Go Back

Cheesy Tater Tot Casserole

A comforting casserole with seasoned ground beef, a creamy mushroom-sour cream filling, topped with cheddar cheese and a crunchy tater tot roof.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef lean or 80/20
  • 1 small onion, diced yellow or sweet onion
  • 1 clove garlic, minced or 1/2 tsp garlic powder
  • 1 can cream of mushroom soup swaps: cream of chicken or celery
  • 1/2 cup sour cream plain Greek yogurt works too
  • 1/2 cup milk any milk will do
  • 2 cups shredded cheddar cheese a mix of cheddar and Monterey Jack can be used
For Topping
  • 1 bag frozen tater tots (32 oz) adjust quantity for thinner layer
  • 1/4 cup diced red bell peppers optional, for garnish
  • 2 tbsp chopped chives for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Thaw any frozen tots slightly if they’re very icy.
Cooking
  1. In a large skillet over medium heat, brown ground beef with the diced onion until the beef is fully cooked and the onion is translucent, about 6–8 minutes.
  2. Add the minced garlic and cook for 30 seconds more until fragrant. Season generously with salt and pepper.
  3. Remove excess fat if necessary. Stir in cream of mushroom soup, sour cream, milk, and 1 1/2 cups of shredded cheddar cheese. Mix until smooth and heated through. Taste and adjust seasoning.
  4. Spread the beef mixture evenly into the prepared baking dish.
  5. Arrange tater tots in a single layer over the beef mix. Sprinkle the remaining cheddar cheese on top of the tots.
  6. Bake uncovered for 25–35 minutes, or until the tater tots are golden brown and the filling is bubbling. For extra crispness, finish under the broiler for 1–2 minutes—watch closely.
Serving
  1. Let the casserole rest for 5–10 minutes before slicing to set. Garnish with diced red bell pepper and chopped chives. Serve warm.

Notes

Refrigerate leftovers for up to 3–4 days. This casserole can be assembled in advance and stored, or frozen for later use.