Tater Tot Casserole wasn’t something my mother made when I was growing up. I first tasted it after surgery when my sister-in-law Sue brought a pan over. It was so good I couldn’t believe I’d never tried it before.
From that moment on my family asked for it regularly. Every time I make it I find myself calling Sue to confirm I’m doing it the way she does — not because I don’t enjoy our chats, but because the layers and order seem to matter more than you’d think.
It’s a simple dish with a few ingredients, yet it has become a favorite in our house. Since there are many ways to make Tater Tot Casserole, I decided to blog my version so I won’t have to call Sue every time.
How do you make yours?
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Print Recipe
Tater Tot Casserole
5
45
50
Ingredients
- 1 pound lean ground beef
- 1/4 cup shallots chopped
- 1 3 ounce can mushrooms, drained
- 2 cans 10.5 ounce cream of mushroom soup
- 2 cans 14.5 ounce green beans, drained
- 8 ounces shredded cheddar cheese
- 1 32 ounce package frozen tater tots
Instructions
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Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray.
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Brown the ground beef with the chopped shallots. Drain any excess grease and set the meat aside.
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Spread the browned beef in the bottom of the prepared pan. Top with the drained mushrooms, then the drained green beans. Spoon the cream of mushroom soup evenly over the top, then sprinkle with shredded cheddar cheese. Arrange the frozen tater tots in a single layer over the cheese.
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Bake uncovered for 45 minutes or until the tater tots are golden and the casserole is heated through. Let rest briefly, then cut into portions and serve.
Nutrition
Calories: 334kcal |
Carbohydrates: 11g |
Protein: 25g |
Fat: 21g
I’ve been working to add more casseroles and easy weeknight meals for busy families. These comforting, simple dishes are great to keep on rotation.
Here are a couple of other favorites from our collection:
Chicken Tortilla Casserole
Tuna Tetrazzini Casserole
Loaded Baked Potato Casserole
