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This tater tot casserole recipe is a cozy classic with crispy tater tots, tender ground beef, and plenty of cheddar cheese! It has just 10 minutes of prep time for a hassle-free family meal.
Try this Cowboy Casserole, my Tater Tot Shepherd’s Pie, or Sloppy Joe Casserole next.
Why you’ll love it
If you didn’t grow up eating casseroles, this tater tot casserole will really make you wish that you did. There’s hardly any prep, it’s hot and cheesy, and tater tots give it the ideal crunch. Maybe my favorite part is how affordable to make it is. A few pantry ingredients come together to create something magical!
The heart of this recipe really lies in the Midwest. They perfected casseroles like this for economical meals that are perfect for bringing along to events where you need to feed a crowd like potlucks and family reunions. It’s a kid-friendly recipe as well.
Is this the same as a tater tot hotdish?
- Honestly, it depends who you ask! You’ll find casseroles like this across the Midwest, especially in Minnesota. A hotdish generally has a starch, meat, canned or frozen veggie, and canned soup, so this fits the bill, but specific recipes of course vary from family to family, which is totally ok.
- I’m not here to relitigate what a hotdish is; I’m just here to bring you a really delicious casserole with my own spin, whatever you call it!
What you’ll need
- Ground beef – I like to use at least 90% lean
- Onion and garlic – our tasty aromatic base. I used Vidalia (sweet) onion, but yellow works.
- Worcestershire sauce – it adds a savory quality that’s delicious and you won’t want to skip
- Italian seasoning – it’s a dried herb blend that you’ll find in the spice aisle of your grocery store in a single convenient jar
- Sour cream – for a slight tang and creaminess
- Condensed mushroom soup – it’s a tried and true shortcut to bind everything and add flavor. Add it as-is to the dish.
- Corn – I use canned corn for convenience (peaches and cream variety here in Canada)
- Cheddar cheese – grate your own cheddar for best results. I love this grater.
- Tater tots – use a package of your favorite brand
Pro tip
Tater tot package sizes vary, and depending on the exact size/shape of your baking dish, you may not use them all (or if you decide to space them out more than I did), so be sure to keep the original packaging and pop the rest back in the freezer to use another day.
How to make tater tot casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Sauté the onion and beef until browned. Add the garlic, Worcestershire sauce, and Italian seasoning. Reduce heat and stir in the sour cream, mushroom soup, corn, and a 1/2 cup of the cheddar.
Stir well, and let it heat through for a minute or two. Transfer the skillet mixture to a 9×13 casserole dish and smooth in a uniform layer.
Sprinkle with the remainder of the cheddar cheese, then add the tater tots. Bake, uncovered, until the tater tots are golden. Garnish with scallions if desired. That’s it!
Can I make it ahead?
- You bet! I’d prepare everything up until adding the tater tots.
- Refrigerate overnight, and add them just before baking so they don’t get soggy. Bake for a few more minutes if it’s coming straight from the fridge.
- You can also make ahead and freeze for up to three months, but again I’d add the tater tots when you’re ready to cook it.
Substitutions and variations
- Cream of mushroom soup is typically used, but you can swap it with cream of chicken if you prefer or any “cream of” soup.
- I’ve seen similar recipes use canned green beans either instead of or in addition to the canned corn, so feel free to add/swap a can of those here if you like.
- Frozen mixed veggies work as well, the kind that are chopped small. If using, I recommend thawing them first, and you may need to add additional baking time.
- You could swap the ground beef with ground turkey or even ground pork. Or go all-out and use ground sausage meat.
- Switch up the cheese if you like. Monterey Jack or a Tex-Mex blend would work great for a twist!
What to serve with this recipe
- Tater tot casserole is often enjoyed with some ketchup on the side/over top.
- I like sprinkling chopped scallions on top when it’s hot out of the oven.
- This dish is fairly rich, so serving it with a side salad is never a bad idea. Try mixed greens, tomatoes, and cucumber with Homemade Ranch Dressing!
Leftovers and storage
- Leftovers will keep in an airtight container for 3-4 days in the fridge.
- Keep in mind that the tater tots will soften up, so you may want to reheat in the oven vs. the microwave to crisp them up. You could even use an air fryer.
- Freeze leftovers for up to 3 months, and simply thaw overnight in the fridge and then reheat.
Did you make this simple casserole? Have any questions? Let me hear from you in the comments below! You can also tag me on Instagram if you made it.
