Yummy-Cheesy-Tater-Tot Casserole!

Last week we painted the dreaded basement!!!!  This week we are exhausted. If we ever have to paint down there again, I think we will just put the house on the market and move!  For-serious!!! ;)

Anyhoo, since we were so busy last week, I made some quick dinners, one of which was Cheesy-Tater-Tot Casserole.  I just love it!  Tater-Tots are one of my faves, to say the least.  If you love tater-tots you will love this recipe!

Cheesy-Tater-Tot Casserole

1 – 32 oz bag of frozen tater-tots
1 lb. ground beef – browned and drained
small onion – diced
2 cans cream of chicken soup (or mushroom soup, if you like)
1 can green beans
1 can corn
salt and pepper to taste
dash garlic powder
1 to 2 cups shredded cheddar cheese (depending how cheesy you want to go.)

Pre-heat oven to 400°. After browning the ground beef, sauté onions in with the beef and drain. Combine beef, onion, soup, beans and corn in a large bowl. Add salt and pepper taste, and a dash or two of garlic powder. Mix well and spread mixture into a greased 9×13 baking dish. Sprinkle with cheese and top with tater-tots, arranging the tots to fit. Bake at 400° for 20-25 minutes until the tots are browned and the cheese is bubbly. We like ours with a little ketchup on the side.

To print this recipe click Cheesy Tater Tot Casserole.

Look at all that cheesy goodness! So de-lish!!!

Have a great week, all! :)

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Comments

Yummy-Cheesy-Tater-Tot Casserole! — 74 Comments

  1. Wow, this recipe looks both delicious and dangerous. I am a huge tatter tot fan so I will probably be forced to try this and I am not sure how much I’ll want to share. I like your pictures too.

    Alison
    The Book of Love
    alisonleighjones.blogspot.com

  2. I made this tonight! It was fantastic. I only altered the recipe a little. (No offense, I can’t just follow a recipe.) I added about a Tbsp. of chopped garlic and about a tsp. of Worchester sauce to the meat. YUM! Thanks so much for the recipe.

  3. We LOVE tater tot casserole in our house — and we love to use cheddar cheese soup instead of cream of chicken (I have a 5 yr. old who LOVES chickens…and therefore will not EAT them!). It makes it super creamy and extra cheesy! Love your blog!

  4. Made this for dinner this evening with the cream of mushroom variation. It was a hit! We are a family of 6 and it fed all of us! Very economical with using only 1 lb of ground beef. Love it! Thanks for sharing:)

  5. Oh my gosh! This looks great. A nice twist on Shepard’s Pie. I’m going to have to try it with some Morningstar Farm’s crumbles to make it vegetarian, and find something to switch the green beans out for since the hubs doesn’t like them. Any suggestions?

  6. Just made this and am eating it now. Both of my kids ate it – one won’t eat vegetables, the other won’t eat meat. So the fact that BOTH of them ate it with NO complaints makes it a big winner in my book! :)

    • Hi Kayla! I don’t see why you couldn’t make it the day before. You may have to adjust the time, as the tater-tots will have thawed some in the fridge. (I’m assuming you mean that you are putting everything together the night before and baking it the next day.) :D
      Enjoy! :D

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