Easy Tater Tot Casserole

You'd be surprised how many people turn their noses up at this priceless gem.

Between my brother and my husband, you couldn't find two more picky eaters if you tried. The former loves all things processed and the latter loves all things beef and potatoes. But they both agree that this casserole is by far their favorite.

It all started one cold wintry day. My mom said, "I've got this GREAT recipe to try. I'll have some ready when you get home." 

One bite later, and I was sold!

"What is this glorious dish called?!" I asked in awe.

"Its Tater Tot Casserole."

So, I have changed a few small things here and there. I don't add any spices like my mom. And I don't cut vegetables into teeny tiny pieces to conceal them from my anti-health food freak of a brother. I have kept it simple, quick and easy for those rare cold days that pop up in the fall. 

May you and your loved ones be as excited about this dish as we are!

Tater Tot Casserole

Time: 50 min 

What you'll need:

1 1/2 lb ground beef (or turkey)

1 1/2 lb frozen tater tots 

2 cans cream of chicken soup 

1 can cream of mushroom soup

1 1/2 cups shredded cheese (or 2 cups, depending on your peoples' love of cheese)

Note: I prepared mine in advanced so I could just pop it into the oven for 30 minutes before hubby gets home from work.

1. If you are not setting aside the dish to cook later, preheat oven to 350-degrees. If you are saving your pre-made dish for later, skip this step.

2. Pull out a large dish. I used my Rachael Ray 2 1/4-quart stoneware dish. (In an unrelated note: I make the BEST brownies in this casserole dish as well!) Cover the bottom of the dish with the frozen tater tots. Set dish aside.***

3. I brown the ground beef in a cast iron skillet. Any skillet is fine, I just like how my beef turns out after using the cast iron. Once it's browned, drain the fat. You can keep your fat to add to other tasty meals or you can just set it aside til it cools and toss it. We only like bacon fat in this house. Plain and simple. So we toss our beef fat.

4. Once the fat is drained, throw in your 2 cans of cream of chicken soup and 1 can of cream of mushroom into the skilled on medium-low heat. (My mom uses 3 cans cream of chicken and adds garlic powder, onion powder, and any secret vegetables she's got on hand like onions, carrots, green beans, etc. They're easily hidden in the mixture).

5. After soups are mixed well, pour mixture over the tater tots. 

6. Garnish with LOTS of cheese. I used both sharp and colby-monterey jack. I like to switch things up sometimes ;) My hubby has a general dislike of all things cheesy, so we limit the cheese. But if I had my way...

7. If your oven is already preheated, throw your dish in for 30 minutes to warm it up and melt that cheese!

If you're preparing in advance, cover and place in the fridge until you're ready for step 1.


***If you are going to be gone all day, follow steps 1-6 BUT replace your dish with a crockpot. Cook on lowest setting for 6-8 hours. It will be warm and ready for you when you get home!

Check out MY STORE to browse through more Rachel Ray stoneware dishes.