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.
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.
What You’ll Like About This Dish
Classic comfort food. Familiar flavors the whole family will love.
Easy to make. Uses pantry staples and frozen vegetables for convenience.
Make-ahead friendly. Assemble it in advance and bake when ready.
Customizable. Swap in your favorite veggies, meats, or soups.
Ingredient Notes
- Ground beef: Use 80% or 85% lean for best flavor and moisture.
- Frozen vegetables: A mix of peas, carrots, and corn adds texture and color.
- Onion: Adds savory depth to the filling.
- Worcestershire sauce & garlic powder: Season the beef and boost flavor.
- Cream of mushroom soup: The classic creamy binder—sub cream of chicken or celery if preferred.
- Cheddar cheese: Adds richness and helps hold the filling together.
- Tater tots: Use straight from the freezer. Bake until golden and crisp.
Steps to Make Tater Tot Hotdish (Casserole)
- Thaw the frozen vegetables in a colander under cool running water.
- Brown the ground beef in a skillet with oil, then add onion, Worcestershire, and garlic powder.
- Drain off the fat and stir in the vegetables, soup, milk, and most of the cheese.
- Simmer the mixture until hot and bubbling, then taste and adjust seasoning.
- Spread the mixture in a greased baking dish and top with frozen tater tots.
- Bake until hot and bubbling, then sprinkle with remaining cheese and return to the oven to melt.
- Garnish with parsley or green onions, if desired.
Tips
- Let the beef cook undisturbed for the first few minutes for better browning.
- Use a 9×9-inch square pan or 1.5-quart baking dish.
- Place the tater tots in even rows for the most appealing top layer.
- Let rest for 5–10 minutes after baking to help set the filling.
Recipe Variations
- Use ground turkey. A lighter option that still works beautifully with the creamy filling.
- Swap the soup. Use cream of chicken or celery soup—or homemade white sauce.
- Add bacon. Cook 4 slices and crumble into the filling or sprinkle on top.
- Make it spicy. Add 1/2 teaspoon chili powder or a few dashes of hot sauce to the beef.
Serving Suggestions
- Serve with a crisp green salad or coleslaw for contrast.
- Pair with sliced tomatoes or pickles for a classic Midwestern combo.
- Add a spoonful of sour cream or ketchup on the side, if desired.
- Offer crusty bread or rolls for a complete comfort meal.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container within 2 hours. Keeps well for up to 4 days.
Freeze: Transfer leftovers to an airtight container, label, and freeze for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm in a 350°F oven, covered with foil, until hot. Or reheat individual servings in the microwave, stirring occasionally. Leftovers should reach 165°F for safety.
Tater Tot Hotdish (Casserole)
Ingredients
- 1 cup peas and carrots, frozen
- 1/2 cup corn kernels, frozen
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 10.5-ounce can cream of mushroom soup
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
