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Home » Kids in the Kitchen

Published: Sep 22, 2022 · Updated: Jan 13, 2023 by Carole Jones · 176 Comments

Cheesy Tater Tot Casserole

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Tater Tot Casserole is a staple, kid-friendly recipe in my kitchen. This easy hotdish recipe is simply the best because it is loaded with ground beef, corn, cheese, and crispy tater tots. Here in Minnesota, we refer to this meal as a tater tot hotdish but whatever you call it, don’t you dare skip out on the last ingredient because it makes all the difference….

Tater Tot Casserole Recipe

What I Love About This Easy Tater Tot Casserole Recipe

In the spirit of being totally open and honest with you, I present to you the first recipe in all the years of my blog history, that uses a condensed soup: Cheesy Tater Tot Casserole. While I am not a huge fan of this prepared product, I do appreciate the aid it gives to those who are just learning to cook, like my children. My kids like to use these soups in some of their favorite recipes because it makes dinner fairly simple for them in the preparation process.

Yes, my kids cook…and often. They make dinner a few nights a week. If I allowed them to, they would make this Tater Tot Casserole every week. No doubt that this recipe is definitely kid-friendly!  

Although, since we are Minnesotans, I should really re-title this as a Tater Tot Hotdish recipe. Not sure why, but you don’t call these “casseroles” up north and I still find that weird. It took me years of living in the land of 10,000 lakes to figure out what the heck a hotdish was!

Tater Tot Casserole

What is Tater Tot Casserole Made of?

Like most recipes, a tater tot casserole is made using an endless variety of ingredients. However, the following foods are most often found inside this midwest classic recipe. They are listed in the order they are layered, beginning at the bottom of the 9×13″ casserole dish and working up:

  • Ground Beef – seasoned and browned hamburger is the standard protein choice for the base of a tater tot casserole recipe. 
  • Canned Corn or Green Beans – the choice of which canned vegetable to use in the recipe is solely a personal preference. The original Minnesota recipe was made with green beans.
  • Cream of Mushroom Soup – condensed soup is added to the casserole right out of the can. It adds creaminess to the finished dish, as well as the addition of a bit of mushroom flavor to the sauce.
  • Sour Cream – while not all tater tot casserole recipes include sour cream, they should. This addition helps add depth of flavor to the sauce so the condensed soup doesn’t struggle on its own. 
  • Shredded Cheese – use the cheese as the gooey layer between the tater tots and the ingredients on the bottom. It’s that special touch other recipes don’t have.
  • Frozen Tater Tots – the tater tots stay frozen until right before the dish goes in the oven. Keeping them frozen helps the tots from falling apart inside the casserole as it bakes.
Tater Tot Casserole Recipe

How to Make the Best Tater Tot Casserole

What makes any recipe “the best” is completely subjective to each individual. However, listed below are some tips to make your version the best tater tot casserole in the neighborhood!

  1. Use a quality 80/20 ground beef

    it’s easy for the beef to lose its distinctive flavor among all the ingredients. Be sure the fresh hamburger has enough fat to provide that flavor, and the quality of the ground beef doesn’t include fillers or additives.

  2. Select a sharp cheddar cheese

    while any type of cheese would work fine in this recipe, sharp cheddar has some personality and tang that will really shine in this recipe. Don’t let the cheese hide under the other ingredients. 

  3. Utilize the broiler

    once the casserole finishes baking, give the tater tots a bit of extra crunch by sticking the whole pan under the broiler for just a minute or two. Watch the tots closely because they can make the jump from crispy to burnt very quickly. Once they perfectly toast on top, sprinkle a bit more kosher salt over the top of the finished meal.

Tater Tot Hotdish Recipe

Tater Tot Casserole FAQs

Can I make tater tot casserole with green beans instead of corn?

Absolutely! In fact, the original tater tot casserole recipe, that came out of Minnesota in 1956,  included green beans. So really, replacing the corn in the casserole with green beans is a way to honor the founding midwest recipe. Just remember, to truly honor the Norweigan heritage of the Minnesota recipe, it is no longer a “casserole.” It has transformed into a tater tot “hotdish” with green beans. 

What goes well with tater tot casserole?

When choosing side dishes to serve with this easy casserole, keep that same simple theme in mind. Since the entreé includes a protein, vegetables, and carbohydrates all in one, a complicated side dish would only compete with casserole instead of complimenting it. Here are a few suggestions:
Roasted fresh vegetables such as broccoli, cauliflower, Brussels sprouts, asparagus, or zucchini
Green salad with a balsamic vinaigrette dressing
Fresh fruit salad
Roasted mushrooms
Butternut squash or spaghetti squash

Can I freeze a hamburger tater tot casserole?

Yes, you can successfully freeze hamburger tater tot casserole! In fact, this recipe is the freezer meal of all freezer meals! The go-to recipe most home cooks use when they first explore the world of freezer cooking. Unlike other recipes, a tater tot casserole retains both its texture and flavor once frozen.
And, good news. No need to alter the recipe for a frozen version. Simply follow the recipe as written, then wait to bake the finished casserole until it is time to serve. Tightly cover the pan first with plastic wrap, then aluminum foil. Doing this keeps the tater tot casserole fresh for 4-5 months in the freezer.
To keep your favorite 9×13 baking dish free from the freezer, be sure to grab some quality aluminum pans with lids to use instead. Don’t go for the cheap ones or you’ll end up with tater tot casserole all over the floor.
When it is time to bake the casserole, remove the plastic and foil from the pan and bake at 350 degrees for 60 minutes. Or, thaw it for a few days in the refrigerator before baking, adding about 10 extra minutes to compensate for the cold temperature of the ingredients. 

