Tater Tot Casserole in a Slow Cooker

Name: Tater Tot Casserole in a Slow Cooker
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 pound lean ground beef; 12 ounces corn; 10.5 ounces cream of mushroom soup; 1 small onion; ½ cup milk; ¼ cup sour cream; 1 tablespoon Worcestershire sauce; ½ teaspoon garlic powder; salt and pepper to taste; 20 ounces frozen tater tots; 1 ½ cups sharp cheddar cheese

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6 servings
Calories
519 kcal
Course
Main Course, Dinner
Cuisine
American

Tater Tot Casserole in a Slow Cooker

Gary Shields

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Tater Tot Casserole is made with a creamy, beefy, flavorful first layer then topped with golden tater tots and melty cheese. Cooked low and slow until ready to serve, there's nothing more satisfying than a helping of this easy casserole recipe!

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Ingredients

Servings

1 pound lean ground beef
12 ounces corn frozen or canned
10.5 ounces cream of mushroom soup one can
1 small onion diced
½ cup milk
¼ cup sour cream
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
salt and pepper to taste
20 ounces frozen tater tots
1 ½ cups sharp cheddar cheese shredded

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Instructions

In a medium skillet, add the ground beef and brown over medium high heat, breaking it into small pieces
In the slow cooker, add the cooked meat, corn, cream of mushroom soup, diced onion, milk, sour cream, worcestershire sauce and spices. Stir to combine well.
Add a single layer of tater tots on top of the entire meat mixture.
Cover and cook on low for 4 hours.
Sprinkle with the shredded cheese about 10 minutes before serving and cover until the cheese melts.

Notes

Add up to 2 cups of a favorite veggie peas and carrots or green beans.
Swap the ground beef with ground chicken or ground turkey or even ground sausage or chiorzo. You could also use a mixture of meats.
Use cream of chicken soup instead of cream of mushroom.
Add a few cloves of minced garlic.
Top it with some french fried onions or panko breadcrumbs.
I prefer sharp cheddar cheese. But feel free to use any favorite shredded cheese you'd like.
Be sure to grate the cheese off a block for the best creamiest melted cheese.
Store cooled leftovers an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
You can also bake this in the oven at 350° F in a 9x13 inch casserole dish for about 30-35 minutes with the cheese on top.

Nutrition Information

Show Details

Serving 1serving Calories 519kcal (26%) Carbohydrates 44g (15%) Protein 30g (60%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 85mg (28%) Sodium 1063mg (44%) Potassium 807mg (23%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 518IU (10%) Vitamin C 11mg (12%) Calcium 264mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 519 kcal

% Daily Value*

Serving	1serving
Calories	519kcal	26%
Carbohydrates	44g	15%
Protein	30g	60%
Fat	26g	40%
Saturated Fat	10g	50%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	0.3g	15%
Cholesterol	85mg	28%
Sodium	1063mg	44%
Potassium	807mg	17%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	518IU	10%
Vitamin C	11mg	12%
Calcium	264mg	26%
Iron	3mg	17%