Your family will love this easy recipe for tater tot casserole with ground beef! It’s the perfect dinner (or even breakfast) to serve to children or guests, and you can even use it as a make-ahead freezer meal.
Links on this website may be affiliate links. We are an Amazon affiliate, which means we will receive a small compensation for each purchase you make through our links at no extra cost to you.
Hey y’all, Tiffany here.
I have a hilarious story about this casserole. Right now, as I type it up, I’m 36 weeks pregnant with baby #3 (hopefully easier than baby #1). C-section is next week. We’re in the middle of a pandemic.
Long story short, I’ve had a looooong time to prep for this baby. That includes making some of my favorite make-ahead freezer meals in bulk so that we can have easy meals after baby comes (especially since we won’t be accepting meals from church or neighbors due to COVID-19).
I love this tater tot casserole. Next to chicken and broccoli casserole, it’s one of my all-time favorites. However’ Phillip isn’t really a fan.
That’s okay, the kids will like it, I told myself. They’ve recently decided that tater tots are a great snack.
Yeah, that’s not how it turned out.
Y’all, I made eight pans of this stuff. Eight. Pans.
Guess whose kid didn’t like. At all.
Well, there will be plenty of it for me, at least, after the baby comes! And that’s perfect, because it will help my milk supply with pumping.
Tater Tot Casserole
- 1 32 oz package of frozen tater tots
- 1 lb ground beef
- 1 can green beans (drained)
- 1 can corn (drained)
- 2 cans cream of mushroom soup
- 1 cup milk
- grated cheese
Put the tater tots on the bottom of a greased 9×13 glass casserole dish.
Cook the ground beef and season as desired. In our home, seasoning upsets my Crohn’s so I leave it plain. Some people like to add 1 tsp garlic, 2 tsp Worcestershire sauce, 2 tsp steak seasoning, and/or 1/2 tsp ground pepper.
Spread the ground beef (seasoned or plain) onto the tater tots.
Mix all of the other ingredients except the cheese in a bowl. Pour the soup mixture evenly on top of the ground beef layer and top with grated cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is bubbling.
Instead of baking it right away, just cover it in tin foil and stick it in the freezer. As you can see from the picture below, I like to put the hamburger as the top layer on occasion (it all tastes the same in the end).
I also use tin foil pans for my freezer meals. Otherwise I won’t have my nice glass ones for important things, like brownies.
When you’re ready to eat, you can defrost on the counter for a few hours (since there is no raw meat) and then cook at 350 degrees for 30-40 minutes or until the cheese is bubbling.
Does this look yummy? Have you tried it? Share it on Pinterest!