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
A classic casserole that’s both delicious and family-friendly! Comes together quickly with a few staple ingredients!
- Category: Main
Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 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
- 3/4 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 13×9 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.
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.
How many does this feed?
4-6, depending on how big of eaters you have!
Can I use chicken instead of beef since my wife cannot eat beef due to gallbladder issues
I think that would be fine, Nick!
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.
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.
Bake covered or no?
Thank you!
Uncovered. The tater tots will turn out a bit soggy if you cover it.
Can I make this in an 8×8 pan instead
The recipe as-is is written for a 13×9″ pan. You could potentially divide the mixture into two 8×8 pans or cut the recipe in half to fit to an 8×8.
Can I make this ahead of time?
Yes! Just prepare it and stick it in the fridge. Good luck!
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!