The very BEST Tater Tot Casserole Recipe! Creamy, comforting, and packed with yummy ground meat, green beans, corn, cheese, and crispy tater tots! Learn how to make this easy and delicious tater tot casserole two ways – with and without soup!
Best Ever Tater Tot Casserole Recipe
Gosh, I just love casseroles. Comforting, insanely delicious, and easily made in bulk, casseroles (like this cheesy chicken caprese casserole or this chicken broccoli rice casserole) make life a whole lot easier. This easy tater tot casserole is one of my very favorites! It’s hearty, easy to customize, AND my child loves it! What more could a mom ask for?
To give everyone the chance to make this fun dish, I decided to include two delicious recipes for the very same casserole. Simply pick which recipe works best for you and your family.
#1 Tater Tot Casserole with Homemade Sauce
Made entirely from scratch (aside from the actual tater tots), this is my favorite way to make this recipe as I try to avoid canned soups as much as possible (personal preference- do what’s easiest for you). I also included the option to add caramelized onions for extra (amazing) flavor. This step is completely optional but highly recommended if you have the time.
Overall, you’ll find that making your own tater tot casserole from scratch is actually very easy, just a bit more time-consuming.
#2 Tater Tot Casserole with Canned Soup
Classic tater tot casserole with canned soup. Yep, you guys, this is a more traditional version of everyone’s favorite tater tot dish. It’s fast, easy, and utterly irresistible. Perfect for busy weeknights potlucks.
The whole family will love this classic, creamy, comfort food- whichever way you choose to make it!
How to Make Tater Tot Casserole
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Let’s chat about how to make this tater tot casserole recipe (or tater tot hotdish if you’re from Minnesota) from scratch since it requires a few more steps when compared to your classic tater tot hotdish.
Helpful tools and equipment:
Step 1 – Brown the Ground Meat
I always like to brown my meat first. It takes about 7-10 minutes and can even be done the day before if you know you’re going to be in a hurry the next day.
Simply add 1 tablespoon of olive oil to your pot over medium-high heat. Brown the ground meat and sprinkle with salt and pepper, to season. Once cooked, transfer to a clean plate and set aside.
Feel free to use your favorite ground meat to make this recipe. Ground beef is the most popular choice, but ground pork, lamb, chicken or ground turkey are all great options. If you can’t pick one (like me) use a mix of two (or even three!)
Step 2 – Caramelize the Onions (optional) –
Completely, 100% optional. You do not have to spend 45 minutes caramelizing onions in order to get an amazing tasting casserole – promise. So take this as more of a highly recommended suggestion if you want even more awesome flavor (because caramelized onions truly are incredible).
Anyway, I chat all about how to caramelize onions in this post, so hop over there if you’ve never tried making them before. I also included instructions in the recipe card below.
What happens if you don’t caramelize your onions?
No worries. You have two options in this case:
- Chop the onions and cook for 5 minutes before adding the ground meat and continuing to cook as the meat browns.
- Chop and cook the onions (after the meat has been browned and set aside) for as much time as you’ve got (at least 5-8 minutes). Once the onions have at least softened and turned translucent, move to the next step.
As I mentioned before- there is lots of room for flexibility in this recipe.
Step 3. Prepare Sauce
Now we’re at the point of making our homemade sauce. The homemade sauce essentially replaces the canned cream of mushroom soup. Don’t worry, it’s still creamy and rich, but less gelatinous and processed.
You’ll need 4 main ingredients for your sauce:
- Butter
- Mushrooms
- Flour
- Milk
To add more flavor and richness you’ll also find some dried Italian seasoning, garlic, hot sauce, soy sauce, Worcestershire sauce, and Greek yogurt.
To make your sauce, add the remaining butter and chopped mushrooms to your Dutch oven with the onions. Cook until mushrooms have softened and dropped their water. Add salt, pepper, Italian seasoning, and fresh garlic. If the mixture appears dry, add an additional 1-2 tablespoons of butter with the onions and mushrooms.
Reduce heat and sprinkle the vegetables with flour. Mix immediately until no dry patches of flour remain. Add the soy sauce, hot sauce, and Worcestershire sauce then slowly add the milk. Stir until fully combined and heated through – but not boiling. Finally, whisk in the Greek yogurt.
What milk should I use?
I used 2% cow milk. For a richer sauce, feel free to use whole milk. While I have not tried this recipe with dairy alternatives, I imagine it would taste great with any plant-based alternative that is somewhat creamier (plain, unsweetened walnut milk, oat milk, or soy milk, for example). I do not recommend making this with fat-free milk or almond milk.
Can I use sour cream instead of Greek Yogurt?
Yes.
How can I make my homemade cream of mushroom soup less chunky?
As I was making this recipe I realized that there was no way my son was going to eat it if he discovered that it had chunks of mushrooms or onion. I didn’t want to remove all texture, but I knew I needed to do something about part of it.
The solution? Blend it! Use a regular blender or hand blender and blend all, or just half, of your homemade soup. As my mother-in-law always says, “What the eyes don’t see, the heart doesn’t grieve over”.
What vegetables should be added to tater tot hotdish?
