Cheesy Tater Tot Casserole
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Cheesy Tater Tot Casserole
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This Tater Tot Casserole recipe is an updated version of the classic, made without any condensed soups! It boasts full-throttle flavor with a touch of creaminess under a blanket of cheesy, crunchy, golden tots. With customization flexibility, this casserole is a filling, flavorful, family-favorite meal-prep champion.
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Ingredients
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 tsp EACH chili powder, dried parsley
- 1/2 tsp EACH dried thyme, salt
- 1/4 teaspoon pepper, smoked paprika
- 1 32-oz. bag frozen Tater Tots® (DON'T THAW)
- Fresh parsley for garnish (optional)
Cream Sauce
- 1/4 cup flour
- 1¼ cups low sodium chicken broth, divided
- 1 cup milk
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef bouillon, (granulated, base or crushed cubes)
- 1 ½ teaspoons Dijon mustard
- 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
- 1/4 cup Sour Cream or Greek yogurt
- 1 15 oz. can green beans, drained
- 1 cup sweet corn (canned and drained or frozen, not thawed)
- 1 cup petite frozen peas, not thawed
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Instructions
- Prep: Preheat the oven to 350 degrees F. Spray a 9"x 13" baking dish with non-stick cooking spray, then set aside.
- Brown Beef: Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for three minutes. Add the ground beef and cook until browned. Drain the excess grease. Add the garlic and spices and cook for one minute.
- Cream Sauce: Sprinkle the flour over the beef and cook over medium heat for one minute. Reduce the heat to low, gradually stir in one cup of chicken broth, then the milk. Add the soy sauce, ketchup, Worcestershire sauce, bouillon, and Dijon.
- Simmer: Bring the sauce to a simmer, whisking often, until thickened, about 7 minutes. Whatever consistency the sauce is now is the consistency it will be after being baked, so simmer accordingly. You want it quite thick so the tater tots don't sink and get swallowed by the sauce.
- Add Cheese & Veggies: Remove from the heat and whisk in 1/2 cup of shredded cheddar until melted, followed by the sour cream/yogurt. Stir in the green beans, corn, and peas. If needed, stir in the extra 1/4 cup chicken broth so it's thick but a little saucy. Season with salt and pepper to taste if desired.
- Combine: Transfer to the prepared casserole dish. Top with 1/2 cup cheddar cheese and an even layer of tater tots (you won’t use the full bag).
- Bake: Bake at 350 degrees F for 45-50 minutes, until the tater tots are golden brown and the casserole bubbles around the edges. If desired, broil for a few minutes for extra crispy tots.
- Add Cheese: Top the casserole with the remaining cheese and bake at 350 degrees F for 5 minutes or until the cheese is melted. Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- See the post for tips, tricks, and variations!
- Assemble the casserole according to recipe instructions, but DON’T add the tater tops on top.
- Tightly cover with plastic wrap and refrigerate the unbaked casserole for up to 48 hours.
- When ready to bake, remove the plastic wrap and let it rest at room temperature for 30 minutes before cooking.
- Add the frozen tater tots and bake according to recipe directions, adding 10-15 minutes as needed.
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