I realize it sounds brash to say that this is the “Best Ever Tater Tot Casserole,” but you guys, it really, really is!!! If you love casseroles and potatoes, you have also got to try Yummy Funeral Potatoes.
“I MAKE THE BEST TATER TOT CASSEROLE IN THE WORLD!” (Me dropping the Mic.)
I learned a trick back when I was student teaching at an elementary school, and it changed my life–or at least my Tater Tot Casserole skills.
We were newly married and super poor. So most days I would take my own lunch to school. However, once I found out this school was famous for its tater tot casserole, I knew I had to try it.
Next time they served it, I brought money to buy lunch. Holy smokes! It really was the best tater tot casserole I had ever had. It was sooooo good!
Me being me, and needing to know how I could duplicate this, I tried with all my might to figure out all the different ingredients. I thought I had it figured out, but wanted to make sure, so I went to talk to the head lunch lady.
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I’m pretty sure she thought I was crazy, but I didn’t care. I told her how great the casserole was and asked her if they had a secret ingredient that made it so good. I told her I was pretty sure it was just ground beef, onion, cream of mushroom soup, and a little sour cream with the tater tots and cheese on top.
She told me all of those things were in it, but there was one more ingredient. I was hanging on her every word.
What? What is it? What could it be?
Ketchup! A quarter-size squirt of ketchup!
Wow, really? A little squirt of ketchup has the power to make something so delicious?
I trusted her and gave it a shot!
It worked! It really is that little bit of acid and sweetness from the ketchup that makes all the difference.
I now knew the secret. Unfortunately, we were still poor, and 2 lbs of hamburger was a lot of meat to use in one meal. I decided to try using 1 lb of meat and then grating/finely chopping a bunch of veggies I always kept on hand– carrots, celery, onion, potato, and mushrooms or zucchini if I had them.
The veggies would have to make up for the other pound of meat.
It worked great and (in my humble opinion) makes it taste even better. Everyone I ever serve this to LOVES it!
I also have made one more addition. You know me, always trying to get one more veggie into my kids. I now put a couple of cups of frozen green beans on the bottom of the pan. It adds another veggie. The best part is all the delicious flavors from everything else cooks into the beans, making them extra tasty.
Such an awesome veggie-packed meal that the whole family loves. This is one of a small handful of dinners that Trever actually eats seconds and thirds. It makes me so happy that all those veggies are hiding in it and going into his little body.
If you don’t want to use extra veggies, that is fine. Just make sure to use the onion and add another pound of meat. It will be awesome!
When I think of comfort foods, Tator Tot Casserole is right up there, and I’m telling you this one is the best! You’ve got to try it!
step-by-step photos on how to make best ever tater tot casserole
Tips for making the Best Ever Tater Tot Casserole
- Use a food processor to finely chop the vegetables.
- Instead of defrosting the frozen green beans in the oven while it’s preheating, you can put the frozen green beans in a bowl of warm water for a few minutes.
- Add another stalk of celery in place of the zucchini or mushrooms.
- If the cheese hasn’t melted after 10-15 minutes, put the dish under the broiler for a few minutes.
Chef’s Tools:
- 1 or 1½ pounds ground beef or turkey
- 1 medium onion, finely chopped or grated
- 2 medium carrots, finely chopped or grated
- 1 large stalk of celery, finely chopped or grated
- 1 small zucchini or 4 ounces of mushrooms, finely chopped or grated
- 1 medium potato, finely chopped or grated.
- 2 cups frozen green beans
- 1 12 oz can cream of mushroom soup
- ¼ cup sour cream
- 2 tbsp ketchup
- Salt and pepper
- Tater tots (1 regular size bag)
- 2 cups shredded mild cheddar or Colby jack cheese
- In a food processor, with a grater or your favorite knife, very finely chop the carrots, celery, onion, potato, zucchini, or mushrooms, so they will just be tiny specs when cooked.
- In a large sauté pan, add the ground beef and tiny veggie specs. Cook until ground beef is browned and veggies are tender. Generously salt and pepper while it is cooking--at least ¾-1 tsp salt and about ⅛ tsp pepper.
- Preheat oven to 350 degrees.
- Put frozen green beans in the bottom of a 9x13 pan and place in the preheating oven for 4-5 minutes (set a timer) to help the green beans defrost. By doing this step, the green beans will cook more evenly.
- Once beef and veggies are ready, add the cream of mushroom soup, sour cream, and ketchup. Mix thoroughly.
- Pour mixture over the defrosted green beans in the bottom of the 9x13 dish.
- Put a layer of tater tots over the meat/veggie mixture.
- Place in the 350-degree oven uncovered for 45 minutes.
- Take casserole out and cover with the two cups of shredded cheese.
- Return to oven for 10-15 minutes or until cheese is melted to your preference.
- Once the cheese is browned, the casserole is ready to serve.
- Enjoy!
Don't Forget Dessert
Annie
I made this for my family last night and we all loved it!!! =)
Maria
Yay! That makes me so happy! I LOVE that casserole! I could eat the whole thing myself!
Lemmonee
This was great I have made both ways. Strictly meat with vegetables. I prefer peas instead of green beans. I also,made with homemade cream of mushroom soup.
Maria
Awesome!
Bonnie McIntyre
This was a keeper. I made it gluten free by making 2 cups of beef gravy to replace the condensed soup and mixing it with the meat and veggies (which might have included some radishes!) Next time I will add some Worchestershire sauce to add some depth, and maybe a few drops of hot sauce. Thank you for sharing!
Maria
Hi Bonnie, So glad you liked it and were able to make it gluten free. That’s awesome!
Roger
Very good recipe I add my own cream of chicken sauce it has heavy whipping cream with it or more flavor instead of using cream of mushroom but I do put the mushrooms in with the meat
Maria
Oh Yum! That sounds delicious Roger!
KAtie
CAn you prep this ans then freeze and cook the next day? Want to send with my husband for hunting but don’t want to cook in over prior to is road trip
Maria
You could prep it and just refrigerate it for a day instead of freezing. Would he have a way to refrigerate it until he was ready to cook?
Lynn
Could I make the meat and vegie mixture and put it in the freezer to use later? We are a family of three so a whole recipe would be a lot!
Maria
Yes, you could even prep it with the tator tots on top. I make this as a freezer meal for people all the time.
Leslie Aamodt
can you make ahead and freeze? thanks!
Maria
Yes, I have done it many times. I don’t put the cheese on before freezing. If I am giving it to someone I put cheese in a ziploc bag and put the bag of cheese and instructions on top of the casserole.