Classic Tater Tot Casserole With Ground Beef

tater to casserole being ladeled from the casserol dish

Classic Tater Tot Casserole With Ground Beef

Course: Main

Cuisine: American

Keyword: Beef, Casserole, Comfort Food, Oven

Prep Time: 5

Cook Time: 55

Servings:

Calories: 552kcal

Author: Marilyn

Seasoned ground beef, mixed vegetables, and creamy mushroom soup baked under crispy golden tater tots. This classic hotdish takes 5 minutes of prep and one dish for a comfort food dinner the whole family will eat.

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Equipment

1 9- by-13 inch baking dish

Ingredients

1 tablespoon unsalted butter
2 pounds ground beef 80/20 or 85/15
1 yellow onion, chopped (about 1 cup)
1 ½ teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
16 ounces mixed frozen vegetables or canned, (green beans, corn, peas, and/or carrots)
2 (10.5-ounce) cans cream of mushroom soup
24 ounces frozen Tater Tots
Ketchup for serving (optional)

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Instructions

Preheat the oven to 375°F.
In a large skillet over medium-high heat, melt the butter. Add the ground beef, onions, 1/2 teaspoon of both the kosher salt and pepper, Cook, using a spatula to break apart the beef, 7 to 9 minutes or until the beef is no longer pink. Drain.
Spoon about half of the beef mixture into the bottom of a 9-by 13-inch baking dish. Spoon the vegetable mixture over the top of the beef, seasoning with more salt and pepper as desired. Pour 1 can of the soup over the top, spreading it as evenly as possible with the back of a spoon.. Layer in the remaining beef and vegetables, season again, then spread the remaining can of soup over the top. Arrange the tater tots in straight rows and columns on top of the soup, covering the entire surface.
Transfer the baking dish to the preheated oven. Bake 45 minutes or until the tater tots are well browned and the hotdish is bubbling up around the edges. Let cool about 5 minutes.
Serve with ketchup alongside, if desired.

Notes

► Use a potato masher to break up the beef in the skillet. It's the easiest way to get smaller even pieces.

To store leftovers: Let casserole stand until it is room temperature. Refrigerate in an airtight container and refrigerate for up to 3 days. To reheat: Cover and place in a 350°F oven for about 15 minutes.

To freeze: Freeze the casserole unbaked for best results. Assemble the filling layers in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, top with frozen tots, and bake. You may need extra baking time with a cold dish. Baked leftovers can be frozen too, but the tots soften when reheated.

To prep ahead: Brown the beef and build the layers in the baking dish, then cover and refrigerate. You can keep it in the refrigerator up to 3 days before baking. Add the frozen tots just before baking so they crisp instead of thawing into the filling.

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