Description
This Tater Tot Casserole transforms humble ingredients into the ultimate comfort food that’s crispy on top, creamy in the middle, and guaranteed to make any weeknight feel special!
Ingredients
Scale
- 2 lbs ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups frozen mixed vegetables (corn, peas, carrots)
- 2 cups shredded cheddar cheese, divided
- 1 bag (32 oz) frozen tater tots
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown ground beef with 1 teaspoon salt and pepper for 5-7 minutes until no pink remains.
- Add diced onions to the beef and sauté for 3-4 minutes until translucent, then add garlic and cook for 30 seconds.
- Stir in Worcestershire sauce and paprika, then remove from heat and drain excess fat if necessary.
- In a large bowl, combine condensed soup, sour cream, and remaining salt until smooth.
- Fold in the frozen vegetables and 1 cup of cheddar cheese, then add the beef mixture and stir until well incorporated.
- Transfer the mixture to your prepared baking dish and spread evenly.
- Sprinkle the remaining cup of cheese over the beef layer.
- Arrange frozen tater tots in rows, covering the entire surface.
- Bake for 40-45 minutes until tater tots are golden and crispy, and filling is bubbling around edges.
- Let stand for 10-15 minutes before garnishing with parsley and serving.