ground beef, creamy soup, and crispy tater tots creates a delicious and hearty dish. Plus, it’s simple to make and can be ready in no time!

how to make Tater Tot Casserole

Ingredients :

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 bag (32 ounces) frozen tater tots
  • Salt and pepper to taste

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is translucent. Drain any excess fat.
  3. Stir in the cream of mushroom soup and season with salt and pepper.
  4. In a greased 9×13 inch baking dish, layer the beef mixture, followed by a layer of tater tots, and then sprinkle with cheddar cheese.
  5. Bake in the preheated oven for 30-35 minutes or until the tater tots are golden brown and the cheese is melted.
  6. Let it cool slightly before serving.

how to serve Tater Tot Casserole

Serve the Tater Tot Casserole warm. You can add a side salad or some steamed vegetables for a complete meal. This dish is great for lunch or dinner and is a hit with both kids and adults.

how to store Tater Tot Casserole

If you have leftovers, let the casserole cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. You can store it in the refrigerator for up to three days. To reheat, simply warm it in the oven or microwave until heated through.

tips to make Tater Tot Casserole

  • Feel free to add some vegetables like mixed veggies, peas, or corn for extra nutrition.
  • If you prefer a spicier version, add some hot sauce or diced jalapeños to the beef mixture.
  • For a crispier topping, you can bake it a little longer and keep an eye on the tater tots.

variation

You can replace ground beef with ground turkey or chicken for a lighter option. Also, try using different soups like cream of chicken or cheddar cheese soup for a unique flavor twist.

FAQs

Can I use fresh potatoes instead of frozen tater tots?
Yes, you can slice fresh potatoes, but tater tots save time and add a unique texture.

Can I make this dish ahead of time?
Absolutely! You can prepare it the night before, just cover it and refrigerate before baking the next day.

Is Tater Tot Casserole good for freezing?
Yes, you can freeze it before or after baking. Just make sure to wrap it tightly to prevent freezer burn. Reheat thoroughly after thawing.

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Tater Tot Casserole

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: None
Print Recipe

Description

A comforting and hearty dish featuring ground beef, creamy soup, and crispy tater tots, perfect for busy families.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 bag (32 ounces) frozen tater tots
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is translucent. Drain any excess fat.
  3. Stir in the cream of mushroom soup and season with salt and pepper.
  4. In a greased 9×13 inch baking dish, layer the beef mixture, followed by a layer of tater tots, and then sprinkle with cheddar cheese.
  5. Bake in the preheated oven for 30-35 minutes or until the tater tots are golden brown and the cheese is melted.
  6. Let it cool slightly before serving.

Notes

Add mixed veggies, peas, or corn for extra nutrition. For a spicier kick, incorporate hot sauce or diced jalapeños.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 65mg

Keywords: casserole, tater tots, comfort food, family meal

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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