The classic vegetables added to tater tot casseroles are corn and green beans. Of course, you can add other veggies, like peas, cauliflower, or frozen mixed vegetables, but these are the traditional additions.
Frozen or fresh green beans?
I used fresh green beans for no other reason than that’s what I had. Frozen work just as well. You can also use canned green beans but they’ll taste mushier and less fresh, so unless that’s your only option, I would go with either fresh or frozen green beans.
Should you choose to use fresh green beans, you will need to blanch them before adding to the sauce. To do this, simply boil a medium pot of water. Add your trimmed and chopped green beans and cook for 2-3 minutes maximum. Drain and transfer to an ice bath to stop cooking then drain again.
Step 4. Assemble and Bake
Once you’ve reached the assembly stage, your casserole is practically finished!
Simply preheat the oven, spray a large 9×13 inch baking dish with non-stick cooking spray, and mix together the corn, green beans, and browned meat with the homemade sauce. Add in half of the cheese then transfer to your prepared baking dish.
If you’ve ever had a traditional tater tot hotdish before, then you’ll recognize that this homemade version doesn’t have the classic layers of meat, cream of mushroom soup, vegetables, cheese, and frozen tater tots. Don’t worry, it’s just as delicious!
Once you’ve topped your beef mixture with a layer of tater tots, sprinkle with the remaining cheese and transfer to the oven. Bake for 30 minutes, or until tater tots are golden brown and crispy.
What Long to Cook Tater Tot Casserole?
I recommend baking your hotdish somewhere between 350-375 degrees F. Any higher and you run the risk of burning your tater tots.
- Bake at 350 degrees F for 45-55 minutes.
- Bake at 375 degrees F for 30-40 minutes.
To Store Leftovers
Store any leftover tater tot casserole in an airtight container in the refrigerator. Best enjoyed within 5 days.
You also have the option of doubling (or even tripling) the recipe and freezing the extra for lazy weeknights or last-minute parties.
- To freeze before baking: top with frozen tater tots and cheese. Cover with plastic wrap, then aluminum foil, and transfer to freezer. Best if enjoyed within 3 months.
- To freeze after baking: allow casserole to cool completely before covering with plastic wrap, then aluminum foil, and transfer to the freezer. Best if enjoyed within 3 months.
More Easy Recipes,
Mediterranean Baked Fish with Artichokes and Olives
Easy Meatballs Recipe – How to Make Meatballs
How to Cook Bacon in the Oven- Easy Oven Baked Bacon
If you try making this Tater Tot Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Tater Tot Casserole Recipe
Ingredients
Recipe 1 - Tater Tot Casserole with Homemade Sauce
- 2 tbsp olive oil - divided
- 1 lb lean ground beef
- 1 lb ground turkey
- 4 tbsp butter - divided
- 2 large yellow onion
- 2 cups crimini mushrooms - finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 6 cloves garlic - minced
- 1/3 cup all-purpose flour
- 4 tbsp soy sauce
- 2-3 tbsp hot sauce - such as Frank's RedHot
- 1 tbsp worcestershire sauce
- 3 cups milk - (I used 2%)
- 1/2 cup Greek yogurt - or sour cream
- 16 ounces green beans - trimmed and cut into 1-inch pieces (see notes)
- 2 (15.25 ounce) cans corn - drained
- 8 ounces cheddar cheese - shredded
- 2 (32 ounce) bags frozen tater tots
Recipe 2 - Tater Tot Casserole with Canned Soup
- 2 tbsp olive oil
- 1 large yellow onion - minced
- 1 lb lean ground beef
- 1 lb ground turkey
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp Italian seasoning
- 6 cloves garlic - minced
- 4 tbsp hot sauce - such as Frank's RedHot
- 1 tbsp Worcestershire sauce
- 2 (10 ounce) cans canned cream of mushroom soup
- 1 (10 ounce) can condensed cheddar cheese soup
- 16 ounces green beans - frozen or fresh (see instructions for blanching in notes)
- 2 (15.25 ounce) cans corn - drained
- 8 ounces cheddar cheese - shredded
- 2 (32 ounce) bags frozen tater tots
Instructions
Recipe 1 - Tater Tot Casserole with Homemade Sauce
- Brown the Ground Meat - Add 1 teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer beef to a clean plate and set aside.
- Caramelize the Onions (optional) - Set a large, heavy-bottomed Dutch oven over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter and heat until shimmering and hot. Add the onions, mixing well to coat in oil. Allow your onions to cook, stirring occasionally. If your onions start to brown, reduce heat to medium-low (remember: we're cooking these onions low and slow). After approximately 10 minutes, sprinkle with salt (approximately 1/2 teaspoon) and stir to combine. By now, your onions should be softening and lightly golden. If your onions start to dry out and brown/burn prematurely, as a result, (assuming your heat is set to medium-low), add a few teaspoons of water to the pan.
- Continue to cook your onions for an additional 30 minutes or so, stirring every 2-3 minutes to prevent burning. You don't want to stir continuously, but just often enough that the onions have enough time to cook and stick to the bottom of your skillet, browning just slightly - but not burning.
