by Diana Rattray
A tater tot casserole is a comforting, cozy meal that families have been enjoying for decades. The classic “hotdish” has its roots in the Midwest, where home cooks are well known for creative, well-balanced casseroles. Minnesotans claim to have invented the tater tot hotdish. According to the Minnesota Star Tribune, two brothers, F. Nephi and Golden Grigg, two farmers behind Ore-Ida, developed tater tots in the 1950s, and the tater tot hotdish wasn’t far behind. The tater tot casserole is typically made with ground beef, cream of mushroom soup, vegetables, cheese, and tater tots, but there are many variations.
Preparation Notes
- Put the peas and carrots and corn in a colander and thaw under cool running water. Set the vegetables aside.
- Place a large skillet over medium heat. Add 1 pound of ground beef to the shimmering oil; break it up and let it cook without disturbing for 4 minutes. Add the onions, Worcestershire sauce, and garlic powder continue to cook, stirring often, for about 4 to 5 minutes longer, until the onions are translucent and the beef is cooked through. Drain off excess fat.
- Add the thawed vegetables, cream of mushroom soup, and milk; stir to blend and bring to a simmer.
- Set aside 1/2 cup of the cheese for the topping and add the remaining cheese to the ground beef and vegetable mixture.
- When the cheese has melted and the mixture is hot, taste and add salt and pepper, as needed.
- Spread the filling in a 9-inch baking pan and arrange the frozen tater tots on the filling.
- Bake the casserole until hot and bubbling, about 35 minutes. Top with the remaining 1/2 cup of cheese and continue baking until the cheese has melted.
- Garnish as desired with chopped fresh parsley or sliced green onions.
Variations
- Cook 4 strips of bacon until crisp. Drain the bacon on paper towels and cook the ground beef in the bacon drippings instead of vegetable oil. Crumble the bacon and add it to the filling or use it to garnish each serving.
- Use ground turkey instead of ground beef for a slightly lighter dish.
- Replace the cream of mushroom soup with cream of chicken soup or cream of celery soup or make it with 2 cups of homemade seasoned white sauce.
How to Store Tater Tot Casserole
- Refrigerate leftover tater tot casserole in a covered container within 2 hours and eat within 4 days.
- To freeze leftover tater tot casserole, transfer it to an airtight freezer container. Label the container with the name and date and freeze for up to 3 months. Defrost in the fridge overnight.
- Reheat leftovers in a foil-covered baking dish in a 350 F oven until hot, or heat it in the microwave, stirring several times to ensure the casserole is evenly heated. The USDA advises a minimum safe temperature of 165 F for leftovers.
Tater Tot Hotdish (Casserole)
This tater tot casserole, also known as tater tot hotdish, is an easy-to-make dish that your family and friends will request again and again. It’s a sure family dinner winner!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Casseroles
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn kernels
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 can cream of mushroom
- 1/4 cup milk
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 16 ounces tater tots
- 2 green onions, sliced, for garnish, optional
- 1 tablespoon chopped parsley, for garnish, optional
Instructions
- Heat the oven to 375 F. Lightly butter a 1 1/2-quart or casserole or spray it with cooking spray.
- Put the peas and carrots and corn in a colander and thaw under cool running water. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the beef to the skillet; break it up with a spatula and season lightly with kosher salt and pepper. Let the beef cook for 4 minutes without disturbing, then add the onions, Worcestershire sauce, and garlic powder. Continue to cook, stirring, until the onions are translucent and the beef is no longer pink, about 4 to 5 minutes. Drain to remove the excess fat.
- Add the peas and carrots, corn, cream of mushroom soup, and milk to the beef mixture in the skillet and continue to cook until hot and bubbling. Reserve 1/2 cup of cheese for the topping and add the remaining cheese to the beef mixture. Stir until the mixture is simmering and the cheese is melted. Taste and adjust the seasonings with additional salt and pepper, as needed.
- Pour the meat and vegetable mixture into the prepared baking dish.
- Top with the frozen tater tots and bake for 35 to 40 minutes. Top with the remaining 1/2 cup of cheese and bake until the cheese is melted, about 5 minutes longer.
- Serve with a topping of sliced green onions or parsley, if desired.
