Blue Ribbon Tater-Tot Casserole

READY IN: 40mins


  • 2
    cups chopped broccoli, freshly steamed
  • 1
    (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
  • 1
    (10 ounce) can cream of celery soup
  • 12
    cup milk
  • 2
    cups shredded cheddar cheese
  • 2
    Italian tomatoes, chopped
  • 14
    teaspoon garlic salt
  • 12
    teaspoon seasoning salt
  • seasoned pepper
  • 1
    (24 ounce) bag frozen potato slices or (24 ounce) bag tater tots


  • Line an 8x12-inch casserole (or two smaller Corning Ware casseroles), or 7x11-inch pan with the potato rounds, on the bottom and sides (I use a little more ingredients, doubling the soup and make a heaping 9x13-inch).
  • Bake 10 minutes at 400°F.
  • Brown beef.
  • Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
  • Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
  • Fill casserole dish and bake covered (or it will dry out) at 400°F for 20 minutes.
  • Remove cover and add rest of cheese and dried onions.
  • Let rest couple minutes for the cheese to melt.
  • Serve.