 

Cheesy Tater Tot Casserole

How to make tater tot casserole ahead of time?

Go head and make this cheesy casserole 3-4 days before you need it. The finished dish won’t lose any quality from the longer stay in the fridge. Follow the directions listed in the recipe, stopping before baking. Cover the 9×13 baking dish tightly with foil to keep it from drying out. You’ll need to add about 5 -10 minutes to the bake time to compensate for the casserole starting off cold when it goes into the oven. 

Can I use ground turkey as a substitute for the ground beef?

Technically, any ground protein would work in this cheesy casserole, but it is difficult to achieve the same level of flavor from ground turkey, chicken, or pork as you do from beef. If you make this substitution, be sure to use a higher fat version of the ground turkey. That extra fat will equal flavor inside the finished dish. 

Can I use frozen corn or green beans instead of canned?

This substitution is just fine, as long as you reduce the amount of milk from the amount written in the recipe. Use 2 tablespoons less because the frozen vegetables will release more water than their canned counterparts when baked. And, no one wants watery tater tot casserole.

Cheesy Tater Tot Casserole Recipe VIDEO

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Cheesy Tater Tot Casserole

The Best Tater Tot Casserole

5 from 8 reviews

Print Recipe
Pin Recipe

Cheesy tater tot casserole is always an easy dinner recipe idea and super kid friendly with those crispy potatoes all over the top!

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 pounds lean ground beef or ground turkey
  • 1 can corn or green beans, drained
  • 3/4 C low fat sour cream
  • 1 can low fat cream of mushroom soup
  • 3/4 C skim milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 C shredded cheddar cheese
  • 2 lb bag tater tots

Instructions

  1. Preheat oven to 375 degrees and lightly spray a 9×13 pan with nonstick spray.
  2. Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.
  3. Add the sour cream, soup, milk and corn or green beans. Mix until combined.
  4. Pour mixture into the 9×13 pan. Top with the shredded cheese.
  5. Add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.

Notes

**For a freezer meal, prepare as instructed but do not bake. Freeze, well wrapped. To cook it, bake at 350 for 60 minutes if frozen, or as instructed if thawed.

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 th
  • Calories: 461
  • Sugar: 5 g
  • Sodium: 1273 mg
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 80 mg

Keywords: easy casserole recipe, hot dish recipe, tater tot casserole

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Categories: Kid's Recipes Tags: Casserole, Freezer Meal

Filed Under: Kid's Recipes
176 Comments
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Reader Interactions

Comments

  1. Minnesota Prairie Roots says

    June 10, 2014 at 8:31 am

    As a mother who failed to teach her children to cook, kudos to you for doing so. I should have. Now my son is texting, asking how to prepare this and that. He hasn’t a clue. And I can’t give him hands-on lessons as he’s living and interning in Boston. Parent fail.

    Thankfully the girls have taught themselves without too many difficulties.

    As for those over-boiled eggs, I can only imagine the mess.

    Reply
    • Carole says

      June 10, 2014 at 12:41 pm

      I like to tease my older kids that they were the experiment and that the younger three have a much better Mom than they did. There is no way to learn how to be a Mom besides doing it so I guess that is one advantage of having six kids….at least some of them get the benefits of my earlier mistakes 🙂

      Reply
    • Frankie says

      April 02, 2016 at 8:36 am

      I too left eggs boiling and stepped outside to speak with a neighbor…..back in the kitchen to check on eggs that by some magical happening were no longer in the pot……they were splatter all over my ceiling….talk about atomic eggs!

      Reply
      • Carole says

        April 02, 2016 at 11:23 am

        Definitely atomic 🙂

        Reply
      • Patty says

        February 11, 2017 at 7:56 am

        Me too, boiled eggs on the ceiling, fortunately it cleaned up, and i didn’t burn down the house, but not the same fate for the pot, it went into the garbage.

        Reply
        • Nancy says

          March 21, 2017 at 9:55 am

          You could have turned it upside down in the grass over night and it would have cleaned up fine. My grandma taught me this many many years ago.

          Reply
  2. Sarah says

    June 10, 2014 at 10:58 pm

    We have tater tot casserole like 4 times a month. A true staple in our home. BUT your recipe was amazing! I would have never thought to put the green beans inside the casserole! We always had them as a side!!! Great great great!

    Reply
    • Carole says

      June 11, 2014 at 7:31 am

      Thanks so much Sarah!

      Reply
      • Amy says

        October 27, 2017 at 3:46 pm

        Hi Carole! Is it better to use 98% fat free cream of mushroom soup or regular cream of mushroom soup?! Wasnt sure if it would make a difference flavor wise!

        Reply
        • Carole says

          October 30, 2017 at 3:27 pm

          Hi Amy! Either will work perfectly fine

          Reply
    • Debby Karr says

      September 08, 2015 at 4:28 pm

      It really looks good, but i’m trying to give her the receipt to her!

      Reply
      • Carole says

        September 08, 2015 at 4:34 pm

        Hi Debby! Just use the print button by the recipe

        Reply
  3. Lauren says

    September 10, 2014 at 2:17 pm

    Just found this recipe on Pintrest and would love to try. I am only cooking for two. Is it possible to get half a recipe haha

    Reply
    • Carole says

      September 10, 2014 at 2:25 pm

      You can always make a full recipe and freeze half of it 🙂 Carole

      Reply
  4. Valencia says

    December 23, 2014 at 5:32 pm

    Got it in the oven right now! Can’t wait to taste it!

