Tater Tot Casserole
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Tater Tot Casserole - A classic casserole that's both delicious and family-friendly! Comes together quickly with a few staple ingredients!
It's all about the classics, isn't it? You wouldn't believe how many emails I get from readers ecstatic about the fact that I keep my recipes simple. . .and classic. Although there is certainly a need for putting some new twists on traditional favorites, I heard you all loud and clear. You would rather not change a thing! Why mess with a good thing, right?
If you're anything like me, you cringe at recipes with long lists of ingredients and sigh in frustration when you're out of one of the ingredients you need to make a meal. During the week, who has time for all of that? Not me - and I'm pretty certain you don't either.
There are plenty haters out there who are quite vocal about using cream of anything soup in their cooking. Well, they're not going to like this recipe, or this one, or this one. #sorrynotsorry
It doesn't get much more classic than Tater Tot Casserole - or Tater Tot Hot Dish like we call it in the Midwest. It's a complete meal in a pan - meat, veggies and a starch. Dinner done. I don't care if it's winter or summer. I make this dish year round because the kids love it. . .and Josh and I do too.
I have fond memories of eating tater tot casserole at school with my friends and going back for seconds each and every time. It's such a simple dish but so satisfying. Genuine comfort food here, friends.
If you're used to adding chopped onions to your tater tot casserole, go ahead and fry some up with the ground beef. I leave them out because of the kids' preferences.
You know what I love best? Reheating the leftovers. So good. Isn't that what we all love about classic casseroles? If it's been awhile since you've made tater tot casserole, I hope this is inspiration to make it again and share it with your loved ones. No one deserves to go through life without having tasted this delicious dish! 😉
Tater Tot Casserole
Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cans cream of chicken and mushroom soup
- 16 ounce bag frozen mixed vegetables (carrots, beans, peas)
- 15.25 ounce can of corn (drained)
- ¾ cup milk
- 2 cups shredded cheddar cheese (divided)
- 2 pound bag frozen tater tots
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a skillet, brown the ground beef. Season with salt, pepper, garlic and onion powder.
- Drain and return to skillet.
- Add the soup, mixed vegetables, drained corn and milk to the skillet with the beef and combine.
- Pour the mixture into a 13x9 inch baking pan.
- Sprinkle 1 cup shredded cheese on top of mixture.
- Top with the tater tots.
- Bake for 45 minutes or until hot and bubbly.
- Sprinkle remaining cheese over the top of the casserole and bake 5 more minutes or until cheese has melted.
Notes
- Customize Seasonings: While the recipe includes basic seasonings like salt, pepper, garlic, and onion powder, don't hesitate to adjust the seasonings to suit your taste preferences. Add a pinch of smoked paprika for a smoky flavor, or sprinkle in some Italian seasoning for an extra herbaceous kick.
- Thaw Frozen Ingredients: To ensure even cooking and avoid excess moisture in the casserole, consider thawing the frozen mixed vegetables before adding them to the skillet. This helps prevent the vegetables from releasing excess water during baking, resulting in a more cohesive and flavorful casserole.
- Layering Tater Tots: When placing the tater tots on top of the casserole, arrange them in a single layer for even cooking and crispiness. Avoid overlapping the tater tots as much as possible to ensure that they bake evenly and develop a golden-brown crust on top.
Made this tonight as directed, except I used 2 lbs ground beef and used a 32 oz bag of frozen vegetables that already had corn included. I accidentally baked it at 325 instead of 375. The vegetables still had a little crunch to them.which actually was really good. I also was going up against my m-i-l's recipe but my husband said this one was really good. Will make it again!
I used 1.5 cans of creamed corn with 2 T of brown rice flour mixed in instead of the canned soups. Added 1 can green beans and 1 C of frozen peas, thawed. Since I didn't have enough tater tots I spread them out evenly and filled in with frozen hash browns. Turned out decent for my niece/nephew.
Can I use cream corn instead of the soup?
Yes, you can use cream-style corn instead of the soup, but the casserole will be a bit sweeter and less thick. For the best results, add a little extra seasoning or a small amount of flour to help it set.
Stephanie, That was my thought also! Im going to try it today (5.1.26)
I love this recipe! I've been making it for years. Its a family favorite.
I made this last night and it was really good . My family really like it.
It's definitely a classic and family favorite in our home! Glad you all enjoyed it!
So two cans cream of chicken AND 2 cans cream of mushroom? Correct?
Hi Sheila, no just two cans of cream of chicken and mushroom soup. If you click on the link in the recipe it will take you to a picture of what it looks like. If you can't find it at the store, use one can cream of chicken and one can cream of mushroom soup.
I used Two cans each of soup🤦🏽♀️ readin it how it looked … should read 1 can each not 2 cans… I’m makin it now so will see how it turns out😳
It may just be a bit more "soupy." My guess is it still tasted delicious. Let us know!
In the video, it absolutely looks like 2 cans of cream of mushroom and 2 cans of cream of chicken are added to the cooked ground beef…this is very confusing!
Not everyone can find the cans of Cream of Chicken & Mushroom soup. If you need to substitute, use a can of Cream of Mushroom soup and a can of Cream of Chicken soup.
Hey can I just use 2 cans of cream of mushroom instead of one of each I’m not a fan of cream of chicken?
Sure, I don't see why not!
Can I make this ahead of time?
Yes! Just prepare it and stick it in the fridge. Good luck!
Can I make this in an 8x8 pan instead
The recipe as-is is written for a 13x9" pan. You could potentially divide the mixture into two 8x8 pans or cut the recipe in half to fit to an 8x8.
Bake covered or no?
Thank you!
Uncovered. The tater tots will turn out a bit soggy if you cover it.
Have you ever cooked it in a slow cooker? How long of cooking time do you think?
I haven't ever cooked it in a slow cooker. My concern would be that the tater tots would become pretty soggy and just fall apart. When you bake it they have a bit of crunch to the outside but are soft in the middle.
The recipe is still not clear to me! I have never seen a single can of cream of chicken and mushroom soup. Also where does the corn come in?
Hi Cheryl, add the corn when you add the other mixed vegetables. If you can't find cream of chicken and mushroom soup, just use one can cream of chicken and one can cream of mushroom.
Can I use chicken instead of beef since my wife cannot eat beef due to gallbladder issues
I think that would be fine, Nick!
Absolutely! And it's delicious!
How many does this feed?
4-6, depending on how big of eaters you have!
2 cans of cream of chicken and 2 cans of mushroom? Or two cans total, one of each? And what size?
Thanks!
Hi Krystle! It's 2 cans of Cream of Chicken AND Mushroom soup. So, the chicken and mushroom are actually combined in one can of soup. I just linked to the actual product in the recipe card! Hope this helps!
So could you use 1 can of cream of mushroom & 1 can of cream of chicken? Good thing I checked the comments. I was prepared to use 2 cans of each soup! LOL
Yes, I think one can of each would be just fine!
I made this for lunch today, using one can of each cream soup. It worked fine.
I make this recipe all the time it’s one canned each one can of cream of mushroom and one can of cream of chicken.