Cheesy Tater Tot Casserole Recipe

square image of tater tot casserole being lifted out of pan.

Cheesy Tater Tot Casserole Recipe

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 415cal

Author: Ashley Fehr

This easy, cheesy, beefy Tater Tot Casserole Recipe is pure comfort food! A creamy layer of beef and veggies is baked to perfection beneath a layer of fluffy golden tater tots and plenty of cheese.

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Ingredients

1 lb lean ground beef
½ medium onion (finely diced)
2 cloves garlic
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons all purpose flour (*see below for gluten free)
1 cup low sodium chicken or beef broth
½ cup half and half
2 cups frozen vegetables (I use corn and peas)
2 cups shredded cheddar cheese
18 oz frozen tater tots (500 grams)
¼ teaspoon seasoning salt

Instructions

Preheat the oven to 400 degrees F if baking right away and lightly grease a 9x13" baking dish.
In a large skillet over medium-high heat, cook ground beef and onion until browned. Drain any excess fat.
Add Italian seasoning, garlic, salt, pepper and paprika and cook 1-2 minutes.
Stir in flour until no white remains, then add broth, cream and vegetables. Cook and stir over medium heat until filling has thickened.
Taste and adjust seasonings to your tastes. Pour filling into the bottom of the baking dish.
Top with shredded cheese and a single layer of tater tots. Sprinkle tater tots with seasoning salt and bake in preheated oven for about 30 minutes, until filling is bubbly and tater tots are golden.
Serve.

Video

Notes

Ingredients and Substitutions:

Ground beef: feel free to swap the ground beef for turkey, chicken, pork or sausage! You can also omit the meat and increase the veggies or add a can of beans for a meatless meal.
Flour: to make this recipe gluten free, you can swap the flour with corn starch but you must whisk it into the broth before adding it to the pan.
Broth: I always use low sodium broth and adjust the salt as needed. You can swap for salted broth, but you may need to reduce the added seasoning.
Cream: I like to use half and half as it has a richer flavor than milk but is not as heavy as cream. You can use milk or cream if you prefer, but your filling will reflect the swap either way.

Nutrition