    Reply
    • Carole says

      December 23, 2014 at 9:45 pm

      Glad you gave it a try Valencia! -Carole

      Reply
  5. maddie says

    December 30, 2014 at 2:32 pm

    I have made this casserole twice now and love it!!!! I even did it in the dutch oven camping and it was a huge hit. Thank you so much 🙂 -Maddie

    Reply
    • Carole says

      January 01, 2015 at 3:57 pm

      So glad Maddie! Thanks for coming back and letting me know how it went for you -Carole

      Reply
  6. Jennfer M. says

    February 07, 2015 at 9:07 pm

    Never made it! And only had it once…but guess where? The women’s correctional institute! No i wasn’t a fellow offender, i was an intern in the clinic. And I am also from Minnesota. Thanks for the recipe!!

    Reply
    • Carole says

      February 07, 2015 at 9:09 pm

      That is awesome Jennifer!

      Reply
  7. Katie says

    February 10, 2015 at 6:23 pm

    Planning to try my first tater tots casserole and yours sounds yummy!! Do I not drain the grease off the meat before mixing??

    Reply
    • Carole says

      February 10, 2015 at 6:26 pm

      Katie- welcome to the world of tater tot casserole :). You can certainly drain your ground beef if you would like to

      Reply
  8. Maria says

    February 10, 2015 at 10:50 pm

    It was a hit! Very affordable and next time I will add more veggies!

    Reply
    • Carole says

      February 11, 2015 at 6:32 am

      Glad it was a hit Maria

      Reply
  9. Michelle says

    February 21, 2015 at 5:28 pm

    So yummy. My mom always made it with golden mushroom soup. It’s a must try if you haven’t!

    Reply
    • Carole says

      February 21, 2015 at 7:57 pm

      I will definitely have to try it with the golden mushroom version! Thanks Michelle – Carole

      Reply
  10. Laura says

    February 24, 2015 at 6:17 pm

    Mom of six here too, and this got the thumbs up! The sour cream is one of those “why didn’t I think if that before” ingredients. Thanks for another dish to add to our rotation!

    Reply
    • Carole says

      February 24, 2015 at 8:12 pm

      Hello fellow busy momma Laura! So glad you enjoyed this recipe and please look around a find a few more

      Reply
  11. Maria says

    February 24, 2015 at 8:07 pm

    I made it yesterday! It was delicious, definitely will be making it again!

    Reply
    • Carole says

      February 24, 2015 at 8:13 pm

      Love to hear that Maria! I’m sure you can find a bunch more recipes to try out if you look around

      Reply
  12. Cindy May says

    March 09, 2015 at 4:32 pm

    Made this tonight. Made a few substitutions based on what I had on hand. Used Alexia sweet potato tots, frozen mixed veggies (which I thawed) and substituted plain greek yogurt for the sour cream. Thanks for the recipe!

    Reply
    • Carole says

      March 09, 2015 at 5:07 pm

      Love those substitutions Cindy! Glad you made it work

      Reply
    • Aleda says

      September 02, 2015 at 6:23 pm

      Oh man. I wish I would have read this sooner. I was short on sour cream and didn’t know what else to use. Oh well, it’s in the oven now so we’ll see how it turns out.

      Reply
      • Carole says

        September 02, 2015 at 6:24 pm

        I”m sure it will be great!

        Reply
  13. michelle says

    March 12, 2015 at 12:18 pm

    I wonder how tomato soup would taste

    Reply
    • Carole says

      March 12, 2015 at 12:38 pm

      If you give it a try Michelle, come back and let me know how it turned out because that is intriguing

      Reply
      • Loni says

        February 29, 2016 at 11:50 am

        I’m gluten free and mushroom soup is hard to find. Would Alfredo sauce work ? Really want to make this

        Reply
        • Carole says

          February 29, 2016 at 2:32 pm

          I’m sure it would Loni!

          Reply
  14. Robin says

    March 26, 2015 at 6:18 pm

    We love tater tot casserole! I prebake the tater tots – it makes a big difference in texture to me!

    Reply
    • Carole says

      March 26, 2015 at 7:03 pm

      Oooo, I love that idea Robin. I will have to try that out next time!

      Reply
  15. Katie says

    March 29, 2015 at 3:25 pm

    I’m a terrible cook, but I made a deal with my husband that if I could be a stay at home mom, that I would learn. I’m trying, but still at the stage where the easier the recipe is, the better (I still manage to screw things up sometimes tho, lol). This one looks pretty easy (thank you or that!) but I have a question that might seem stupid but can make all the difference. Do I use frozen tater tots or thawed ones? Also, my toddler is a picky eater–which is where recipes with tater tots comes in handy–and he might not go for cream of mushroom soup. Can I substitute pretty much any cream soup? Thanks!

    Reply
    • Carole says

      March 29, 2015 at 4:12 pm

      That is an awesome deal Katie and good for you learning how to cook! Yes, the tater tots should be frozen and as long as the cream soup goes well with the beef, yes! Take some time to look around and I know you will find some more easy recipes to give a try

      Reply
  16. Johanna says

    April 02, 2015 at 6:51 am

    Awesome! I have a friend who gives her teenage daughter a new recipe every month to learn – meatloaf, spaghetti sauce, salad dressing, cheesecake….. she makes a different recipe each week to learn how different ingredients change the recipe. Then she puts them all in a binder so that when her daughter’s off on her own, she’ll not only have the recipes, but know how to prepare them.

