Tater Tot Casserole
This cozy tater tot casserole layers savory ground beef, vegetables, creamy sauce, cheese, and crisp potato tots in one baking dish. It is easy to assemble and made for busy weeknights.
Total
60 min
Servings
6 servings
Level
Easy
Tater tot casserole is the kind of dinner that feels familiar even if every family makes it a little differently. The basic idea is simple: a hearty filling goes into a baking dish, then frozen tots bake on top until golden and crisp.
This version uses ground beef, onion, mixed vegetables, condensed soup, and cheddar cheese. The filling is creamy but not soupy, and the tots stay on top so they can brown properly.
Serve it with a green salad, steamed broccoli, or pickles on the side to balance the richness. Leftovers reheat well, which makes this a practical meal for school nights, potlucks, and casual family dinners.
01What you'll need
Ingredients
13 items · 6 servings
- 1 tablespoon olive oil or neutral cooking oil
- 1 small yellow onion, diced
- 1 pound ground beef, 85% to 90% lean
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce, optional
- 1 can (10.5 ounces) condensed cream of mushroom soup or cream of chicken soup
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups frozen mixed vegetables, such as peas, carrots, corn, and green beans
- 1 1/2 cups shredded cheddar cheese, divided
- 1 bag (28 to 32 ounces) frozen tater tots, not thawed
- 2 tablespoons sliced green onions or chopped parsley, optional, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or a little oil.
2. Cook the onion
Warm the oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring often, until it softens and turns a little translucent.
3. Brown the beef
Add the ground beef, salt, pepper, and garlic powder. Cook for 6 to 8 minutes, breaking the meat into small pieces with a spoon, until no pink remains. Drain off extra fat if there is more than a tablespoon in the pan.
4. Make the creamy filling
Turn off the heat. Stir in the Worcestershire sauce, condensed soup, sour cream, frozen vegetables, and 1 cup of the cheddar cheese. Mix until everything is evenly coated. Taste a small spoonful and add a little more salt or pepper if needed.
5. Fill the baking dish
Spread the beef mixture evenly in the prepared baking dish. Smooth the top with a spoon so the tots have a level surface to sit on.
6. Add the tots
Arrange the frozen tater tots over the filling in a single layer. They can touch, but try not to pile them up. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
7. Bake until bubbling
Bake for 35 to 45 minutes, until the filling is bubbling around the edges and the tots are golden and crisp. If you want extra browning, broil for 1 to 2 minutes at the end, watching closely so the tots do not burn.
8. Rest and serve
Let the casserole rest for 5 to 10 minutes before serving. This short rest helps the filling thicken so it scoops cleanly. Top with green onions or parsley, if using.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the beef filling up to 24 hours ahead and refrigerate it in the baking dish, covered. Add the frozen tots right before baking so they stay crisp. Add 5 to 10 minutes to the bake time if the filling is cold from the fridge.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in a 350°F oven or air fryer for the crispiest tots, or use the microwave if you do not mind a softer top.
- Freezing: You can freeze the baked casserole, but the tots will be softer after thawing. For a better texture, freeze just the cooked filling for up to 2 months, then thaw, top with frozen tots, and bake.
- Meat swaps: Ground turkey, ground chicken, or plant-based ground meat can replace the beef. If using lean poultry, add an extra teaspoon of oil so the filling does not taste dry.
- Soup swaps: Cream of mushroom gives a classic savory flavor. Cream of chicken is milder. Cream of celery works too, especially if you are adding extra vegetables.
- Vegetable swaps: Use frozen corn, peas, green beans, or broccoli florets. Keep the total amount around 2 cups so the filling does not become watery or overcrowded.
Cook's note
Condensed soup is thick and concentrated, so do not dilute it with water or milk for this recipe. The moisture from the beef, sour cream, and vegetables loosens it enough as the casserole bakes.
04Frequently asked
Questions & answers
Do I need to thaw the tater tots first?
No. Use the tots straight from the freezer. Frozen tots hold their shape better and crisp as they bake on top of the casserole.
Why is my tater tot casserole watery?
It may have too many vegetables, undrained beef fat, or added liquid. Drain excess fat from the skillet, keep the vegetables to about 2 cups, and use condensed soup without adding water or milk.
Can I make tater tot casserole without canned soup?
Yes. Make a quick white sauce instead: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then slowly whisk in 1 cup milk or broth. Cook until thick, season well, and use it in place of the condensed soup.
How do I get the tots extra crispy?
Keep them in a single layer, bake the casserole uncovered, and give it enough time in the oven. For more browning, use the broiler for the last 1 to 2 minutes, but watch carefully.
Can I add more cheese?
Yes, but add it with balance. Too much cheese inside the filling can make it greasy. Try adding an extra 1/2 cup on top during the last 10 minutes of baking.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat27 g
- 35%
- Saturated Fat12 g
- 62%
- Cholesterol86 mg
- 29%
- Sodium634 mg
- 28%
- Total Carbohydrate7.9 g
- 3%
- Dietary Fiber1.7 g
- 6%
- Total Sugars3.8 g
- Protein23 g
- 45%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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