Description
Cheesy Tater Tot Casserole is a comforting and hearty dish featuring lean ground beef, a creamy cheese sauce, and crispy tater tots baked to golden perfection. This casserole combines savory spices, fresh vegetables, and sharp cheddar cheese to create a satisfying meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- 1 32-oz. bag frozen Tater Tots® (DO NOT THAW)
- Fresh parsley for garnish (optional)
Cream Sauce
- ¼ cup flour
- 1¼ cups low sodium chicken broth, divided
- 1 cup milk
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef bouillon (granulated, base or crushed cubes)
- 1 ½ teaspoons Dijon mustard
- 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
- ¼ cup sour cream or Greek yogurt
- 1 15 oz. can green beans, drained
- 1 cup sweet corn (canned and drained or frozen, not thawed)
- 1 cup petite frozen peas, not thawed
Instructions
- Prep: Preheat the oven to 350 degrees F. Spray a 9"x 13" baking dish with non-stick cooking spray and set aside.
- Brown Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions and sauté for three minutes. Add the ground beef and cook until browned. Drain excess grease. Add minced garlic and spices (chili powder, dried parsley, dried thyme, salt, pepper, smoked paprika); cook for one minute more.
- Cream Sauce: Sprinkle flour over the beef mixture and cook over medium heat for one minute to remove the raw flour taste. Reduce heat to low and gradually stir in one cup of chicken broth followed by the milk. Add soy sauce, ketchup, Worcestershire sauce, beef bouillon, and Dijon mustard. Stir to combine.
- Simmer: Bring the sauce to a simmer while whisking frequently until thickened, about 7 minutes. The sauce should be thick enough so tater tots do not sink during baking.
- Add Cheese & Veggies: Remove from heat and whisk in ½ cup shredded cheddar cheese until melted. Stir in sour cream or Greek yogurt. Add drained green beans, corn, and frozen peas. If needed, add the remaining ¼ cup chicken broth to achieve a thick but saucy consistency. Season with additional salt and pepper to taste.
- Combine: Transfer the beef and vegetable mixture to the prepared casserole dish. Sprinkle ½ cup shredded cheddar cheese evenly on top. Arrange an even layer of frozen tater tots over the cheese (you will not use the full bag).
- Bake: Bake at 350 degrees F for 45-50 minutes until tater tots are golden brown and casserole bubbles around the edges. For extra crispy tots, broil for a few minutes if desired.
- Add Cheese: Remove casserole from oven and top with the remaining shredded cheddar cheese. Return to oven and bake at 350 degrees F for 5 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For prep ahead, assemble casserole without tater tots, cover tightly, and refrigerate up to 48 hours.
- Before baking, let refrigerated casserole rest at room temperature for 30 minutes.
- Add frozen tater tots just before baking and increase bake time by 10-15 minutes as needed.
- You can substitute sour cream with Greek yogurt for a lighter option.
- If you prefer a spicier dish, increase chili powder or add cayenne pepper.
- Use low-fat milk to reduce fat content without compromising creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