    Reply
    • Carole says

      April 02, 2015 at 7:59 am

      That is a great idea Johanna! It is so important to teach our kids how to cook

      Reply
  17. Christie says

    April 20, 2015 at 2:35 pm

    How many servings please? I love freezer meals that you can eat now and freeze for later.

    Reply
    • Carole says

      April 20, 2015 at 9:38 pm

      It makes a 9×13 pan so I guess it depends on how big your servings are! It feeds our family of 8

      Reply
      • jBW says

        June 09, 2016 at 10:35 am

        I am cooking for a harvest crew of 7 hungry teenage boys & men. Do you think I should make two recipes of this?

        Reply
        • Carole says

          June 09, 2016 at 11:21 am

          If your teens and men are anything like mine, YES 🙂

          Reply
  18. Lana says

    May 14, 2015 at 6:01 pm

    Going to give this a go tonight. But without the green beans… I hate them! I keep trying to like them and just can’t get the hang of it! I’ll see what else I have kicking around!

    Reply
    • Carole says

      May 17, 2015 at 6:49 am

      Use corn instead Lana and you will love it

      Reply
  19. Emma Yarbrough says

    June 14, 2015 at 9:14 pm

    this recipe served as my inspiration tonight, substituted for what I had on hand, but turned out great! I used chicken & bacon, cream of chicken soup… all else the same, but had a “loaded-baked-potato” kinda vibe.
    will definitely try it as written next time

    Reply
    • Carole says

      June 15, 2015 at 12:24 pm

      I think your version sounds delicious Emma! Thanks so much for coming back and sharing – Carole

      Reply
  20. KtMae says

    June 29, 2015 at 5:13 pm

    THANK YOU SO MUCH FOR SHARING THIS WITH THE WORLD!!
    I am a Mom of 4 and we have 6 of us in all here at home. This was such a perfect find for its affordability, yield, and simplicity. I have one child who’s very interested in cooking and for my first time making this -I made it myself- I definitely see my son being able to make this with limited guidance. I really appreciate you busy Momma’s who take the time to aid to others. LESS THAN 20 MINS LEFT AND I’M A DROOLIN’!!
    Can’t wait to make other recipes you have shared and will share!

    Reply
    • Carole says

      June 29, 2015 at 5:20 pm

      I’m so glad KtMae! I love hearing comments like yours because they keep me going 🙂 Carole

      Reply
  21. Valerie says

    July 07, 2015 at 1:33 pm

    This is my first recipe to make from your blog and my family loved it! So much better than the last tater tot casserole made. :-/

    Reply
    • Carole says

      July 07, 2015 at 4:51 pm

      Hi Valerie! Thanks for coming back to let me know. Take some time and look around and I know you will find a bunch of recipes to give a try. My Top 10 Recipes are linked at the top of this page and are a great place to start :). Carole

      Reply
  22. Candace says

    July 10, 2015 at 4:09 pm

    Hi Carol! This is in the oven as I’m typing this and let me tell you it smells amazing, can’t wait to try it! I don’t have 6 kid’s just two boys but my 9 month old keeps me on my toes and this recipe was just the thing I needed today! Can’t wait to see what the hubby and kids think of it! Thanks a bunch 🙂

    Reply
    • Carole says

      July 10, 2015 at 5:29 pm

      I’m so glad you have it a try Candace!! No such thing as “only two” when it comes to kids 🙂 Any number is a handful! -Carole

      Reply
  23. krystle says

    July 12, 2015 at 1:56 pm

    Is there anything I could replace the cream of mushroom soup with?

    Reply
    • Carole says

      July 12, 2015 at 2:13 pm

      You could certainly use any other type of condensed cream soup of your choice. You could also make a homemade bechamel sauce if you don’t want to use a condensed soup, but since my kiddos are the ones who make this recipe, they like the easiness of the soup! -Carole

      Reply
  24. darrita says

    July 20, 2015 at 8:26 pm

    Thank u so much,this recipe saved me in a pinch,its a late dinner, the kids are in the way home from Vacation bible school, I hv three, it’s in the oven,I’m sure it will be a hit can’t wait,thank u so much!!!!!!!

    Reply
    • Carole says

      July 20, 2015 at 8:38 pm

      You are so welcome Darrita! -Carole

      Reply
  25. Virgil says

    July 21, 2015 at 2:22 pm

    I like to add about 4 oz canned sliced olives, mushrooms (drained) and 1/2-3/4 cup diced orange/yellow bell peppers, 1/2-3/4 cup fresh chopped sweet onion, 1 can cream of celery soup and about a 1/4 cup of bacon bits; instead of the sour cream, milk and corn or green beans. I always saute the mushrooms, olives, onion and peppers together with minced garlic and black pepper, then brown ground beef with the result. ( I use 7% GB so it never needs drained) A little more work, but definitely worth it in the end. I have had people rave about it, even a cpl years after they have had it.

    Reply
    • Carole says

      July 21, 2015 at 2:59 pm

      Hi Virgil and thank you so much for all your great tips! I can tell just by reading your changes that your version must be really amazing! Carole

      Reply
  26. Tamara says

    August 01, 2015 at 1:31 pm

    Do you think that if I made it on a Saturday and left it unbaked in the fridge it would be good to bake on Tuesday?

