Recipe for Tater Tot Casserole
This easy tater tot casserole recipe is loaded with beef, veggies, and tater tots mixed with a homemade cream of chicken soup (no canned soup required).
Servings: 6 Servings
Calories: 429kcal
Equipment
- Medium Saucepan
- Medium Skillet
- 8x8 or 9x9 Square Baking Dish
Ingredients
For the Homemade Cream of Chicken Soup
- 2 Tablespoons salted butter
- 5 Tablespoons all-purpose flour
- ¾ Cup chicken broth
- 1 teaspoon chicken bouillon paste
- ½ Cup whole milk, warmed (microwave for 30-45 seconds before using)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
For the Tater Tot Casserole
- ½ Tablespoon olive oil (or neutral oil of choice)
- 1 small yellow onion, finely diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound ground beef (recommend 85/15)
- 1 , 12-14 ounce package frozen vegetables (recommend blend of peas, carrots, green beans, and corn)
- ½ , 32 ounce package of regular sized tater tots (we haven't found a bag smaller than 32 ounces at our stores, but a single batch of this casserole uses about 16 ounces of tots)
Instructions
- Begin by making the homemade cream of chicken soup. In a medium saucepan over medium-high heat, melt the butter. Once melted and bubbling, whisk in the flour, whisking continually, until the consistency is that of wet sand. Remove from the heat.2 Tablespoons salted butter, 5 Tablespoons all-purpose flour
- Slowly add in the chicken broth, whisking continuously to smooth out any clumps of flour. Stir in the chicken bouillon, warm milk, and seasonings.¾ Cup chicken broth, 1 teaspoon chicken bouillon paste, ½ Cup whole milk, warmed, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon paprika
- Return the saucepan to the stove and bring the contents to a low boil. Whisk continuously until it begins to get very thick. Remove from the heat and set aside. It will continue to thicken as it sits. *Optionally run it through a fine mesh strainer to remove any lumps, create an extra-smooth texture.
- Preheat your oven to 350°F and grease your baking dish (either a 9x9 or 8x8 square pan) and set aside.
- Make the casserole. In a medium skillet over medium-high heat, sauté the onion with the olive oil, salt, and pepper until the onion begins to soften and brown (about 3-5 minutes).½ Tablespoon olive oil, 1 small yellow onion, finely diced, ½ teaspoon salt, ¼ teaspoon pepper
- Add the beef, breaking it into small pieces as it cooks. Cook until the beef is browned, and no pink remains (about 5-7 minutes). Turn off the heat and remove any excess fat/liquid from the pan.1 pound ground beef
- Stir the homemade cream of chicken soup and frozen vegetables into the beef.1 , 12-14 ounce package frozen vegetables
- Transfer the beef and vegetable filling to the prepared baking dish, spreading it into an even layer in the pan.
- Arrange a single layer of tater tots over the filling.½ , 32 ounce package of regular sized tater tots
- Bake for 35-40 minutes, until the edges are bubbly and the tater tots on top are crispy and golden brown. Allow to rest for a few minutes, then serve and enjoy!
Notes
Storage: fully cool and cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave, or the full casserole in the oven at 350°F for 20-30 minutes until warmed through.
Recipe Variations:
- Add cheese. If desired, add 2 Cups of your favorite shredded cheddar cheese between the beef filling layer and the tater tots. Freshly grated cheese tends to melt better than pre-packaged (as it doesn't have the anti-clumping agents in it).
- Use cream of mushroom soup. Swap the cream of chicken soup 1-for-1 with cream of mushroom if desired.
Nutrition
Calories: 429kcal | Carbohydrates: 35g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 811mg | Potassium: 614mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3037IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 3mg
