Description
A comforting and classic Tater Tot Casserole featuring a savory ground beef mixture, vegetables, and layers of crispy tater tots topped with melted cheddar cheese. Perfect for family dinners, this casserole combines hearty flavors with an easy baking method.
Ingredients
Scale
Meat Mixture
- 1 lb. Ground Beef
- 1 small yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup bell peppers, diced (any color)
- 2 teaspoons Ketchup
- 3 teaspoons Yellow Mustard
- 1 Tablespoon Tomato Paste
- 2 Tablespoons Flour
- 1 cup frozen corn
- 2 ½ cups Cheddar Cheese, separated
- 32 oz. Tater Tots, frozen
Gravy/Sauce
- 2 cups Beef Broth
- 1 chicken bouillon cube
- 1 teaspoon Soy Sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Optional
- 10.5 oz. low sodium cream of mushroom soup
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Gravy/Sauce: Combine 2 cups beef broth, 1 chicken bouillon cube, 1 teaspoon soy sauce, 1 teaspoon onion powder, and ½ teaspoon garlic powder in a bowl and set aside.
- Cook Ground Beef and Vegetables: In a skillet over medium-high heat, cook and crumble 1 lb. ground beef with 1 small diced yellow onion until browned and cooked through. Add 2 cloves minced garlic and 1 cup diced bell peppers and cook for 1-2 minutes more. Drain excess grease thoroughly.
- Season and Thicken: Season the meat mixture lightly with salt and pepper, then stir in 2 teaspoons ketchup, 3 teaspoons yellow mustard, and 1 tablespoon tomato paste. Sprinkle 2 tablespoons flour over the mixture and stir to combine. Cook for 2 minutes until the raw flour smell is gone.
- Add Broth Mixture: Gradually add the reserved gravy ingredients in small splashes, stirring and scraping the bottom of the skillet with a spatula to deglaze and incorporate flavors. Bring to a boil, then reduce to a simmer and cook for 5 minutes until thickened. Remove from heat.
- Optional Soup Layer: If desired, spread 10.5 oz. low sodium cream of mushroom soup evenly over the beef mixture for additional creaminess.
- Assemble Casserole: If your skillet is not oven-safe, transfer the beef mixture to a lightly greased 9 x 13-inch casserole dish. Layer 1 cup frozen corn evenly on top, followed by 2 cups shredded cheddar cheese.
- Add Tater Tots: Arrange an even layer of 32 oz. frozen tater tots over the cheese layer.
- Bake Casserole: Place the casserole in the preheated oven and bake for 40 minutes.
- Add Cheese Topping: Remove the casserole from the oven and sprinkle the remaining ½ cup cheddar cheese on top. Return to oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve and Garnish: For extra flavor, garnish with chopped chives and crispy bacon or bacon bits before serving.
Notes
- Avoid baking at temperatures higher than 375° to prevent the base from becoming too hot and causing tater tots to sink.
- Use low sodium broth and soy sauce to reduce sodium; chicken bouillon can be omitted for lower sodium.
- Bell peppers add flavor and texture but can be omitted if preferred.
- Substitute canned or frozen green beans or mixed vegetables for corn if desired.
- Ground turkey can replace ground beef for a lighter alternative.
- Experiment with different cheeses such as Monterey Jack, Parmesan, or Mozzarella for varied flavors.
- Make ahead by preparing the filling and cheese up to 2 days in advance refrigerated (without tater tots), then assemble and bake as directed.
- For freezing, prepare filling and cheese without tater tots, freeze up to 3 months, thaw overnight, then bake adding tater tots as instructed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers in a microwave or baked covered at 350°F until warmed through.
