When it comes to easy comfort foods, there’s nothing better than tater tot casserole. Especially this recipe. You’ll never taste one quite like this. Check out the ingredients compared to others out there. This can be made completely from scratch, with an optional addition of cream of mushroom soup to keep it traditional. Scroll down to see what makes my casserole different from all the rest out there.
What is Tater Tot Casserole
Tater Tot Casserole originated in the Midwest United States. It’s also referred to as “Tater Tot Hotdish”, or even just “Hotdish”. “Hotdish” is a combination of starch, meat, canned or frozen vegetables, and canned soup that are all baked together in one dish. “Tater Tot Casserole” specifically includes ground beef, vegetables, canned soup, and tater tots. It’s easy to make, budget friendly, and great for feeding a crowd.
My Tater Tot Casserole
I like to make my tater tot casserole a bit differently than most recipes I’ve seen. It’s still super easy, but has much more depth of flavor to it than just ground beef, seasoning, and canned soup. In fact, the canned soup is completely optional in this recipe. I took inspiration from my easy shepherd’s pie, homemade sloppy joes, and my brown gravy recipe to create a beefy base that is FULL of flavor. Top it off with corn (or your veggie of choice), cheese, and tater tots. When I say that this beefy base is full of flavor, I’m talking ketchup, mustard, tomato paste, onions, garlic, bell peppers, and a homemade gravy with simple seasonings. This is baked at the perfect temperature to ensure super crispy tater tots on top of this delicious casserole.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook/crumble ground beef and onions until cooked through. Add garlic and bell peppers and cook for 2 minutes. Drain grease. Mix in salt/pepper, ketchup, yellow mustard, and tomato paste. Sprinkle in flour and stir to combine. Cook for 2 minutes.
Add the beef broth/seasoning mixture in small splashes and use a silicone spatula to “clean” the bottom of the pot, as this will add more flavor to the sauce. Bring to a boil, reduce to a simmer. Let it thicken and reduce for 5 minutes. Remove from heat.
Top with corn, then with cheese.
Add tater tots in an even layer on top. Bake for 40 minutes. Remove from oven and add additional ½ cup cheese. Bake 5 more minutes. Optional: Garnish with chives and crispy bacon or bacon bits prior to serving.
Make Ahead Method
Refrigerator (up to 2 days ahead):
Prepare the filling, add the vegetables, and add the cheese. Don’t add the tater tots. Cover and refrigerate for up to 2 days. Cover and bake it at 375° for 10 minutes. Remove from the oven and add frozen tater tots. Bake it uncovered for 40 minutes. Sprinkle additional 1/2 cup cheese, bake for 5 more minutes. Serve.
Freezer (up to 3 months ahead):
Prepare the filling, add the vegetables, and add the cheese. Don’t add the tater tots. Cover, label, and freeze for up to 3 months. Let it thaw overnight in the fridge. Cover and bake it at 375° for 10 minutes. Remove from the oven and add frozen tater tots. Bake it uncovered for 40 minutes. Sprinkle additional 1/2 cup cheese, bake for 5 more minutes. Serve.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Better Than Bouillon is my brand of choice for broth. Add 1 tsp. of it with 1 cup of water to create 1 cup of broth. It’s easy to customize the amounts that you need to cook with and it takes up very little storage space in the fridge.
