Peaked and Tweaked Tater Tot Casserole

“This is definitely a kid (and husband) pleaser in my household!! I've taken a classic casserole and added a few extras to it. The only thing I would add, but can't is green beans. I have to serve them on the side, as my family doesn't like them mixed in.”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground beef
  • 1 small onion, chopped
  • 2 -3 garlic cloves, pressed
  • 2 (10 1/2 ounce) cans cream of mushroom soup (you can also use cream of celery or cream of chicken soup. I prefer mushroom)
  • 2 12 cups shredded cheese (cheddar and monterey jack combo)
  • 12 cup sour cream (or to taste)
  • 1 (14 1/2 ounce) can green beans (I leave these out and serve on the side)
  • salt (to taste)
  • pepper (to taste)
  • onion powder (to taste)
  • garlic powder (to taste)
  • 1 (24 ounce) bag tater tots

Directions

  1. Brown the ground beef, onion, and garlic in a heavy skillet; drain off excess fat.
  2. Place the meat mixture back in the skillet and add the soups and a handful of the cheese. Once the cheese is melted, add the seasonings and sour cream.
  3. Place the heated mixture into a greased 9 X 13 inch pan. Top with remaining cheese. Place tator tots in rows on top of the cheese.
  4. Bake in a 350 degree oven until tator tots are golden brown (30 to 45 minutes).
  5. **I have also used mased potatoes instead of the tator tots**.

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