    Reply
    • Carole says

      August 01, 2015 at 1:56 pm

      Absolutely Tamara! You could even prepare it up to the point of baking, then freeze it for an easy freezer meal -Carole

      Reply
  27. Stacey says

    August 16, 2015 at 11:56 am

    Great recipe. I decided to use rotisserie chicken instead and it was delicious. Can’t wait to make it with ground beef.

    Reply
    • Carole says

      August 17, 2015 at 8:41 am

      I love the idea of using chicken instead of beef Stacey! -Carole

      Reply
  28. Tracy says

    August 24, 2015 at 9:40 pm

    I love your recipe! I substituted the cream soup for a gluten free version and it was amazing. A new gluten free meal for our house 🙂

    Reply
    • Carole says

      August 25, 2015 at 1:38 pm

      Awesome stuff Tracy! So glad you were able to make it GF -Carole

      Reply
  29. Mo mulligan says

    August 25, 2015 at 8:48 pm

    I Google tatertot hotdish and got yours. Thank you I do not have kids and looking for kid friendly recipes. I am from mn so definitely hotdish.

    Reply
    • Carole says

      August 25, 2015 at 9:05 pm

      Hope you enjoy the hot dish Mo 🙂

      Reply
  30. Mitzi says

    August 27, 2015 at 5:07 am

    Up late looking for a yummy recipe for tomorrow’s dinner. I’m excited because I just so happen to have ALL the needed ingredients on hand to make this (surprisingly!!). The exception being the cheddar cheese. I DO happen to have sliced Kraft singles (aka “American”), as well as sliced Swiss AND sliced Provolone. I’m thinking that the American cheese would be my best bet. What do you think?
    I will post again with the results after I’ve made it and received the verdict from my fam!
    ♡•~CAN’T WAIT~•♡

    Reply
    • Carole says

      August 27, 2015 at 10:15 am

      I think any of those cheeses would work well so just pick the one you love the most! Thanks for saying hi Mitzi 🙂

      Reply
  31. Katie says

    August 31, 2015 at 9:38 pm

    Do you think I can freeze leftovers as an individual servings? We have a lot leftover that I was thinking about freezing for lunches for my toddlers. Wasn’t sure how it would be freezing/thawing/reheating. Thanks!

    Reply
    • Carole says

      August 31, 2015 at 9:40 pm

      Absolutely Katie!

      Reply
  32. Debby Karr says

    September 08, 2015 at 4:35 pm

    I’ve had it before and very good. Don’t have the receipt and was telling my twin sister about it. but can’t get the receipt for her.

    Reply
    • Carole says

      September 08, 2015 at 4:41 pm

      So you have a few options. Easiest is just to send her the link to this recipe. Or you can print her off a copy to give to her by using the print button. Or when you click on the print button, you have the option to save it as a PDF, which you can then email to her.

      Reply
  33. Tammi says

    September 11, 2015 at 9:05 am

    We make tator tot casserole all the time. I live in Wisconsin and it is half and half.. Hot dish or casserole!

    I love tater tot casserole because it is so versatile. I’ve used broccoli cheese soup and added broccoli and chicken instead of beef.. I always use frozen veggies instead of canned..makes a huge difference.

    As another poster said, I also cook the tots beforehand too. I tend to use potatoe rounds because they crisp up easier and faster.

    Reply
    • Carole says

      September 11, 2015 at 10:53 am

      Great tips Tammi! Thanks so much for taking the time to share them with my readers

      Reply
  34. Sadie says

    September 11, 2015 at 5:23 pm

    Saw this on Pinterest and I want to try to make it for my church group. I’m 26, single and not a great cook but I want to learn. My Bible Study are my guinea pigs until I get married. Haha.

    Reply
    • Sadie says

      September 12, 2015 at 2:25 am

      Doubled the recipe and used organic ground turkey. It was delicious. People gobbled it all up. Thank you for a winning recipe. 🙂

      Reply
      • Carole says

        September 12, 2015 at 8:49 pm

        Awesome! Thanks for coming back to let me know

        Reply
    • Carole says

      September 12, 2015 at 8:48 pm

      I hope it turns out well for you Sadie!

      Reply
  35. Amanda B says

    September 12, 2015 at 8:32 pm

    Fantastic and tasty dinner! Will be making again for sure. Based on a comment, I cooked the tater tots for 10 mins before adding on top and it turned out great. Thanks so much!

    Reply
    • Carole says

      September 12, 2015 at 8:49 pm

      You are more than welcome Amanda!

      Reply
  36. Jessica says

    October 25, 2015 at 5:06 pm

    I make tator tot casserole for my boys, but I use cream of celery instead of cream of mushroom and it is VERY good!

    Reply
    • Carole says

      October 25, 2015 at 5:44 pm

      I’ve done that a few times as well Jessica and agree that it is a yummy version!

      Reply
  37. Patty says

    October 25, 2015 at 11:05 pm

    Just made for dinner tonight unfortunately before I read l these great suggestiond. I added some worchestershire sauce & capers. My husband loved it but I lost 88 lbs three years ago so unfortunately TT casserole is not part of my diet

    Reply
    • Carole says

      October 26, 2015 at 3:34 am

      That is awesome Patty! Congrats on all your hard work

      Reply
  38. Stephanie says

    November 09, 2015 at 8:16 pm

    This was a big hit in my home!

    Reply
    • Carole says

      November 09, 2015 at 8:23 pm

      So happy to hear it Stephanie! Take a peak at my Top 10 Recipe link at the top of the page for some more great recipes to try out.

