A classic, the Best Tater Tot Casserole Recipe you will find! A hearty casserole, easy to throw together and satisfying to eat. It can be as cheesy as you want with added veggies and plenty of protein. All the food groups are tied in to make this a complete meal.
This tater tot casserole recipe in particular is yummy bc of the worchestershire sauce and added fresh mushrooms. As the casserole already calls for cream of mushroom soup… I decided to add fresh mushrooms for added flavor and nutrition.
You could chop the mushrooms, but I chose to puree them in a food processor bc I knew my kids would object to chewing chunks of mushroom. I also put pureed mushrooms in my for spaghetti… my kids have never noticed!
This is a kid-friendly recipe that can be easily altered to your families preferences. You can omit any of the veggies, swap in green beans, or add extra cheese. This hot dish could easily become a family favorite!
What is in Tater Tot Casserole
Ingredients for Tater Tot Casserole include: cheddar cheese (sharp cheddar is preferred), ground beef, frozen tater tots, peas, mushrooms, milk, worchestershire sauce, cream of mushroom soup, onion powder, garlic powder, and salt & pepper.
How to make the Best Tater Tot Casserole Recipe!
Preheat the oven to 375 degrees. Lightly grease a casserole dish with spray butter. Start by browning the ground beef in a large skillet over medium heat. While the hamburger is cooking, puree or mince the mushrooms in a food processor, OR chop the mushrooms with a knife if you would prefer larger mushroom pieces.
When the beef has browned drain the meat in a strainer. While the meat drains, coat the skillet with oil or butter and bring your skillet to medium heat. Cook the mushrooms in the skillet until tender, about 4 to 5 minutes. Now add the cooked beef back to the skillet and add the salt & black pepper, onion powder, garlic powder, and Worcestershire sauce. Cook 2 to 3 minutes, then remove from heat and set aside.
In a large bowl, mix 2 (10.75 oz) cans of soup until there are no more lumps. I found a family-sized can of cream of mushroom soup at 22.6 oz, pictured above.
Add the frozen peas and the soup mixture to the beef mixture in the skillet and stir to combine. Now add the meat mixture to the baking dish and spread evenly. Next sprinkle on the cheddar in a single layer then set the tater tots on top of the cheese.
Place in preheated oven and bake uncovered, bake time will be 30 to 40 minutes. You’ll know it is done when the tater tots are golden brown. The creamy sauce will be bubbling and you should have crispy tater tots on top! This is easy comfort food that, according to my husband, tastes even better the next day. Store leftovers in an airtight container in the fridge for 4 to 5 days.
How to freeze Tater Tot Casserole
This is a great recipe to make and freeze ahead of time for those busy weeknights. I usually freeze in a casserole dish with a lid. I add a layer of aluminum foil or plastic wrap under the lid for an added seal. It can be frozen up to 3 months.
When baking the frozen casserole, bake uncovered for 60 minutes at 350 degrees. Then broil on high for 3 to 5 minutes to make the tater tots crispy.
SUBSTITUTIONS
- frozen peas, canned peas, or canned green beans
- fresh mushrooms or canned
- add half a chopped onion to sauteed mushrooms
- extra cheese can be added
- heavy cream instead of milk
- omit mushrooms and/or peas
- omit garlic powder and/or onion powder
- Worcestershire sauce OR soy sauce
- lean ground beef or ground turkey
This is one of those easy dinners that stay with you. I hope you enjoy this cheesy tater tot casserole!
More Easy and Delicious Dinner Recipes…..
Easy Runza Casserole Recipe (with Velveeta Cheese)
Creamy Tuna Pasta (made in ONE pot)
Cheesy Chicken Enchiladas – with red sauce
Best Tater Tot Casserole Recipe – with mushrooms
Ingredients
- 1 1/2 lbs ground beef
- 8 oz mushrooms pureed or chopped
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp Worcestershire sauce
- 22 oz Cream of Mushroom soup
- 3/4 cup milk
- 1 16 oz bag frozen peas
- 2 cups sharp cheddar cheese shredded
- 1 32 oz frozen tater tots
Instructions
- Preheat oven to 375 degrees. Grease a casserole dish with spray butter.
- Brown ground beef on medium heat in a large skillet. While the beef is cooking, chop or puree the mushrooms. When the beef has browned, drain in a strainer.
- While the meat is draining, coat the skillet with oil or butter. Saute the mushrooms for 4 to 5 minutes.
- Add the meat back to the skillet with the mushrooms. Stir and warm the meat mixture with the salt & pepper, onion powder, garlic powder, and Worcestershire sauce for 2 to 3 minutes. Turn off the burner and set aside.
- In a bowl, mix the canned soup and the milk until lumps are gone.
- Add the soup mixture and the frozen peas to the skillet and stir into the meat mixture.
- Pour the meat and soup mixture into the casserole dish and spread out evenly.
- Sprinkle cheddar cheese evenly on top of the meat. Then lay the frozen tater tots on top.
- Bake uncovered for 30 to 40 minutes or until the soup is bubbling and the tater tots are crispy and golden brown.
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