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Tater Tot Casserole Recipe
This Tater Tot Casserole Recipe is an easy, cheesy, family dinner everyone will love, blending savory ground beef, creamy sauce, and golden tots in one warm, cozy bake.
I first whipped up this classic casserole on a blustery November evening when my college-bound daughter was home for fall break. You know what? It felt like a big, comforting hug—just what we all needed. Over the years, I’ve tweaked it with healthier swaps—lean ground beef, extra veggies, a touch of Greek yogurt—and people still rave about that crispy, cheesy topping. According to Google Trends, searches for “tater tot casserole recipe” jump nearly 40% every autumn, so it really hits that seasonal sweet spot. Whether you’re feeding a crowd or craving some nostalgic comfort food on a weeknight, this casserole checks every box: family dinner, easy prep, budget-friendly, and oh-so-cheesy.
Why You’ll Love This Tater Tot Casserole Recipe
- Ultimate comfort food: Creamy sauce, browned beef, and crunchy tots in one dish
- Family-approved: Kids and picky eaters give it a thumbs-up 9 times out of 10
- Easy assembly: One skillet, one baking dish—minimal cleanup
- Cheesy goodness: Sharp cheddar and mozzarella melt into every bite
- Customizable: Swap beef for turkey or add peppers, mushrooms, even spinach
- Make-ahead friendly: Prep the night before, bake when you’re ready
- Cost-effective: Pantry staples keep this casserole budget-savvy
- Crowd-pleaser: Perfect for potlucks, football Sundays, or cozy dinners
Ingredients
• 1½ pounds lean ground beef (85/15 lean-to-fat ratio; turkey or plant-based crumbles work too)
• 1 medium yellow onion, finely chopped (Vidalia adds sweetness)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 cup frozen mixed vegetables (peas, carrots, corn)—optional for extra color
• 1 can (10.5 oz) condensed cream of mushroom soup (look for low-sodium labels)
• ½ cup plain Greek yogurt (or sour cream for creamier texture)
• 1 cup shredded sharp cheddar cheese (I love Cabot or Tillamook)
• 1 cup shredded mozzarella cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon black pepper, plus a pinch of sea salt
• 1 (32 oz) bag frozen tater tots (traditional or seasoned)
• Cooking spray or a tablespoon of butter (for greasing your pan)
Directions
-
Preheat & Prep
Preheat your oven to 400°F (204°C). Generously grease a 9×13-inch baking dish with cooking spray or softened butter so those tots don’t stick—trust me, foil liners can help here if you’re short on time. -
Brown the Beef
Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook about 5–7 minutes until no pink remains. Drain excess fat if needed (I usually leave a tablespoon for flavor). -
Sauté Onion & Garlic
Push beef to one side. Add chopped onion and garlic to the empty side of the pan. Sauté for 2–3 minutes until fragrant and lightly golden—your kitchen will smell amazing. -
Stir in Veggies & Sauce
Toss in frozen mixed vegetables (if using), then stir in mushroom soup, Greek yogurt, Worcestershire sauce, paprika, salt, and pepper. Simmer for 2 minutes until sauce bubbles and veggies soften. Give it a taste—adjust seasoning if needed. -
Layer the Casserole
Pour meat mixture into your prepared baking dish and spread into an even layer. Sprinkle half the cheddar and half the mozzarella on top—this sneaky layer adds gooey cheese throughout. -
Top with Tots & Cheese
Arrange tater tots in neat rows over the meat mixture; they’ll crisp up better than a haphazard pile. Sprinkle remaining cheddar and mozzarella over the tots. -
Bake to Perfection
Bake uncovered for 25–30 minutes, or until tots are golden and cheese is bubbly. For extra crunch, switch to broil for the last 1–2 minutes, watching closely so nothing burns. -
Rest & Serve
Let the casserole rest 5 minutes before slicing—those molten cheese rivers need a moment to settle. Dish out portions with a wide spatula, and don’t forget a drizzle of hot sauce or a sprinkle of fresh chives if you’re feeling fancy.
Servings & Timing
Makes 6–8 generous servings
Prep Time: 15 minutes (or 10 minutes if you’ve got chopped onions on hand)
Bake Time: 25–30 minutes
Rest Time: 5 minutes
Total Time: About 50 minutes from fridge to table
Variations
• Southwestern Style: Stir in 1 tsp chili powder and ½ cup black beans; top with pepper jack cheese.
• Veggie-Loaded: Swap half the tots for roasted cauliflower florets for extra nutrients.
• Bacon Lover’s Dream: Scatter cooked, crumbled bacon between layers.
