Midwesterner or not, this tater tot casserole will become a weekly staple meal in your home because it’s easy and reliable. Sure, it sounds ideal for the
kiddos, but your inner child will be scooping seconds. This is also great for anyone who loves a few dinner shortcuts, such as old-school cream of mushroom soup. Take the base of the casserole a little further with Worcestershire, sharp cheddar cheese, and mustard, and you’ll never know what hit you. This might just be reminiscent of our best-ever cheeseburger or hamburger helper. Here are a few things to know before you cook:
How to assemble:
The base should be buttery and slightly sweet from cooking down the onions. Make a roux by cooking flour into melted butter, then add chicken broth just until thickened. Because you’re working with canned soup and broth, make sure to check the salt levels throughout. Some tater tot casseroles will only use cream of mushroom or cream of cheddar soup; this recipe includes thickened broth. As for the tots, you should need about 72 for a 13″ x 9″ baking pan. We’ve gone the extra mile to count and cut the guesswork for you. The Ore-Ida brand is great, but many others will work just as well.
The toppings:
There are so many textures to explore in this dish, from being lightly crisp on the outside to soft in the center tot and the velvety saucy ground meat. Sure, it’s great by itself, but a dollop of sour cream and a splash of hot sauce are never a bad idea.
Storage:
Meal prep the base and store in an airtight container in the refrigerator for 1 to 2 days. Pour into your casserole dish, sprinkle with cheese, and add the tater tots. Bake, let cool, and store in airtight containers for up to 2 days. You can also portion into individual foil packets, freeze for up to a few weeks, and reheat for a quick afternoon lunch in the home office.
Made this recipe? Let us know in the comments below!
Midwesterner or not, this tater tot casserole will become a weekly staple meal in your home because it’s easy and reliable. Sure, it sounds ideal for the
kiddos, but your inner child will be scooping seconds. This is also great for anyone who loves a few dinner shortcuts, such as old-school cream of mushroom soup. Take the base of the casserole a little further with Worcestershire, sharp cheddar cheese, and mustard, and you’ll never know what hit you. This might just be reminiscent of our best-ever cheeseburger or hamburger helper. Here are a few things to know before you cook:
How to assemble:
The base should be buttery and slightly sweet from cooking down the onions. Make a roux by cooking flour into melted butter, then add chicken broth just until thickened. Because you’re working with canned soup and broth, make sure to check the salt levels throughout. Some tater tot casseroles will only use cream of mushroom or cream of cheddar soup; this recipe includes thickened broth. As for the tots, you should need about 72 for a 13″ x 9″ baking pan. We’ve gone the extra mile to count and cut the guesswork for you. The Ore-Ida brand is great, but many others will work just as well.
The toppings:
There are so many textures to explore in this dish, from being lightly crisp on the outside to soft in the center tot and the velvety saucy ground meat. Sure, it’s great by itself, but a dollop of sour cream and a splash of hot sauce are never a bad idea.
Storage:
Meal prep the base and store in an airtight container in the refrigerator for 1 to 2 days. Pour into your casserole dish, sprinkle with cheese, and add the tater tots. Bake, let cool, and store in airtight containers for up to 2 days. You can also portion into individual foil packets, freeze for up to a few weeks, and reheat for a quick afternoon lunch in the home office.
Made this recipe? Let us know in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 15 mins
Directions
-
- Step 1
Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add onion and garlic and cook, stirring constantly, until lightly browned, 7 to 8 minutes; season with salt.
- Step 2Add beef, breaking up meat into smaller pieces. Cook, stirring frequently, until browned and no longer pink, 6 to 7 minutes; season with salt and pepper. Transfer to a medium bowl.
- Step 3Reduce heat to medium and melt butter. Add flour and cook, whisking constantly, until roux is bubbly and fragrant, 1 to 2 minutes. Slowly add broth, then whisk constantly until mixture simmers and thickens; there should be no lumps. Stir in soup.
- Step 4Add meat mixture, corn, beans, Worcestershire, mustard (if using), and half of cheese; season with salt. Pour mixture into a 13″ x 9″ baking dish. Top with remaining cheese. Arrange tater tots in horizontal rows on top, leaving a small gap between each.
- Step 5Bake casserole until center and edges are bubbling, 35 to 40 minutes. Top with scallions.
- Step 1
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