✔ Updated · step photos, make-ahead and freezer instructions
Tater tot casserole is creamy ground beef and vegetables under a crunchy layer of golden tater tots and melted cheddar. It's my easy, crowd-pleasing weeknight dinner that comes out of the oven in under an hour.
At a glance
The one tip that matters: Line the tots up in tight rows, standing them on end if you have room. More tot edges means more crunch on top.
Why You'll Love This Casserole
- One skillet, one dish, and dinner is in the oven.
- Crispy on top, creamy below, the comfort-food combination everyone fights over.
- Freezer friendly, so you can make one for tonight and one for later.
What You Need
- Ground beef: 85/15 has enough flavor without too much grease. Ground turkey works too.
- Cream of mushroom soup and sour cream: the creamy sauce that holds it together.
- Worcestershire and ketchup: a little savory depth.
- Frozen mixed vegetables: peas, corn, carrots and green beans.
- Cheddar and frozen tater tots: the crunchy, cheesy lid.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Drain the beef well. Extra fat pools under the tots and makes them soggy. I tip the skillet, spoon the fat out, and blot it with a paper towel.
- Bake the tots from frozen. I made the mistake of thawing them once and got mush. Straight from the freezer they crisp up beautifully.
- Cheese goes on at the end. Cheese added at the start burns before the tots are crisp. Most of it goes in the filling and a handful goes on top for the last few minutes.
- Season the filling. I always taste it before it goes in the dish. Canned soup is salty, but the beef and vegetables still need pepper, and a pinch of salt usually helps.
- A potluck classic. My mum brought a tater tot casserole to every church potluck back in Ohio, and the dish always came home scraped clean.
- Swap the soup. Cream of chicken or cream of celery both work, and so does cheddar cheese soup for an extra-cheesy version.
Easy Tater Tot Casserole
8
servings15
minutes40
minutes500
kcal55
minutesClassic tater tot casserole (tater tot hotdish): browned ground beef and onion with mixed vegetables in a creamy cream of mushroom and sour cream sauce, covered with a layer of frozen tater tots and baked until crisp, then finished with melted cheddar. Serves 8.
Ingredients
- For the filling
1 1/2 pounds lean ground beef (85/15)
1 medium yellow onion, diced
1/2 teaspoon garlic powder
to taste salt and black pepper
1 10.5 oz can condensed cream of mushroom soup
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 cups frozen mixed vegetables, thawed
1 1/2 cups shredded cheddar cheese, divided
- For the topping
1 28 to 32 oz bag frozen tater tots
Directions
- Heat the oven to 400°F and grease a 9×13-inch baking dish.
- Cook the ground beef and onion in a large skillet over medium-high heat, breaking up the meat, until no pink remains and the beef reaches 160°F, about 8 to 10 minutes. Drain off the fat. Season with garlic powder, salt and pepper.
- Stir in the soup, sour cream, Worcestershire, ketchup, mixed vegetables and 1 cup of the cheddar until evenly combined.
- Spread the filling in the baking dish. Arrange the frozen tater tots in tight rows over the top.
- Bake uncovered for 30 to 35 minutes, until the tots are golden and crisp and the filling is bubbling at the edges.
- Sprinkle the remaining 1/2 cup cheddar over the tots and bake 3 to 5 minutes more, until melted. Rest 5 minutes before serving.
Notes
- Using a mixture of other cheeses will provide optimal results.
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Easy Variations
- Cheeseburger style: add diced pickles to the filling and serve with ketchup and mustard.
- Taco tater tot casserole: season the beef with taco seasoning, use corn and black beans, and top with pepper jack.
- Breakfast version: use sausage, swap the soup for a cheese sauce, and pour 6 beaten eggs over the filling before adding the tots.
- Green bean hotdish: use 3 cups cut green beans instead of mixed vegetables and skip the cheese.
More Easy Casseroles
For another family favorite, try my walking taco casserole or the Cracker Barrel-style hashbrown casserole. And if you need more ideas, the impossible cheeseburger pie is just as easy.
Frequently Asked Questions
What is the difference between tater tot casserole and tater tot hotdish?
They're the same dish. Hotdish is what Minnesotans and North Dakotans call a casserole, and tater tot hotdish is the regional favorite. Some hotdish recipes skip the cheese and use green beans instead of mixed vegetables.
Can you make tater tot casserole ahead?
Yes. Assemble the filling in the dish, cover and refrigerate for up to 24 hours. Add the frozen tots just before baking, and bake for 40 to 45 minutes since the filling starts cold.
Can you freeze tater tot casserole?
Yes. Freeze the assembled, unbaked casserole (filling and tots, no top cheese), wrapped tightly, for up to 3 months. Bake from frozen at 375°F, covered for the first 45 minutes, then uncovered for 30 to 40 minutes until the center reaches 165°F.
How do you reheat tater tot casserole?
Reheat portions in a 350°F oven or air fryer for 15 to 20 minutes, so the tots crisp up again, until the center reaches 165°F. The microwave works in a pinch, but the tots will be soft.
What can I use instead of cream of mushroom soup?
Use cream of chicken, cream of celery or cheddar cheese soup. For a from-scratch sauce, cook 3 tablespoons butter with 3 tablespoons flour, whisk in 1 1/4 cups milk and simmer until thick, then season well.