- After the first 30 minutes, your onions should be a nice and deep golden color. You may stop now, or continue. If you continue, every minute or so, use a metal spatula to scrape up the brown bits from the bottom of your skillet. Continue to cook, stir, and scrape the brown bits from the bottom of the pan until your onions are a rich golden brown color.
- Remove onions from the pot and transfer to a clean cutting board. Roughly chop into smaller pieces using a sharp knife.
- Prepare Sauce - Return the Dutch oven to medium-high heat. Add the remaining 3 tablespoons of butter, caramelized onions, and chopped mushrooms to the pot. Stir well to combine. Cook, stirring often, for 5-8 minutes, or until mushrooms have softened.
- Season with salt, pepper, Italian seasoning, and fresh garlic. Continue to cook, stirring often, for an additional minute. IF your mixture appears dry, mix an additional 1-2 tablespoons of butter with the onions and mushrooms.
- Reduce heat to medium, sprinkle with the all-purpose flour, and immediately mix to combine. Continue mixing for 1 minute, taking extra care not to let the flour burn.
- Add the soy sauce, hot sauce, and Worcestershire sauce with the onions and mushrooms. Combine. Stirring continuously, slowly add the milk (I used 2%). Stir until fully combined and heated through - but not boiling. Finally, whisk in the Greek yogurt.
- Optional - If you prefer a less chunky sauce or you have little kids who you're worried may not like the bits of onion or mushroom (this would be my kid), simply blend part, or all of, your sauce. I blended HALF with great results.
- Assemble - Preheat oven to 375°F and spray a large 9x13 inch baking dish with non-stick cooking spray. Set aside. Add the corn, green beans, and browned ground meat to the sauce. Mix well to combine. Remove from heat and stir in half of the cheese. Transfer the sauce and vegetable mixture to the prepared baking dish. Top with tater tots and sprinkle with remaining cheddar cheese. Transfer to the oven and bake for 30 minutes, or until tater tots are golden brown and crispy. Serve immediately or enjoy leftovers for up to 5 days when stored in the refrigerator.
Recipe 2 - Tater Tot Casserole with Canned Soup
- Preheat oven to 375°F and spray a large 9x13 inch baking dish with non-stick cooking spray. Set aside.
- Add the oil to a large Dutch oven over medium-high heat. Add the onions and cook, stirring often, until soft and starting to brown -approximately 10-15 minutes. Add the ground beef and ground turkey and sprinkle with salt and pepper, to season. Cook, scraping up any brown bit stuck to the bottom of the pan until meat is cooked. Sprinkle with Italian seasoning and mix in the fresh minced garlic. Mix well to combine.
- Reduce heat to medium and add the hot sauce, Worcestershire sauce, canned cream of mushroom soup, and condensed cheddar cheese soup. Mix well. Add the green beans and corn and mix again.
- Transfer the beef and onion mixture to the prepared 9x13 inch baking dish. Layer the top with freshly shredded cheddar cheese and top with frozen tater tots.
- Transfer to the oven and bake for 30 minutes, or until tater tots are golden brown and crispy. Serve immediately or enjoy leftovers for up to 5 days when stored in the refrigerator.
Notes
- Feel free to use your favorite ground meat to make this recipe. Ground beef, ground pork, lamb, chicken and ground turkey are all great options. If you can't pick one (like me) use a mix of two (or even three!).
- Save time (approximately 10 minutes) by cooking the ground beef and caramelized onions at the same time, but in separate pans. Otherise, cook the ground meat first, clean out the pan, and reuse to cook the onions.
- You do not have to caramelize your onions. If you're short on time, simply cook your onions for as much time as you've got (at least 5 minutes), stirring often to prevent burning. With that said, caramelized onions offer SO MUCH extra flavor, so if you have the time, I highly recommend it.
- Read all about how to caramelize onions in this post.
- I used 2% cow milk. For a richer sauce, feel free to use whole milk. While I have not tried this recipe with dairy alternatives, I imagine it would taste great with any plant-based alternative that is somewhat creamier (plain, unsweetened walnut milk, oat milk, or soy milk, for example).
- Green Beans - I used fresh green beans to make this recipe (personal preference). Should you choose to use fresh green beans, you will want to blanch them before adding to the sauce. To do this, simply boil a medium pot of water. Add your trimmed and chopped green beans and cook for 2-3 minutes maximum. Drain and transfer to an ice bath to stop cooking then drain again. If you prefer not to do this step, simply substitute with frozen green beans.
- The cheese - Sprinkle the cheese on top of the beef mixture (and under the tater tots) to prevent it from crisping. I like this, but if you prefer gooier cheese, keep it protected and under those tater tots. Add more cheese for an extra cheesy recipe!
- Store leftovers in the refrigerator for up to 5 days.
- To freeze before baking, top with frozen tater tots and cheese. Cover with plastic wrap, then aluminum foil, and transfer to freezer. Best if enjoyed within 3 months.
- To freeze after baking, allow casserole to cool completely before covering with plastic wrap, then aluminum foil, and transfer to the freezer. Best if enjoyed within 3 months.
