Description
Cheesy Tater Tot Casserole is a comforting and hearty dish featuring ground beef, a creamy cheese sauce, veggies, and crispy tater tots baked to golden perfection. This recipe blends savory spices with a rich cream sauce and melted cheddar cheese, making it an ideal family-friendly dinner.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 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
Spices
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
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
Topping
- 1 32-oz. bag frozen Tater Tots® (DO NOT THAW)
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Spray a 9" x 13" baking dish with non-stick cooking spray and set aside.
- Brown the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onions and sauté for three minutes until softened. Add the ground beef and cook until browned. Drain excess grease. Stir in minced garlic and all spices, cooking for one minute to release aromas.
- Make the Cream Sauce: Sprinkle the flour evenly over the beef mixture and cook over medium heat for one minute to remove raw flour taste. Reduce heat to low and gradually whisk in one cup of chicken broth followed by the milk. Add soy sauce, ketchup, Worcestershire sauce, beef bouillon, and Dijon mustard, stirring to combine.
- Simmer the Sauce: Bring the sauce to a gentle simmer while whisking frequently. Continue to cook for about seven minutes until the sauce thickens to a consistency thick enough to hold the tater tots without sinking.
- Add Cheese and Vegetables: Remove the pot from heat. Whisk in ½ cup of shredded cheddar cheese until melted. Stir in sour cream or Greek yogurt. Add green beans, corn, and peas. If the sauce seems too thick or dry, stir in the remaining ¼ cup chicken broth to reach a thick but saucy texture. Season with additional salt and pepper if needed.
- Assemble the Casserole: Transfer the beef and vegetable mixture into the prepared baking dish. Sprinkle ½ cup of shredded cheddar cheese evenly over the top. Arrange an even layer of frozen tater tots on top (you will not 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. For extra crispy tots, broil for a few minutes at the end.
- Finish with Cheese: Remove from oven and top the casserole with the remaining cheese. Return to oven at 350 degrees F for 5 minutes or until the cheese melts completely.
- Cool and Serve: Let the casserole cool for 10 minutes to set. Garnish with fresh parsley if desired, then serve warm.
Notes
- For prep ahead, assemble the casserole without the tater tots and refrigerate for up to 48 hours covered tightly with plastic wrap. Add tater tots and bake as directed, adding 10-15 minutes to baking time.
- Use reduced-sodium or low-salt ingredients to control sodium content.
- Substitute sour cream with Greek yogurt for added protein and tang.
- Do not thaw tater tots before baking, as thawing may cause them to become soggy.
- Broiling at the end adds an extra crispy texture to the tots.
- Vegetable mix can be varied with fresh or other frozen vegetables to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
