Tater Tot Casserole Recipe
Prep Time15 minutesCook Time40 minutesTotal Time55 minutesServings6 servingsCaloriesApproximately 450 kcal per servingIngredients1 lb ground beef1 medium onion, chopped2 cloves garlic, minced1 can (10.5 oz) cream of mushroom soup2 cups shredded cheddar cheese1 bag (32 oz) frozen tater totsSalt and black pepper, to tasteOptional Add-Ins:1 cup frozen peas or corn½ cup cooked bacon bits½ cup sour cream½ teaspoon smoked paprikaInstructionsPreheat your oven to 375°F (190°C).In a large skillet over medium heat, cook the ground beef with chopped onion and garlic until the beef is browned and fully cooked. Drain excess grease.Season the beef mixture with salt and black pepper.Transfer the cooked beef mixture into a greased 9×13-inch baking dish and spread evenly.Add the cream of mushroom soup over the beef and spread it out evenly.Sprinkle shredded cheddar cheese on top of the mixture.Arrange the frozen tater tots in a single layer over the cheese.Bake uncovered for 35–40 minutes, or until the tater tots are golden brown and crispy.For extra crispiness, broil for 2–3 minutes at the end (optional).Remove from oven and let it rest for 5 minutes before serving.NotesDo not thaw the tater tots before baking to keep them crispy.Use lean ground beef to reduce excess grease.You can substitute cream of mushroom soup with cream of chicken if preferred.StorageStore leftovers in an airtight container in the refrigerator for up to 4 days.ReheatingReheat in the oven at 350°F until warmed through for best texture. Avoid microwaving if you want to keep the tater tots crispy.FreezingAssemble the casserole (without baking), cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding extra cooking time.