Tater Tot Casserole
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In the mood for a little casserole nostalgia? This Tater Tot Casserole has all the crispy, creamy, cheesy goodness you remember, but with a healthy-ish twist! The filling is made from scratch with seasoned ground beef, vegetables, cheddar cheese, and no canned soup. It’s easy, cozy, family friendly, and everyone will want seconds.
Recipe Snapshot: Tater Tot Casserole
- Prep time: 10 minutes
- Bake time: 30 to 40 minutes
- Rest time: 10 to 15 minutes
- Total time: About 1 hour and 10 minutes
- Serves: 8 to 10
- Protein: About 35 grams per serving
- Difficulty: Easy
- Equipment: Large skillet and 9 by 13 inch casserole dish
- Main ingredients: Ground beef, mixed vegetables, cottage cheese, cheddar cheese, and tater tots
- Taste and texture: Creamy, cheesy beef filling topped with golden, crispy tater tots
- What makes it different: A homemade filling with no canned soup
- Make ahead: Prepare the beef filling up to one day before baking
- Freezer option: Freeze individual portions for up to 3 months
A Hotdish Girl at Heart
I grew up on tater tot casserole, although in our house it was always just called hotdish. My mom is actually a born and bred Minnesotan, and this was the meal of her people. Naturally, it speaks right to my Midwest meat and potato lovin’ heart.
My version of tater tot casserole has all the creamy, cheesy comfort I grew up with, but I make the filling from scratch instead of using canned soup. I also add cottage cheese, which melts right into the sauce for extra creaminess and a boost of protein. It’s total classic hotdish, just given a little Skinnyish Dish treatment. My husband and kids don’t know the difference, and they all love it so much!
If nostalgic family friendly comfort food is your thing, check out my Homemade Hamburger Helper or Tater Tot Topped Chicken Pot Pie!
Hope you love it! Xo-Star
Key Ingredients
Exact measurements are in the recipe card below
- Lean ground beef: The hearty base of the casserole. If you use a higher fat ground beef, drain off the excess grease after browning.
- Flour, beef broth, and milk: These make the creamy homemade sauce, so there is no canned cream soup needed.
- Cottage cheese: It melts into the filling for extra creaminess and a little boost of protein. I promise you have no idea it’s there, but you can skip it if you want. Add a lil extra shredded cheese, use softened cream cheese, or skip it altogether.
- Frozen mixed vegetables: I use a peas, carrots, and corn blend, but a blend with green beans works too. There is no need to thaw them first.
- Cheddar cheese and tater tots: A layer of cheddar goes over the creamy beef filling, followed by frozen tater tots that bake up golden and crispy. Crispy crowns work super well for this one too!
How to make tater tot casserole
Grab the full printable recipe below!
- Step 1: Preheat the oven to 375°F. Add the ground beef, dried minced onion, and seasonings to a large skillet over medium high heat. Cook until completely browned, breaking the beef apart as it cooks. Drain any excess grease if needed.
- Step 2: Sprinkle the flour over the cooked ground beef. Stir it up well and cook for about 1 minute, until the flour is completely incorporated and the raw flour taste cooks off.
- Step 3: Slowly pour in the beef broth and milk while stirring. Continue cooking until the mixture has thickened into a creamy gravy. This should take just a few minutes.
*When the gravy coats the back of the spoon, you will know it’s done.
- Step 4: Reduce the heat to low. Stir in the cottage cheese, Worcestershire sauce, and frozen mixed vegetables.
Let the cottage cheese cook: Give it a few minutes over low heat so it melts into the beef and gravy. This helps it disappear into the filling and makes the sauce even creamier.
- Step 5: Spread the beef mixture evenly in a lightly sprayed 9 by 13 inch casserole dish. Sprinkle the cheddar cheese over the filling, then arrange the frozen tater tots in a single layer on top.
- Step 6: Bake uncovered for 30 to 40 minutes, until the filling is bubbling around the edges and the tater tots are golden and crispy. Let the casserole rest for 10 to 15 minutes before serving so the filling has time to set.
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Star’s Helpful Tips
- Let the sauce thicken: Before adding the cottage cheese and vegetables, the sauce should look like a creamy gravy and coat the ground beef well.
- Use a single layer: Arrange the tots close together without overlapping so they can bake evenly and get crispy. I use the same trick in my recipe for totchos.
- Don’t skip the resting time: Letting the casserole sit for 10 to 15 minutes gives the filling time to set and makes it much easier to scoop.
What to serve with Tater Tot Casserole
This casserole is very hearty, it already has beef, potatoes, and vegetables all in one dish, so I usually keep the sides super simple.
- Simple side salad
- Air Fryer Green Beans or Air Fryer Carrots
- Warm dinner rolls or biscuits
How to Store, Freeze, and Reheat
Storage: Let the casserole cool, then cover the dish tightly or transfer the leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: This casserole freezes really well! Let it cool completely, then freeze individual portions in airtight freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: For crispy tater tots, reheat individual portions in the oven or air fryer at 350°F until warmed through. The microwave works too, but the tater tots won’t be crispy.
tater tot casserole faqs
Ingredients
Beef Filling
- 2 lbs lean ground beef
- 2 tbsp dried minced onion (or 1 medium diced onion)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp flour
- 1 cup low fat milk (2% or whole works fine also)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1½ cups low fat cottage cheese
- 10 oz bag frozen mixed vegetables (corn, carrot, green beans, peas mix)
Topping
- 3 oz reduced fat shredded cheddar cheese (about 1¼ cups)
- 70 frozen tater tots (a little less than a full 32 oz bag)
Instructions
- Preheat the oven to 375°F. Lightly spray a 9 by 13 inch casserole dish with cooking spray.
- Add the ground beef to a large skillet over medium high heat. Add the dried minced onion, garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper. Cook, breaking the beef apart as it cooks, until completely browned. Drain any excess grease if needed.2 tbsp dried minced onion, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp dried thyme
- Sprinkle the flour over the cooked ground beef. Stir well and cook for about 1 minute, until the flour is completely incorporated. Then, Slowly pour in the beef broth and milk while stirring. Continue cooking and stirring until the mixture has thickened into a creamy gravy.2 tbsp flour, 1 cup low fat milk, 1 cup beef broth
- Reduce the heat to low. Stir in the cottage cheese, Worcestershire sauce, and frozen mixed vegetables. Taste the filling and add more salt and pepper if needed.1 tbsp Worcestershire sauce, 1½ cups low fat cottage cheese, 10 oz bag frozen mixed vegetables
- Spread the beef mixture evenly in the prepared casserole dish. Sprinkle the cheddar cheese over the filling, then arrange the frozen tater tots close together in a single layer on top.Bake uncovered for 30 to 40 minutes, until the filling is bubbling around the edges and the tater tots are golden and crispy.3 oz reduced fat shredded cheddar cheese, 70 frozen tater tots
Notes
- Let the sauce thicken: Before adding the cottage cheese and vegetables, the sauce should look like a creamy gravy and coat the ground beef well.
- Use a single layer: Arrange the tots close together without overlapping so they can bake evenly and get crispy.
- Don’t skip the resting time: Letting the casserole sit for 10 to 15 minutes gives the filling time to set and makes it much easier to scoop.
- If cottage cheese isn’t your thing and you don’t want to try it. You can replace it with some extra shredded cheese, cream cheese, or skip it altogether.
Super delicious & cozy & comforting! Easy to throw together & I loved the addition of cottage cheese! The whole family loved it.
I modified this slightly by halving the recipe and making 5 individual casserole dishes for my weekly meal prep. Turned out great and will definitely be part of my meal prep rotation.
What an awesome idea! Thanks for sharing, Tish! HAppy you enjoyed!