Tater Tot Casserole
The beloved American classic — seasoned ground beef in a creamy mushroom sauce layered with sharp cheddar and crowned with rows of crispy golden tater tots. Simple, budget-friendly, and guaranteed to make everyone happy.
Servings 8 servings
Calories 480kcal
Ingredients
- 1½ lbs lean ground beef
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 1 can (10.5 oz) condensed cream of mushroom soup undiluted
- ½ cup sour cream
- ¼ cup milk
- 1 can (15 oz) corn drained, optional
- 1 tsp seasoned salt
- ½ tsp black pepper
- 2 cups sharp cheddar cheese freshly shredded, divided
- 1 bag (32 oz) frozen tater tots keep frozen until adding
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish well. In a large skillet over medium-high heat, cook ground beef and onion, breaking into crumbles, until no pink remains. Add garlic last minute. Drain all excess fat. Add Worcestershire sauce and stir 30 seconds.
- Combine drained beef with cream of mushroom soup (undiluted), sour cream, milk, drained corn, seasoned salt, and pepper. Stir until evenly combined. Taste and adjust seasoning.
- Pour beef mixture into prepared baking dish and spread evenly. Sprinkle 1½ cups shredded cheddar evenly over the beef layer.
- Arrange frozen tater tots in a single even layer across the top covering the entire surface. Sprinkle remaining ½ cup cheddar over the tots.
- Bake uncovered at 375°F for 35 to 45 minutes until tater tots are deeply golden and crispy and casserole is hot and bubbly. For extra crispy tots, broil on HIGH for 3 to 5 minutes at the end.
- Rest 5 minutes before serving. Top with fresh chives or parsley if desired. Serve hot.
Notes
Crispy tots secret: Keep tots frozen, bake uncovered at 375°F or higher. Broil for maximum crispiness.
Always drain the beef — undrained fat prevents crispy tots and makes casserole greasy.
Use block cheddar — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Make ahead: Prepare beef layer, refrigerate 24 hours. Add frozen tots and cheese just before baking.
See our Crock Pot Cowboy Casserole for the slow cooker version with beans, Rotel, and ranch seasoning.
Always drain the beef — undrained fat prevents crispy tots and makes casserole greasy.
Use block cheddar — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Make ahead: Prepare beef layer, refrigerate 24 hours. Add frozen tots and cheese just before baking.
See our Crock Pot Cowboy Casserole for the slow cooker version with beans, Rotel, and ranch seasoning.