Description
A comforting and easy-to-make Cheesy Tater Tot Casserole featuring seasoned ground beef, creamy mushroom soup, and crispy tater tots baked to golden perfection with melted cheddar cheese on top.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 (32-ounce) bag frozen tater tots
- 1 cup shredded cheddar cheese (for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Cook Ground Beef Mixture: In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until browned and fully cooked. Drain any excess fat to avoid greasiness.
- Combine Ingredients: Stir in the condensed cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, salt, and black pepper into the cooked beef mixture. Mix thoroughly until well combined.
- Assemble in Baking Dish: Grease a 9×13-inch baking dish and spread the beef mixture evenly across the bottom. Arrange the frozen tater tots in a single layer on top of the meat mixture.
- Bake Tater Tots: Bake uncovered for 35–40 minutes, or until the tater tots are golden brown and crispy, indicating they are cooked through.
- Add Cheese Topping: Remove the casserole from the oven and sprinkle the remaining 1 cup of cheddar cheese over the top. Return it to the oven and bake for an additional 5 minutes until the cheese has melted.
- Rest and Garnish: Let the casserole rest for 5 minutes before serving, then garnish with chopped parsley if desired for a fresh touch.
Notes
- Substitute ground turkey or chicken for a leaner, lighter version of the casserole.
- Add 1 cup of frozen mixed vegetables into the meat mixture to boost nutrition and flavor.
- Use pepper jack cheese instead of cheddar for a spicy kick.
