Tater Tot Casserole with Ground Beef — Easy Family Favorite (Get the Recipe)

First sentence: Tater Tot Casserole with Ground Beef delivers hot, crunchy tater tots, a savory beef and vegetable filling, and gooey cheese in every bite. I developed and refined this version over many weeknight tests — I made it eight times to lock the timing and texture. The golden top and moist filling make it a dependable crowd-pleaser, perfect for busy families or anyone who wants comfort food without fuss. Read on for why this version works, ingredient notes, and a clear, tested method. Jump to Recipe

[IMAGE PLACEHOLDER — Alt text: “Tater Tot Casserole with Ground Beef served in a baking dish, showing a golden tater tot crust and bubbling cheese”]

I like this casserole because it’s forgiving, feeds a crowd, and stores well for leftovers. If you want a similar spin on cheesy, baked comfort food, try our classic tater tot casserole for another take.

Why This Recipe Works

Browning the ground beef first creates a deep, savory base (Maillard reaction) so the filling tastes meaty even after baking.
A light sauce (soup plus a little milk and sour cream) keeps the filling moist without becoming watery; it thickens as it bakes.
Arranging frozen tater tots in a single, even layer ensures a consistently crisp top rather than soggy patches.
A short rest after baking lets the filling set for clean slices and easier serving.
Using a mix of sharp cheddar and mozzarella balances flavor and meltability for a satisfying finish.

Ingredients Breakdown

Ground beef (450 g / 1 lb, 85% lean): Provides flavor and fat for the filling. Higher-fat beef (80/20) will yield a richer result and may be slightly greasier; drain if necessary.
Yellow onion (1 medium, about 150 g): Adds sweetness and body. Finely dice for even cooking and texture.
Garlic (2 cloves): Briefly sautéed to release aroma; avoid burning (bitter).
Frozen mixed vegetables (200 g / 2 cups) or frozen peas/carrots: Adds color and nutrients. Use fresh chopped vegetables if you prefer; sauté them a little longer.
Condensed cream of mushroom soup (305 g / 10.5 oz can): Acts as the base sauce. You can substitute condensed cream of chicken or a homemade bechamel, but flavor will shift.
Milk (120 ml / 1/2 cup): Thins the condensed soup to a silky sauce.
Sour cream (120 g / 1/2 cup): Adds tang and creaminess. You can replace with Greek yogurt, but expect a sharper tang.
Worcestershire sauce (1 tbsp / 15 ml): Boosts savory depth.
Salt: Use Diamond Crystal kosher salt if available — if using Morton’s, halve the quantity (Morton’s is denser).
Black pepper (1/2 tsp / 1 g): Freshly ground is best.
Shredded cheddar (200 g / 2 cups): Sharp cheddar for flavor.
Shredded mozzarella (100 g / 1 cup): For stretch and melt.
Frozen tater tots (907 g / 32 oz / about 48 tots): The crisp topping and starch base. Do not thaw before baking.

Ingredient substitutions with impact warnings:

Swap Greek yogurt for sour cream: tang will be more pronounced and texture slightly denser.
Use low-sodium soup if you need less salt; add salt to taste after baking.
Gluten-free: choose a gluten-free condensed soup (some contain wheat) — flavor and thickness can vary.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking dish — fits 32 oz tater tots in a single layer. A smaller dish will overflow; a larger one will thin the layers.
Large skillet (30 cm / 12-inch) with a tight-fitting spatula — for browning beef and sweating vegetables.
Measuring cups and spoons; kitchen scale for best accuracy.
Oven thermometer (optional) — ensures accurate oven temperature for reliable browning.
Cooling rack and foil for covering if transporting.

If you don’t have a 9 x 13-inch dish, use a 3.8–4.7 L (4–5 quart) casserole dish as a substitute.

