This is one of those dump-and-go dinners that makes life so much easier. This Cheesy Tater Tot Casserole is my go-to when I need something filling, kid-approved, and stress-free.
Ingredients
- Ground beef – The base of this casserole! I always brown and drain it first so the dish isn’t greasy. Ground turkey or chicken work too if you want it lighter.
- Cheddar cheese – Sharp or medium cheddar melts best here. Colby Jack is also delicious if that’s what you have on hand.
- Cream of mushroom or chicken soup – Either one works. Mushroom makes it earthier, chicken makes it creamier—totally up to you.
- Tater tots – Frozen is the way to go, no need to thaw them. Hash browns can swap in if that’s what’s in the freezer.
- Sour cream – Adds creaminess and tang. Greek yogurt is a solid swap if that’s your style.
If you love recipes with ground beef, try my Ground Orzo Beef Skillet, this Healthy Ground Beef and Quinoa Skillet or my Cabbage, Ground Beef and Rice recipe.
📋 You can find the full ingredient list in the Recipe Card below the article.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How To Make Tater Tot Casserole
- Prepare the cooker: Spray your slow cooker insert with nonstick spray so cleanup is easy.
- Cook the base: Add the cooked ground beef, corn, cream soup, sour cream, shredded cheese, onion, garlic powder, salt, and pepper. Stir until everything is mixed.
- Add the tater tot layer: Spread frozen tater tots evenly over the top.
- Cover and cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until hot and bubbly.
- Finish and serve: For a golden top, transfer to a baking dish and broil for 2–3 minutes before serving.
Crunch Matters
A hot broil at the end gives the tater tots that crispy, golden edge, so don't skip it!
Tips
• Don’t skip browning the beef first; nobody wants a greasy casserole.
• Sour cream keeps the filling creamy, but you can use Greek yogurt if you like a tangier flavor.
• If you’re feeding kids, stick with mild cheddar; if you want bolder flavor, sharp cheddar is perfect.
• Frozen corn is fine if that’s what’s handy, just toss it in straight from the freezer.
• Don’t stir once the tots are on top. They’re meant to be the crusty lid.
• Make it spicier by adding a little chili powder or hot sauce to the beef mixture.
• Leftovers reheat really well, so this is perfect for lunchboxes or next-day dinners.
• Cream of chicken soup makes it more classic, cream of mushroom adds that homestyle depth.
• If you’ve got picky eaters, add the veggies you know they’ll actually eat; peas, green beans, or even carrots work.
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze before or after cooking. If freezing uncooked, add fresh tots when ready to cook.
- To Make Ahead. Assemble everything except the tater tots, store covered in the fridge, then top with tots right before cooking.
More Recipes
- Spinach Potato Casserole
- Butternut Squash Casserole
- Chicken Zucchini Casserole
- Creamy Corn Casserole
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Cheesy Tater Tot Casserole (with Beef)
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pound ground beef, browned and drained
- 1 can (15-ounce) corn, drained
- 1 can (10.5-ounce) cream of mushroom, cream of chicken soup
- ½ cup sour cream
- 1½ cups shredded cheddar cheese, mild or medium
- 1 small onion, diced
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 bag about 20 ounces frozen tater tots
INSTRUCTIONS
- Prepare cooker: Spray a 6-quart slow cooker insert with nonstick spray.
- Cook the base: Add browned ground beef, corn, soup, sour cream, cheese, onion, garlic powder, salt, and pepper. Stir to combine.1 pound ground beef, 1 can (15-ounce) corn, 1 can (10.5-ounce) cream of mushroom, 1½ cups shredded cheddar cheese, 1 small onion, 1 teaspoon garlic powder, salt and pepper to taste, ½ cup sour cream
- Add layer of tater tots: Spread the frozen tater tots in a single layer across the top.1 bag about 20 ounces frozen tater tots
- Cover and cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until hot and bubbly. Tater tots should be soft but cooked through.
- Broil and finish: If desired, transfer to a baking dish and broil the top for 2–3 minutes to lightly brown the tater tots before serving.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments