Description
A comforting Cheesy Tater Tot Casserole featuring lean ground beef, a creamy savory sauce, vegetables, and crispy golden tater tots baked to perfection. This hearty casserole is ideal for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- 1 32-oz. bag frozen Tater Tots® (DON'T THAW)
- Fresh parsley for garnish (optional)
Cream Sauce
- ¼ 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
- ¼ 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
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray and set aside.
- Brown Beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped onions and sauté for 3 minutes. Add the ground beef and cook until browned. Drain excess grease. Add minced garlic and spices (chili powder, dried parsley, dried thyme, salt, pepper, smoked paprika) and cook for 1 minute.
- Make Cream Sauce: Sprinkle flour over the beef mixture and cook over medium heat for 1 minute. Reduce heat to low and gradually stir in 1 cup chicken broth followed by milk. Add soy sauce, ketchup, Worcestershire sauce, beef bouillon, and Dijon mustard. Whisk to combine.
- Simmer Sauce: Bring sauce to a simmer, whisking often, until thickened, about 7 minutes. The sauce should be quite thick to prevent tater tots from sinking during baking.
- Add Cheese and Vegetables: Remove from heat. Whisk in ½ cup shredded cheddar cheese until melted, followed by sour cream or Greek yogurt. Stir in drained green beans, sweet corn, and frozen peas. Add the remaining ¼ cup chicken broth if needed to achieve a thick but slightly saucy consistency. Adjust seasoning with salt and pepper if desired.
- Assemble Casserole: Transfer the mixture into the prepared baking dish. Top evenly with ½ cup shredded cheddar cheese and arrange a single layer of tater tots on top (use less than the full bag).
- Bake Casserole: Bake at 350 degrees F for 45-50 minutes until tater tots are golden brown and casserole bubbles around edges. Optionally broil for a few minutes for extra crispy tops.
- Add Final Cheese Layer: Remove casserole from oven. Sprinkle remaining shredded cheddar cheese on top and bake for 5 more minutes at 350 degrees F, or until cheese melts.
- Cool and Garnish: Allow casserole to cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For prep ahead, assemble casserole without tater tots and refrigerate covered up to 48 hours. Add frozen tots and bake adding 10-15 minutes as needed.
- Do not thaw tater tots before using to ensure crispy texture.
- Use reduced-sodium ingredients where possible for a healthier version.
- Greek yogurt can substitute sour cream for a lighter option.
- Broiling at the end crisps the tots but watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