• Gluten-Free: Use gluten-free cream soup and cornstarch-thickened sauce.
• Cheesy Ranch: Mix 2 tbsp ranch seasoning into the yogurt layer for tangy zip.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container up to 4 days—just cover dish with foil if you’re keeping it in the baking pan.
Freezer: Freeze portions in freezer-safe bags or containers for up to 3 months; label with date and bake instructions.
Reheat: Microwave individual servings 1–2 minutes or bake 15–20 minutes at 350°F until heated through and tots crisp up.
Make-Ahead: Assemble casserole (through Step 6), cover tightly, and refrigerate overnight; add cheese and bake as directed the next day.
Notes
• Tater Tot Tip: For extra crunch, let your tots sit at room temperature 10 minutes before baking—they’ll brown more evenly.
• Sauce Consistency: If your filling seems too thick, stir in a splash of milk; too thin, add a teaspoon of flour.
• Cheese Mix: A blend of sharp cheddar and Gruyère adds sophistication, but any melty cheese does the trick.
• Veggie Swap: Don’t love frozen peas? Sauté fresh spinach or bell peppers instead for vibrant flavor.
• Crowd Control: Double the recipe in a 9×13-inch pan when you’ve got hungry teenagers or potluck parties.
FAQs
Q: Can I make this vegetarian?
A: Absolutely—swap ground beef for plant-based crumbles and use vegetable broth or omit Worcestershire sauce.
Q: My cheese isn’t melting evenly; what happened?
A: Make sure your tots are arranged evenly and the oven is fully preheated—cold spots can leave cheese clumpy.
Q: Can I use hash browns instead of tater tots?
A: Yes, shredded hash browns work well—just pack them tightly and add an extra 5–10 minutes of bake time.
Q: Why is my casserole soggy?
A: Drain excess beef fat, avoid overloading liquid, and let it rest so moisture redistributes.
Q: What’s the best way to reheat for a crispy top?
A: Reheat in a 350°F oven uncovered, or hit it with the broiler for a minute at the end.
Q: Can I halve the recipe?
A: Sure—use an 8×8-inch dish and adjust bake time to about 20–25 minutes.
Q: Any tips for dairy-free diets?
A: Use dairy-free cheese and swap Greek yogurt for a soy- or coconut-based alternative.
Q: How do I keep leftovers from sticking?
A: Line your dish with parchment or foil before assembling for easy cleanup and no-stick reheating.
Conclusion
This Tater Tot Casserole Recipe is the ultimate cozy, cheesy bake that brings families together with minimal fuss. With customizable twists, easy make-ahead options, and foolproof layering, it’s sure to become your go-to comfort dinner. Give it a try, let me know how it turns out, and don’t forget to explore my creamy mashed potato casserole or skillet shepherd’s pie for even more hearty, crowd-pleasing meals!
Tater Tot Casserole
Ingredients
- 1.5 pounds lean ground beef (85/15 lean-to-fat ratio) turkey or plant-based crumbles work too
- 1 medium yellow onion, finely chopped Vidalia adds sweetness
- 2 cloves garlic, minced fresh for best flavor
- 1 cup frozen mixed vegetables (peas, carrots, corn) optional for extra color
- 1 can (10.5 oz) condensed cream of mushroom soup look for low-sodium labels
- 0.5 cup plain Greek yogurt or sour cream for creamier texture
- 1 cup shredded sharp cheddar cheese I love Cabot or Tillamook
- 1 cup shredded mozzarella cheese
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon smoked paprika or regular paprika
- 0.25 teaspoon black pepper plus a pinch of sea salt
- 1 bag (32 oz) frozen tater tots traditional or seasoned
- 1 tablespoon cooking spray or butter for greasing your pan
Instructions
- Preheat your oven to 400°F (204°C). Generously grease a 9×13-inch baking dish with cooking spray or softened butter.
- Heat a large skillet over medium-high heat. Add ground beef and cook until no pink remains. Drain excess fat if needed.
- Sauté chopped onion and garlic until fragrant and lightly golden.
- Add frozen mixed vegetables, then stir in mushroom soup, Greek yogurt, Worcestershire sauce, paprika, salt, and pepper. Simmer until bubbly.
- Pour meat mixture into baking dish, sprinkle with half the cheddar and mozzarella.
- Arrange tater tots in neat rows over the meat mixture, sprinkle remaining cheddar and mozzarella over the tots.
- Bake uncovered for 25–30 minutes until tots are golden and cheese is bubbly. Broil for extra crunch if desired.
- Let the casserole rest 5 minutes before slicing. Serve with hot sauce or fresh chives.
