Tater Tot Casserole
Classic Tater Tot Hotdish is the reliable freezer friendly meal your meal prep rotation needs. Assemble this hearty dinner ahead of time to feed a crowd or stash it for a stress-free night when you need it most. The creamy sauce coats the tender beef and veggies while the top stays irresistibly crisp and salty.
Ingredients
Casserole base
- 2 pounds ground beef 80/20 recommended
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 4 tablespoons unsalted butter
- 1 can 10.5 oz / 300 g condensed cream of mushroom soup
- 1 small can diced green chiles drained
- ½ teaspoon Worcestershire sauce use a few drops at a time, to taste
- Salt and black pepper to taste
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
Topping
- 3 –4 cups frozen tater tots
- Optional: light seasoning for the top salt, garlic powder, or all-purpose seasoning
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish (or use an oven-safe skillet/Dutch oven).
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart. Season lightly with salt and pepper. Drain excess grease if needed.
- Add the onion and cook 3–4 minutes, until softened.
- Add the butter and melt. Add the garlic and cook 30 seconds, just until fragrant.
- Reduce heat slightly. Stir in the cream of mushroom soup, green chiles, and Worcestershire sauce. Simmer 2–3 minutes. Taste and adjust salt and pepper.
- Remove from heat and stir in the cheddar and pepper jack until melted and combined.
- Spread the filling in the baking dish (if not using an oven-safe pan). Arrange frozen tater tots on top in an even layer. Season lightly on top if desired.
- Bake uncovered 30–35 minutes, until tots are golden and edges are bubbling.
- Rest 10 minutes before serving.
Notes
For crispier tots, keep them frozen until baking and avoid covering the top with extra cheese.
If using lean beef, add 1 extra tablespoon butter for richness.
Store leftovers in the fridge up to 3 days. Reheat in the oven for the best texture.
Tried this recipe?Let us know how it was!