My Tater Tot Casserole

"This is a recipe I received from a friend many years ago and tweaked to suit my family's tastes."
 
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Ready In:
1hr 5mins
Ingredients:
7
Yields:
1 casserole
Serves:
4-6
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ingredients

  • 2 lbs ground beef
  • 1 large onion, chopped
  • 1 teaspoon garlic powder
  • 1 (10 1/2 ounce) can cheddar cheese soup
  • 1 (10 1/2 ounce) can condensed golden mushroom soup
  • 1 (16 ounce) bag frozen mixed vegetables or (16 ounce) bag green beans, thawed
  • 1 (16 ounce) bag tater tots
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directions

  • Preheat oven to 350.
  • Brown ground beef with onion and garlic, drain well and put in 9x13 pan sprayed with non-stick cooking spray.
  • Spread thawed mixed vegetables over burger.
  • Mix together the cheddar cheese and golden mushroom soups. Do not dilute. Spread over ingredients in pan.
  • Arrange tator tots on top of casserole and bake uncovered at 350 for 35-45 minutes or until tator tots are browned and casserole is bubbly.

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Reviews

  1. Made this for lunch today, but my husband and I thought this dish was rather bland. Perhaps substituting fresh minced garlic for the garlic powder would of given this dish more taste; plus adding some dried crushed red pepper flakes would also be good. I would also decrease the amount of ground beef, and just add 1-1/2 lbs., as I thought the 2 lbs. was a bit much. I had to bake this longer in the oven. Baked it exactly for 1 hour. Not sure if I'll make this again. The recipe does need more spice to make this dish more flavorable.
     
  2. this is comfort food at its best easy to make
     
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Tweaks

  1. Made this for lunch today, but my husband and I thought this dish was rather bland. Perhaps substituting fresh minced garlic for the garlic powder would of given this dish more taste; plus adding some dried crushed red pepper flakes would also be good. I would also decrease the amount of ground beef, and just add 1-1/2 lbs., as I thought the 2 lbs. was a bit much. I had to bake this longer in the oven. Baked it exactly for 1 hour. Not sure if I'll make this again. The recipe does need more spice to make this dish more flavorable.
     

RECIPE SUBMITTED BY

I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.
 
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