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Tater Tot Casserole

A comforting casserole featuring ground beef, creamy mushroom soup, sour cream, and a crunchy tater tot topping that pleases picky eaters and is perfect for weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1 lb ground beef
  • 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken or cream of celery.
  • 1/2 cup sour cream Use room temperature for even heating.
  • 1 small onion, diced Sweat the onions first for extra flavor.
  • 2 cups shredded cheddar cheese, divided Use freshly grated for best melt.
  • 1 bag (32 oz) frozen tater tots Check for gluten-free if necessary.
  • Salt and pepper, to taste
  • Optional seasonings: garlic powder, paprika, or any favorite spices

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, brown the ground beef. Add diced onions and cook until they soften. Season with salt, pepper, and any optional spices. Drain any excess fat.
  3. Stir in the cream of mushroom soup and sour cream, mixing well with the beef. Cook for another 2-3 minutes until heated through.
  4. Grease a casserole dish and spread the beef mixture evenly across the bottom.
  5. Sprinkle 1 cup of shredded cheddar cheese over the beef mixture.
  6. Arrange the frozen tater tots in a single layer on top of the cheese.
  7. Place the casserole in the oven and bake for 25-30 minutes, or until the tater tots are golden and crispy.
  8. Remove the casserole from the oven and top with the remaining 1 cup of cheddar cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole cool for 5 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. For best reheating, place on a baking sheet at 350°F. Can be frozen before baking for up to 3 months.