Tater Tot Casserole

This iconic casserole features tender beef and colorful vegetables, a silky cheese sauce, and a canopy of crispy tater tots. Not only easy, this tater tot casserole is the definitive crowd-pleaser for folks of all ages.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword easy party food, tater tot casserole, tater tots

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 543kcal

Author Robin Miller

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic minced
2 teaspoons Worcestershire sauce
10- ounce can cream of chicken soup see note above
10- ounce can cheddar cheese soup see note above
1/3 cup sour cream preferably full fat
1 1/2 cups frozen corn kept frozen until ready to use, or 15-ounce can corn, drained
1 1/2 cups frozen peas kept frozen until ready to use
2 cups shredded cheddar cheese divided
32- ounce package frozen tater tots kept frozen until ready to use

Instructions

Preheat the oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat. Add the onion and garlic to the beef and cook for 3 to 5 minutes, until the onion softens. Add the Worcestershire sauce and stir to combine.
Remove the pan from the heat and fold in both soups, the sour cream, corn, peas, and 1 cup of the cheddar cheese. Season to taste with salt and black pepper.
Transfer the mixture to the prepared pan and spread out in an even layer.
Top with the tater tots, using as many tots as desired. I covered the top with rows of tots, but you can leave spaces if desired.
Bake for 50 minutes, until the tater tots are browned, and the filling is bubbly.
Top with the remaining cup of cheddar cheese and return to the pan to the oven.
Bake for 5 minutes, until the cheese melts. Serve hot.

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