      Reply
  39. amy says

    November 15, 2015 at 4:51 pm

    We love this casserole in Iowa too, although I don’t use cream cheese……I use cheddar cheese soup instead……I’m going to try it your way tonight!! 🙂

    Reply
  40. amy says

    November 15, 2015 at 4:54 pm

    Oops! I meant sour cream!! That could have been interesting!!

    Reply
    • Carole says

      November 15, 2015 at 10:23 pm

      That would be interesting Amy 😉

      Reply
  41. talisa martinez says

    December 22, 2015 at 6:36 pm

    I tried it and it was amazing!!! I made it the second time and didn’t have sour cream, Shi I used French onion dip!! OMG!!!!!! Sooooooo good you should try it at least once!!!!

    Reply
    • Carole says

      December 22, 2015 at 9:26 pm

      That sounds like an amazing accident Talisa! Will definitely try next time

      Reply
  42. Haley says

    January 01, 2016 at 7:40 pm

    Thank you so much Carol for this recipe- I’ve had it book marked for months and I make it 2-3 times per month. I am a young mother, it’s easy enough to make and my kids absolutely love it every time. Thank you, I haven’t found a single tator tot casserole that can compare. As all cooks do, we tweek most recipes to our liking. This is the only recipe I use that I only make one change- I add a bag of beefy lipton onion soup with the milk, before adding the soup, corn, & sour cream. This is a compliment to you. Thanks again!

    Reply
    • Carole says

      January 01, 2016 at 7:45 pm

      I love that my readers make recipes work for them and use creativity to make them better!

      Reply
  43. Jessica says

    January 06, 2016 at 8:56 pm

    Carole- I used a modified version of your recipe for supper tonight! So good- I wrote it about it on my sight and gave you a shoutout with a link to your page! Check it out here: https://www.maxandrosies.com/2016/01/07/tator-tot-casserole-for-two/

    Thanks so much for sharing!!

    Reply
    • Carole says

      January 07, 2016 at 8:34 am

      Looks great Jessica!

      Reply
  44. Simone says

    January 10, 2016 at 9:11 pm

    Hello, I would love to try your recipe. I know this sounds like a silly question, but how many ounces or mls is a can of campbell’s soup in the US? I live in Australia, and I think we have smaller cans over here. Thanks for your help 🙂 I can’t wait to try this recipe!

    Reply
    • Carole says

      January 10, 2016 at 9:42 pm

      Hey Simone! It is an 11 ounce can.

      Reply
  45. Brandy says

    January 15, 2016 at 8:02 pm

    Its me, my hubby and 5 kids under 10 years and I have made this, with my little one’s help, at least twice a month..it is a must make and I will never try it any other way lol. Thank you so much for this simple but super delicious recipe!

    Reply
    • Carole says

      January 15, 2016 at 8:06 pm

      Awesome Brandy! Glad I could help out a busy mama 🙂

      Reply
  46. Sue Moore says

    January 25, 2016 at 7:24 pm

    I just made this for dinner tonight. The only substitute I made was swapping out the corn or green beans with 2 small cans of mushrooms. It turned out awesome. Thanks for the great recipe!

    Reply
    • Carole says

      January 26, 2016 at 1:09 pm

      Great substitutions Sue 🙂

      Reply
  47. Stephanie says

    February 11, 2016 at 8:37 pm

    Tried this for the first time tonight. An easy crowd pleaser! I turned the oven to broil for 5-10 mins at the end of cooking that gave the tater tots a nice crunch. Definitely will try different variations of this again! Thanks for the post.

    Reply
    • Carole says

      February 11, 2016 at 8:51 pm

      Love that broiler tip Stephanie!

      Reply
  48. Holly Knowles says

    February 19, 2016 at 12:03 pm

    On the recipe list of ingredients you just say 1 can corn or green beans but you don’t mention what size can? 8 oz, 11 oz 15 oz it does make a difference I need the information b4 I try to make it

    Reply
    • Carole says

      February 19, 2016 at 12:20 pm

      Hi Holly! Just a regular 14 or 15 ounce can works great

      Reply
  49. Brandy Hester says

    February 23, 2016 at 8:53 pm

    I have this in the oven now. Question… It didn’t say to drain the grease from the meat. Was that on purpose? I drained it anyways. Hope I didn’t mess it up lol.

    Reply
    • Carole says

      February 23, 2016 at 9:11 pm

      Hey Brandy! Either way is perfectly fine. I hope you enjoy it 🙂

      Reply
  50. Lori says

    March 23, 2016 at 7:55 pm

    Just took this to a potluck and came back empty handed. Delicious! I did add to the recipe. I used 2 lbs of ground beef. Cooked that up with one chopped onion and about 4 cloves of garlic. After it was done cooking I added a few shakes of worcestershire sauce, garlic powder, onion powder, salt and pepper, pinch of thyme and rosemary. Put the whole casserole together and placed in the fridge for a few hours so the tator tots thawed in the fridge. I baked it for about 35-40 mins. Thanks for a yummy recipe!

    Reply
    • Carole says

      March 24, 2016 at 6:54 am

      Thanks for sharing your version of the recipe Lori!

      Reply
  51. Kathy says

    July 17, 2016 at 8:26 pm

    Just made this tonight using ground turkey & cream of chicken soup. Tasted great & everyone loved it. Thanks for the recipe.

    Reply
    • Carole says

      July 17, 2016 at 8:35 pm

      You are so welcome Kathy!

      Reply
  52. Michelle says

    July 18, 2016 at 8:28 pm

    What size can of soup?

    Reply
    • Carole says

      July 19, 2016 at 9:02 am

      Hi Michelle! Just the standard 14 ounce can.