Step-by-Step Instructions {#recipe-card}

Prep Time: 15 minutes

Cook Time: 45 minutes

Inactive Time: None

Total Time: 1 hour

Servings: 6 (about 1 cup / 240 ml per serving)

Step 1: Preheat and prep

Preheat the oven to 190°C (375°F). Lightly oil the baking dish or spray with nonstick spray. Remove the frozen tater tots from the freezer so they’re ready to top the casserole.

[IMAGE PLACEHOLDER — Alt text: “Tater tots arranged on a tray ready to be used”]

Step 2: Brown the beef

Heat 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat for 1 minute. Add 450 g (1 lb) ground beef and cook, breaking it up, until no pink remains and brown bits form, about 6–8 minutes. Drain any excess fat, leaving about 1 tbsp (15 ml) in the pan for flavor.

Step 3: Cook the aromatics and vegetables

Return the skillet to medium heat, add the diced onion and sauté for 4–5 minutes until translucent and fragrant. Add 2 minced garlic cloves and 200 g (2 cups) frozen mixed vegetables and sauté for 2 minutes until warmed through. Season with 1 tbsp (15 ml) Worcestershire sauce, 1/2 tsp (1 g) black pepper, and 1 tsp (6 g) Diamond Crystal kosher salt (or 1/2 tsp Morton’s).

[IMAGE PLACEHOLDER — Alt text: “Ground beef and vegetables sautéing in a skillet”]

Step 4: Make the filling sauce

Stir in one 305 g (10.5 oz) can condensed cream of mushroom soup and 120 ml (1/2 cup) milk. Cook over low heat for 2–3 minutes, stirring, until the sauce is smooth and slightly thickened. Remove from heat and fold in 120 g (1/2 cup) sour cream and 200 g (2 cups) shredded sharp cheddar; stir until combined.

Step 5: Assemble the casserole

Transfer the beef and sauce mixture to the prepared 9 x 13-inch (23 x 33 cm) baking dish and spread into an even layer. Do not overpack — leave a little room for sauce expansion. Sprinkle 100 g (1 cup) shredded mozzarella evenly. Arrange the frozen tater tots in a single layer, seams facing up if possible, covering the entire surface.

Step 6: Bake until bubbly and golden

Bake at 190°C (375°F) for 30–35 minutes, until the filling is bubbling at the edges and the tater tots are golden brown. If the top is browning too quickly, tent loosely with foil after 20 minutes. For extra crisp, finish under the broiler 1–2 minutes — watch closely.

Step 7: Rest and serve

Remove from oven and let rest for 8–10 minutes to set for cleaner slices. Serve warm, garnished with chopped green onions or parsley if you like.

[IMAGE PLACEHOLDER — Alt text: “Baked casserole with golden tater tot crust being sliced”]

Expert Tips & Pro Techniques

Common mistake: overcrowding the skillet when browning beef causes steaming and a pale color. Brown in batches or use a larger pan to get good caramelization.
Drain excess fat but leave a tablespoon in the pan — that flavor helps the sauce. If using very lean beef, add 1 tbsp (15 ml) butter for richness.
For a firmer filling, stir 1 tbsp (8 g) cornstarch into the milk before adding to the soup; it will thicken slightly as it bakes.
Make-ahead: Assemble the casserole up to the tater tot layer, cover tightly, and refrigerate up to 24 hours. Add 5–8 minutes to baking time if starting cold.
Professional trick at home: brown the tater tots briefly on a sheet pan in a hot oven (200°C / 400°F) for 6–8 minutes before topping to ensure an extra-crisp finish without overbaking the filling.
To scale cleanly: if doubling, use two dishes rather than one very large pan to maintain proper layer thickness.

Note: For more cheesy-baked comfort inspirations, see this cheesy baked gnocchi with ground beef and spinach.

Storage & Reheating

Refrigerator: Cool to room temperature, cover tightly with foil or an airtight lid, and store for up to 3 days. Reheat individual portions in the oven or microwave.
Freezer: This casserole freezes well. Assemble fully, cool, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 15–20 minutes if refrigerated, or 25–35 minutes if thawed from frozen, until heated through and the center reaches 74°C (165°F). Avoid microwaving large portions; it makes the topping soggy.

