🥘 Tater Tot Casserole

A classic American comfort food made with seasoned ground beef, creamy soup, melted cheese,
and crispy tater tots baked to golden perfection. This easy, family-friendly casserole
is perfect for busy weeknights or cozy gatherings.

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz / 300 g) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1 bag (32 oz / 900 g) frozen tater tots
• Salt and black pepper, to taste
• 1 teaspoon paprika (optional)
• 1/2 teaspoon dried thyme (optional)

Instructions

1. Preheat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the beef mixture: In a large skillet over medium heat, cook the ground beef and chopped onion until browned and fully cooked. Drain excess fat. Add minced garlic and cook for 1 minute until fragrant.
3. Make the creamy base: Stir in the cream of mushroom soup, sour cream, milk, salt, pepper, paprika, and thyme. Mix well until fully combined. Remove from heat.
4. Assemble the casserole: Spread the beef mixture evenly into the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the mixture.
5. Add the tater tots: Arrange the frozen tater tots in a single layer on top.
6. Bake: Bake uncovered for 35–40 minutes, or until the tater tots are golden brown and crispy.
7. Add final cheese layer: Sprinkle the remaining 1/2 cup cheese on top and bake for an additional 5 minutes, or until melted.
8. Serve: Let the casserole rest for 5 minutes before serving. Enjoy warm.

Tips & Variations

• Add cooked vegetables like peas, corn, or green beans for extra nutrition.
• Substitute ground turkey or chicken for a lighter version.
• Use cream of chicken soup instead of mushroom if preferred.
• For a spicy kick, add diced jalapeños or a pinch of chili flakes.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through.