      Reply
  53. Krista says

    July 20, 2016 at 1:03 pm

    Instead of using green beans I use a can of corn! It really makes it sweet and gives better texture to the gooey center. 🙂

    Reply
    • Carole says

      July 20, 2016 at 9:13 pm

      Yep, that’s what the recipe calls for and we love the sweet as well.

      Reply
  54. Linda says

    July 27, 2016 at 5:46 pm

    Has anyone tried it with sausage? Kinda like a breakfast dish………..

    Reply
  55. Linda says

    July 27, 2016 at 5:49 pm

    I would love to make this for my stamp club……………it’s an early morning meeting.
    Have you tried sausage, for a breakfast type casserole?

    Reply
    • Carole says

      July 27, 2016 at 8:46 pm

      Here is a great breakfast version Linda! https://www.mykitchenescapades.com/breakfast-tater-tot-casserole/

      Reply
  56. Crystal L says

    September 27, 2016 at 8:01 pm

    Thank you soooo much for this recipe!!! My daughter literally fights us every night about dinner and this time she was quiet and eat all of her food. Then was super proud to say she finished her dinner!! The whole reason I made it was because my husband really enjoyed it as a kid and I wanted to see if it worked for mine!! And it did!! My husband told me I needed to make a bigger dish, little did he know I put half in tonight dinner and did a freezer meal for next week! Let’s just say this was the most successful recipe this month, possibly even year!

    Reply
    • Carole says

      September 28, 2016 at 12:44 pm

      I’m so glad Crystal! Thanks for coming back and letting me know

      Reply
  57. Britaney says

    October 02, 2016 at 7:50 pm

    Hey I love this recipe and I decided to do a few freezer meals out of it but I am just wondering if your freezer meal directions are off? 350 for 50 mins and my meal is still super cold and partially frozen. Just hoping we can adjust that for future readers!

    Reply
    • Carole says

      October 03, 2016 at 11:18 am

      Hey Britaney! Thanks for the feedback on the time. I will make that adjustment in the time for the frozen version!

      Reply
  58. Gwendolyn says

    October 14, 2016 at 7:33 pm

    This recipe was so delicious and easy to make! Instead of making it with green beans I put in peas and corn! Super good- thank you for the recipe

    Reply
    • Carole says

      October 15, 2016 at 1:26 pm

      Howdy Gwendolyn! We use corn as well and my kids love it that way.

      Reply
  59. Erin says

    November 13, 2016 at 8:21 pm

    Hi there. May be a silly question, but do you drain the hamburger before mixing everything together?

    Reply
    • Carole says

      November 13, 2016 at 9:23 pm

      Not silly at all Erin! For me, it depends on what type of ground beef I buy. I usually buy 93/7 for the lower fat content but if the price is right, I will buy the higher fat content and then do drain it. Doesn’t really matter one way or the other 🙂

      Reply
  60. Sarah says

    December 20, 2016 at 6:48 pm

    My toddler loves tater tots and I was just going to bake some for supper but I wasn’t feeling it tonight. Thought, I wonder if there is such a thing as a tater tot casserole, came across this. It’s in the oven now. I do have a question, sorry if I missed it, but should it be covered in the oven or not? I have it covered and was thinking maybe uncover it for the last 10-15 minutes to get the tater tots brown. Thanks!

    Reply
    • Carole says

      December 21, 2016 at 1:16 pm

      Hey Sarah! I do not cover it while baking. I don’t want the tater tots to steam. I hope it turns out for you!

      Reply
  61. Allison Corwin says

    December 30, 2016 at 6:06 pm

    I made this recipe for my family. I substituted the cream of mushroom soup for cheddar cheese soup. It turned out amazing! The kids loved it! This recipe i’s definitely one of my favorites!

    Reply
    • Carole says

      January 02, 2017 at 12:43 pm

      Thanks for sharing your version of my recipe Allison! Glad it worked so well for you!

      Reply
  62. Liz says

    January 03, 2017 at 11:55 pm

    Willusing whole milk make much of a difference? I do get 1% on occasions too but we don’t use skim milk at all

    Reply
    • Carole says

      January 04, 2017 at 12:32 pm

      Hey there Liz! It will just be a creamier result and there is nothing wrong with that 🙂

      Reply
  63. Allison says

    January 22, 2017 at 4:07 pm

    Could I put it together and then refridgerate it overnight to throw in the oven when I get home? Or does it have to be frozen?
    Thanks

    Reply
    • Carole says

      January 23, 2017 at 3:13 pm

      That would work perfectly Allison! Enjoy

      Reply
  64. Shelly says

    January 30, 2017 at 8:16 am

    My kids and hubs loved this, especially my picky eater. Thank you!

    Reply
    • Carole says

      January 30, 2017 at 1:30 pm

      I love hearing comments like this one Shelly! Thanks for letting me know 🙂

      Reply
  65. Sue says

    April 05, 2017 at 4:56 pm

    Why would you post a recipe without the number of servings?
    Useless.

    Reply
    • Carole says

      April 07, 2017 at 7:57 am

      Hey there Sue! A simple, polite question of how many does it serve is all you needed to post. Because my mom taught me to be kind to those who are not kind to me, I will answer your unasked question. It serves between 8-10. You are welcome.

