Easy Cheesy Tater Tot Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound lean ground beef
02 -
1/2 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 tablespoon Worcestershire sauce
05 -
1/2 teaspoon Italian seasoning
06 -
1/2 cup sour cream
07 -
1 (10.5 ounce) can condensed cream of mushroom soup
08 -
1 (12 ounce) can corn, drained
09 -
2 cups shredded cheddar, divided
10 -
32 ounces frozen tater tots
11 -
Salt & pepper to taste
12 -
Chopped scallions for serving (optional)
# Instructions:
01 -
Warm up your oven to 375°F and position the rack in the top third part of the oven.
02 -
Toss the beef and onions into a skillet over medium-high heat. Stir occasionally while breaking up the beef with your spoon until it's nicely browned and the onions have softened - should take about 7-8 minutes. If there's too much fat, just spoon most of it out.
03 -
Throw in the garlic, Worcestershire sauce, and Italian seasoning to your skillet and let it cook for around a minute until fragrant.
04 -
Turn down the heat to medium and mix in the sour cream, condensed soup, corn, and about 1/2 cup of the cheddar. Give it a good stir and let everything heat through for a minute or two.
05 -
Pour all that delicious mixture into a 9x13 casserole dish and smooth it out evenly. If you happen to have a large oven-safe skillet, you can totally just make the whole casserole in there.
06 -
Sprinkle the rest of the cheese all over the top, then arrange the tater tots across the surface.
07 -
Pop it in the oven, uncovered, for 45 minutes until those tater tots are golden brown and crispy, and the cheese is all hot and bubbly. Serve it up with some chopped scallions and a bit of salt & pepper if needed.
# Notes:
01 -
Tater tot package sizes can vary, so anything around 32 oz will work fine - you might use slightly less depending on how you arrange them in your baking dish.
02 -
Many ingredients in this dish can be quite salty, so use low-sodium options if you're watching your salt intake.
03 -
This hearty casserole feeds 6-8 people depending on portion sizes.
04 -
You can find this recipe on page 198 of the Salt & Lavender: Everyday Essentials cookbook.