Tater Tot Casserole
This is my easy Tater Tot Casserole recipe made with ground beef, cream of mushroom soup, and crispy tater tots- a classic dinner from Minnesota!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 cloves garlic
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ⅓ cup sour cream (or milk)
- 2 teaspoons Worcestershire sauce
- salt and pepper (to taste)
- 2 cups shredded cheddar cheese
- 24-32 ounces frozen Tater Tots (enough to fill the casserole dish)
Instructions
- Preheat your oven to 375°F.
- Heat the olive oil in a large skillet over medium-high heat. Cook and crumble the ground beef, onions, and garlic for 6-7 minutes until no longer pink.
- Remove from the heat and stir in the cream of mushroom soup, sour cream, Worcestershire sauce, salt, black pepper, and 1 cup of cheddar cheese.
- Transfer to a 9x13 casserole dish. Top with the remaining cheddar cheese, followed by an even layer of Tater tots.
- Bake uncovered for 40-45 minutes until the tots are brown and the filling is bubbly.
Notes
Frozen/canned vegetables: If desired, you can add frozen vegetables at the end of step 2. Add it directly to the ground beef and onion mixture, and cook it for 1-2 minutes just to warm up, then follow the recipe the same.
Extra-crispy tots: For extra crispy tater tots, you can pre-bake them for 20 minutes before topping them on the casserole. Or if you have an air-fryer, just pop them in for about 8 minutes.