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Tater Tot Casserole

Tater tot casserole with a golden, crispy tater tot top layered over savory ground beef and creamy mushroom filling. Uncovered baking creates a crunchy potato crust with melty cheddar underneath for a classic hotdish-style family dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and black pepper to taste
  • 2 cup shredded cheddar cheese, divided
  • 1 bag (32 oz) frozen tater tots

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and grease a 9x13 baking dish so the casserole releases easily.
  2. Brown ground beef with diced onion over medium-high heat until the beef is no longer pink, then drain excess fat.
  3. Add minced garlic and stir for about 30 seconds until fragrant.
  4. Season the beef mixture with garlic powder, onion powder, salt, and black pepper, stirring to coat evenly.
  5. Stir in cream of mushroom soup, cream of chicken soup, sour cream, milk, and 1 cup cheddar until smooth and combined.
  6. Transfer the filling to the greased baking dish and spread evenly in a flat layer.
  7. Layer frozen tater tots over the top in a single layer so they crisp instead of steaming.
  8. Bake uncovered for 40 minutes, until the tater tots look set and lightly golden on top.
  9. Sprinkle the remaining cheddar over the tater tots and bake 10 more minutes until the cheese is melted and the tots are golden.

Notes

Pro tip: keep the tater tots in a single layer so more surface area gets crisp. Refrigerate leftovers in an airtight container up to 3-4 days; reheat at 350°F until hot. Freezing is not recommended because the tater tots can soften after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the same baking time.