      Reply
  66. Abby says

    April 21, 2017 at 5:02 pm

    Mine is in the oven right now! I’ve probably made this casserole three or four times by now! Incredibly easy, and delicious too. I personally substituted cream of mushroom for cream of onion (not a fan of mushroom), and I do not add any salt. I also use corn, as the sweetness of the corn helps to counterbalance the saltiness. Sometimes I use 2 cans of corn (my sister really loves corn). I’m glad I found this treasure on pinterest. Now permanently a part of the recipe rotation in my household.

    Reply
    • Carole says

      April 23, 2017 at 5:23 pm

      Thanks so much Abby for coming back and sharing your experience with my recipe!

      Reply
  67. Bernadette Gaspard says

    June 01, 2017 at 9:54 pm

    You call this “The Best Tater To Casserole”, and it is! I’m 54, and have been cooking since I was 10 or so. So. . .I’m always looking for new ways to feed everyone. This is amazing. Thank you for sharing.

    Reply
    • Carole says

      June 02, 2017 at 11:19 am

      Why, thank you Bernadette! I’m thrilled to hear it 🙂

      Reply
  68. JD Southern California says

    October 28, 2017 at 8:54 am

    Two questions: About how many servings and how long can it be frozen?

    Reply
    • Carole says

      October 30, 2017 at 3:27 pm

      Hey there Judy! This makes a 9 x 13 inch pan full so it depends on how large your servings are. I would say easily 8 servings. You can freeze it for up to 3 months.

      Reply
  69. Allison says

    December 10, 2017 at 7:04 pm

    I’ve made your recipe so many times since I found it a few years ago. My twins (who are now 16) came back from church camp telling me about this awesome thing called a tator tot casserole that was served while they were there. I hopped on Pinterest and immediately found yours and I’ve been making this exact recipe ever since! In fact, it’s in the oven this very moment. Perfect every time!

    Reply
    • Carole says

      December 11, 2017 at 2:55 pm

      Thank you Allison for your great comment! It is a standard here as well 🙂

      Reply
  70. Emma Belisle says

    December 13, 2017 at 5:41 pm

    I don’t have sour cream or any substitutes that I can think of. 🙁 Will this still taste ok without it? Thanks!

    Reply
    • Carole says

      December 13, 2017 at 6:51 pm

      Hey there Emma! Yeah, it will be ok. Any chance you have any plain yogurt? The sour cream helps enhance the canned cream soup.

      Reply
  71. Stephanie says

    March 20, 2018 at 12:54 pm

    Hi! Could I use ground pork in it? What do you think?

    Reply
    • Carole says

      March 21, 2018 at 7:46 am

      Hi Stephanie! I bet that would be awesome.

      Reply
  72. Jessica Ornelas Sarabia says

    October 16, 2018 at 3:24 pm

    I just finish to cook this dish… my family love it.
    We are from Chile.
    Thank you for the recipe






    Reply
    • Carole says

      October 17, 2018 at 11:47 am

      Glad you loved it Jessica!

      Reply
  73. Donald says

    September 30, 2020 at 11:11 am

    Always a favorite at our house! We love the use of corn and cheese.






    Reply
    • Carole says

      September 30, 2020 at 11:12 am

      Thanks for coming back Donald and leaving your review! They help out so much 🙂

      Reply
  74. Leigh Ann says

    December 05, 2020 at 3:56 pm

    I created this recipe over time in homage to the original from Opie’s BBQ in Spicewood, TX. Some things to note: Ore-Ida tater tots have lots of salt and seasoning; typically off-brand do not. I would probably add over a tsp for off-brand tots.






    Reply
  75. Christyn Lindquist says

    December 05, 2020 at 4:20 pm

    So easy to make, yet very flavorful. Everyone..kids and adults..loved it!






    Reply
  76. Nursemaid says

    December 25, 2020 at 1:06 pm

    Have you ever gotten so excited about a recipe?! Well, today I m SO excited to share this Tater Tot Casserole recipe that we made last week. I m so ecstatic to share it because it was LOVED by the whole family and ended up tasting so cheesy and delicious. In fact, my husband and sisters claimed it the best casserole they had ever tried. How s that for quickly becoming a family favorite?!






    Reply
  77. Brenda Canale says

    April 25, 2021 at 2:21 pm

    Such a great recipe! I grew up in MN and Tater Tot Hotdish was a meal staple. After I had my son a few years ago, I searched for the recipe and found this one and my family enjoys it so much. Delicious! And so much more flavorful than the one I grew up with! (Also, living in the South now, I’ve started calling them casseroles ). Still enjoy them for all in one family meals. Thank you!






    Reply
    • Carole says

      May 03, 2021 at 2:59 pm

      So glad you loved it Brenda! Thank you for coming back and leaving your review 🙂

      Reply
  78. Karolina says

    August 10, 2021 at 4:54 pm

    Okay. I haven t made any Tater Tot Casseroles since the Turn of this century, and the last one I made had broccoli, I think? But this is seriously the BEST tot casserole I have ever had. You win the tots award for 2020, and I thank you. OH! Almost forgot. I used ground turkey for this and it still rocked!






    Reply
    • Carole says

      August 11, 2021 at 10:30 am

      Thank you Karolina for coming back and leaving your review! It helps so much 🙂

      Reply
  79. Misty says

    December 26, 2021 at 4:07 pm

    Can I make ahead but not freeze it? Can it just be in the fridge?






    Reply
    • Carole says

      December 27, 2021 at 3:05 pm

      Hi Misty! Absolutely 🙂

      Reply
      • Misty says

        December 28, 2021 at 4:11 pm

        It’s our absolute favorite!!! So easy and so yummy!! Thank you for responding!! Happy New Year!

        Reply

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