Tater Tot Casserole with Beef

The smell of tater tot casserole baking in the oven instantly takes me back to Tuesday nights at my grandma's house. She'd call it hotdish because we lived in the Midwest, but whatever you name it, that crispy tot topping against creamy beef underneath is pure comfort food magic. I've made this more times than I can count, and it never fails to disappear faster than I expect.

Last winter my neighbor had a baby and I brought over a pan of this casserole. She texted me two days later saying it was the first thing she'd eaten that actually tasted good since sleep deprivation set in. Sometimes the simplest food hits the hardest.

Ingredients

• 1 lb ground beef: I use 85/15 for the best balance of flavor and drainage
• 1 medium onion, finely chopped: Don't rush this step, properly softened onions make the base taste like you spent hours on it
• 2 cloves garlic, minced: Fresh garlic makes a huge difference over powder
• 1 cup frozen mixed vegetables: The classic blend works but I've used just peas and carrots when that's what I had
• 1 can condensed cream of mushroom soup: This is the backbone, don't skip it
• 1/2 cup whole milk: Makes the sauce creamy without being too thick
• 1 1/2 cups shredded cheddar cheese, divided: Sharp cheddar gives the best flavor contrast
• 1 bag frozen tater tots: Regular sized tots, not the mini ones
• 1 tsp salt: Adjust based on your seasoning preference
• 1/2 tsp black pepper: Freshly ground makes a difference
• 1/2 tsp paprika: Optional but adds a nice color and subtle warmth
• 1 tbsp chopped fresh parsley: For that pop of green and fresh flavor

Instructions

Preheat and prep your oven:

Get it to 400°F so you're ready to go as soon as the filling is done

Brown the beef:

Cook it in a large skillet over medium heat, breaking it up until it's no longer pink, then drain the excess fat

Add the aromatics:

Throw in your chopped onion and garlic, cooking for 3 to 4 minutes until they're soft and fragrant

Stir in vegetables:

Add the frozen mixed veggies and cook for just 2 minutes to take the raw edge off

Make the sauce:

Pour in the cream of mushroom soup and milk, stirring until everything is combined and heated through, then season with salt, pepper, and paprika

Add the cheese:

Remove from heat and mix in 1 cup of the cheddar cheese until it's melted into the sauce

Assemble the casserole:

Spread the beef mixture into a 9x13 baking dish in an even layer

Top with tots:

Arrange the frozen tater tots in a single layer over the top, placing them close together

Bake until golden:

Bake for 30 minutes until the tots are crispy and the filling is bubbling up around the edges

Add more cheese:

Remove from the oven, sprinkle the remaining cheddar over the top, and return to the oven for 5 to 10 more minutes until melted

Finish and serve:

Garnish with fresh parsley if you want it to look fancy, and serve hot

Pin It

My husband claims he doesn't like casseroles but then eats three helpings of this. I've learned that people will eat almost anything if it has crispy tater tots on top.

Making It Your Own

I've swapped ground turkey for the beef plenty of times and it still works beautifully. Sometimes I add sliced mushrooms or red bell peppers if I have them hanging around in the crisper drawer needing to be used.

Serving Ideas

A simple green salad with vinaigrette cuts through all that richness perfectly. If you're feeding a crowd, roasted green beans on the side make it feel like a proper Sunday dinner.

Storage and Reheating

This keeps in the refrigerator for up to four days and freezes well for up to three months if you wrap it tightly. Reheat individual portions in the microwave at 50% power so the tots don't get soggy.

• Cover with foil when reheating in the oven to prevent burning
• Let frozen casseroles thaw overnight before baking
• Add fresh tots on top of leftovers to bring back the crunch

Pin It

There's something about hearing that satisfying crunch when you dig into the first serving that makes all the prep work worth it. Enjoy every bite.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the baking time if baking from cold.

→ What can I substitute for cream of mushroom soup?

Try cream of chicken, cream of celery, or make a homemade white sauce with butter, flour, and milk mixed with sautéed mushrooms.

→ How do I prevent soggy tater tots?

Arrange tater tots in a single layer without overlapping, and avoid adding extra liquid to the meat mixture. Baking at 400°F ensures proper crisping.

→ Can I freeze this casserole?

Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 20-25 minutes to the cooking time.

→ What vegetables work best in this dish?

Frozen mixed vegetables work well, but fresh options include diced bell peppers, mushrooms, corn, green beans, or broccoli florets added during the sauté step.