Tater Tot Casserole
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup sour cream
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (12 ounce) can corn drained
- 2 cups shredded cheddar divided
- 32 ounces frozen tater tots see note
- Salt & pepper to taste
- Chopped scallions for serving (optional, to taste)
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Add the beef and onions to a skillet and cook over medium-high heat, stirring occasionally and breaking the beef up with your spoon, until it's browned and the onions have softened (about 7-8 minutes). If there's a lot of excess fat, spoon most of it out.
- Add the garlic, Worcestershire sauce, and Italian seasoning to the skillet and cook for about a minute.
- Reduce the heat to medium and stir in the sour cream, condensed soup, corn, and about a 1/2 cup of the cheddar. Stir well and let it heat through for a minute or two.
- Transfer the skillet mixture to a 9×13 casserole dish and smooth in an even layer. Optional: if you have a large oven-safe skillet, feel free to make the casserole entirely in the skillet.
- Sprinkle the casserole with the rest of the cheese, and then top it with the tater tots.
- Bake, uncovered, for 45 minutes or until the tater tots are nicely browned and the cheese is hot and bubbly. Serve with chopped scallions and salt & pepper if needed.
Notes
- Tater tot package sizes vary, so anything in the 32 oz. ballpark will work (you may use a bit less depending how you space/arrange them in your baking dish).
- Some of the ingredients in this dish can be quite salty, so use low-sodium options wherever possible if sensitive to salt.
- Serves 6-8 depending on how much people eat.
- This casserole recipe is also on page 198 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family loved it
Fantastic!!
This casserole was absolutely delish! I made it for my guests on New Year’s Eve and it was a hit. There were definitely no leftovers! Awesome comfort food dish for get togethers. Thanks for sharing! 🤗
You’re very welcome! So happy it was a hit, and Happy New Year to you! 🙂
Our new favorite version of tator tot hot dish! I also added a Penzeys spice blend with pepper instead of plain salt and pepper. Yum!
Amazing! Glad it’s a new favorite. 😀
Made this for dinner tonight and everyone loved it ! We’ve made tater tot casserole for years but I found this recipe and I have to admit it’s better. Tots aren’t the healthiest thing to eat but boy are they good . Cauliflower could be used if you want to watch carbs and it replaces potatoes quite well . I had to make this recipe as you posted it and I’m glad I did . Wonderful comfort food recipe. Thanks for sharing it with us .
I’m so happy you like my version, Greg!! 🙂 You’re very welcome!
Oh! I also meant to add that when I’m watching my carbs, I’ll substitute cauliflower for the tots! 🙂
Our family enjoys a variation of this! Once, I was in a rush and layered the tots first, then meat mixture (no veggies) then cheese. Family loved it, so I continue to make it that way. Sometimes I’ll add veggies, usually mushrooms as that’s my husband’s favorite. It is the most requested casserole when I my adult children visit! 🙂
I think I’m going to try yours exactly next time! Sounds delicious!!!
Sounds good to me!! 🙂
What can we use to substitute the sour cream? Forgot to buy it 🫣
Hi! Hmm… I haven’t tested anything else. I suppose plain Greek yogurt could work, or perhaps add another can of cream of mushroom soup?
Greek yogurt is a perfect swap for sour cream. I use them interchangeably. Yogurt also adds a higher protein count.
Hi Natasha,
In Australia Tater Tot are called Potato Gems, Which for some reason haven’t been Easy to get hold something to do with all the Massive Floods we have had over the region over the last few months.
I made this with Supermarket Mince ( Not a good idea) too much water. it turned oit pretty good.
I put hash browns on the top No Gems.
So with that I went to my Butcher got real Mince Still no gems used Hash browns .
Turned out much better. Even more Yummy .
I have made this With Chicken Mince Still no Gems very enjoyable.
So I went to my Favourite Butcher Got more Mince (Ground Beef).
After I got my hands on two Bags of Potato Gems.
Turned out Fantastic was informed I can make that any time.
Thanks for all your Recipes usually make at least one a week.
Spence.
Potato Gems!! I love that. It’s so funny how the names of items vary from place to place haha. Thanks for your detailed review!! I am glad it turned out eventually. 😀
This was delicious – only thing I would change would be to add some salt and pepper to the beef while it browns. I have been on a search to find the best tater tot casserole recipe that both my husband and 15 year old son love and I have finally found it! Thank you Natasha.
That’s awesome!! I’m so glad it was a hit!! 😀 Thanks for your review, Donna.
My three year old reluctantly took one bite and gave me a smile and a thumbs up. The kids happily ate it and husband and I enjoyed it too. Used canned cheddar soup and ranch salad dressing since I didn’t have mushroom soup nor sour cream. Will make again.
Aww I love that!! I’m so happy it was a hit and you were able to make some swaps. 🙂