Variations & Substitutions

Vegetarian Version: Replace ground beef with 450 g (1 lb) cooked lentils (canned, drained) or a meat substitute like crumbled tempeh. Use vegetable soup instead of cream of mushroom. Baking time remains the same.
Gluten-Free Version: Use a gluten-free condensed soup and confirm tater tots are GF (some brands coat with wheat). No timing change.
Low-Carb Version: Swap the tater tot layer for sliced roasted cauliflower or thinly sliced turnips; roast separately for 15 minutes then top and bake 12–15 minutes until cheese is bubbly.
Tex-Mex Variation: Add 1 tbsp (8 g) taco seasoning to the beef during browning, swap shredded cheddar for pepper jack, and top with sliced jalapeños before baking. Keep the same bake time.
Make-it-spicier: Stir 1–2 tbsp (15–30 ml) chipotle in adobo into the sauce. Cheeses and bake time unchanged.

For another layered ground-beef potato bake approach, consider this cheesy ground beef potato bake for inspiration.

Serving Suggestions & Pairings

Crisp green salad with a bright vinaigrette to cut the richness.
Steamed green beans or broccoli tossed with lemon and olive oil.
A cold beer or a medium-bodied red wine like Zinfandel pairs well with the beefy, cheesy flavors.
Garnish with chopped green onion or a spoonful of sour cream to add freshness.

If you enjoy robust braised flavors, pair the casserole with ideas from this lemongrass coconut braised beef with mushrooms for a different dinner night.

Nutrition Information

Per serving (serving size: about 1 cup / 240 ml; recipe yields 6 servings)

Calories: 820 kcal
Total Fat: 49 g
Saturated Fat: 19 g
Cholesterol: 110 mg
Sodium: 980 mg
Total Carbohydrates: 64 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 32 g

Nutrition values are estimates calculated using common ingredient databases. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my casserole turn out watery?

A: Watery filling usually means too much liquid or undercooked filling. Use the recommended milk amount (120 ml / 1/2 cup) and drain excess fat after browning the beef. If your condensed soup is thinner, reduce the milk by 30 ml (2 tbsp).

Q: Can I make this without eggs?

A: Yes — this recipe doesn’t use eggs. If a binder is needed (for a vegetarian swap), use 1 tbsp (8 g) cornstarch or 1/4 cup (60 g) mashed potato to help set the filling.

Q: Can I double this recipe?

A: Yes. For best results, split into two 9 x 13-inch (23 x 33 cm) dishes rather than one very large dish to keep layer thickness and baking time consistent.

Q: Can I prepare this the night before?

A: Yes. Assemble through Step 5, cover tightly, and refrigerate up to 24 hours. Bring to room temperature for 20 minutes before baking and add 5–8 minutes to the baking time.

Q: How long does this keep in the fridge?

A: Store covered in the fridge for up to 3 days. Reheat until the center reaches 74°C (165°F).

Q: How do I make the tater tots extra-crispy?

A: Par-bake the tater tots on a sheet pan at 200°C (400°F) for 6–8 minutes before placing them on the casserole, then bake the assembled dish. Or broil for 1–2 minutes at the end — watch closely.

Q: Can I use ground turkey or chicken instead?

A: Yes. Ground turkey or chicken will be leaner. Add 1 tbsp (15 ml) oil while sautéing the aromatics to maintain richness, and check seasoning since flavor will be milder.

Conclusion

This Tater Tot Casserole with Ground Beef is straightforward to make, reliable on busy nights, and tailor-able to many diets. If you want another popular home-cook take on the classic, compare the technique with The BEST Tater Tot Casserole – Mom On Timeout. For a video-driven version and extra step-by-step visuals, see Tater Tot Casserole Recipe (with Video) – Allrecipes.