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Best Tater Tot Casserole Recipe (Ultimate Comfort, 65 Min)

Seasoned ground beef in a creamy cheddar filling, topped with crispy golden tater tots and baked in one dish, ready in about 65 minutes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • For the Beef Filling
  • 1 | lb | lean ground beef | 85/15 recommended
  • 1 | medium | yellow onion diced |
  • 2 | cloves | garlic minced |
  • 1/2 | tsp | salt | plus more to taste
  • 1/4 | tsp | black pepper |
  • 1/2 | tsp | smoked paprika |
  • 1 | can 10.5 oz | condensed cream of mushroom soup | cream of chicken works too
  • 1/4 | cup | whole milk |
  • 2 | cups | frozen mixed vegetables or green beans thawed |
  • 2 | cups | shredded cheddar cheese divided | 1 cup in filling, 1 cup on top
  • For the Topping
  • 1 | bag 32 oz | frozen tater tots | keep frozen until assembling

Equipment

  • 1 9x13-inch baking dish Gives tots room to crisp in one layer
  • 1 Large skillet For browning the beef and onion
  • 1 Meat thermometer Confirms ground beef reaches 160°F (71°C)

Method
 

  1. Browning the Beef
  2. Cook beef and onion in a large skillet over medium-high heat for 8 to 10 minutes until no pink remains and the beef reaches 160°F (71°C).
  3. Drain excess fat, leaving about 1 tablespoon.
  4. Stir in garlic, salt, pepper, and smoked paprika; cook 30 seconds.
  5. Mixing the Filling 4. Off the heat, stir in soup, milk, vegetables, and 1 cup cheddar.
  6. Assembling 5. Spread filling in a greased 9x13-inch dish. 6. Arrange frozen tots in tight rows over the top.
  7. Baking 7. Bake uncovered at 375°F (190°C) for 30 minutes. 8. Sprinkle with remaining 1 cup cheddar; bake 5 to 10 minutes more until tots are golden and filling is bubbling. 9. Rest 5 minutes before serving.
    8. For an extra-crispy top, broil for the last 1 to 2 minutes, watching closely.

Notes

Contains dairy and gluten (check soup and tot labels); gluten-free and dairy-free swaps in the post. Refrigerate up to 4 days; freezes well for up to 3 months. Reheat leftovers to 165°F (74°C).