Hamburger Tater Tot Casserole
A hearty, cheesy casserole layering ground beef, green beans, and crispy tater tots, perfect for a comforting family meal.
Equipment
- 1 9x13 baking dish sprayed with nonstick cooking spray
- 1 nonstick skillet or saucepan medium-high heat for browning
- 1 mixing bowl medium-sized for mixing
Ingredients
- 1 pound lean ground beef
- 1/2 cup sweet yellow onion finely chopped
- 1 tablespoon minced garlic
- 10.5 ounces cream of mushroom soup undiluted
- 1 cup sour cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon fresh cracked black pepper
- 2 cups mild cheddar cheese freshly shredded (divided: 1/2 cup and 1 1/2 cups)
- 29 ounces cut green beans drained (two 14.5-ounce cans)
- 32 ounces Tater Tots Ore-Ida brand recommended
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish with nonstick cooking spray.
- In a skillet or saucepan over medium-high heat, brown the ground beef, chopped onion, and minced garlic until beef is fully cooked, about 5-7 minutes. Drain excess fat.
- Spread the cooked beef mixture evenly in the bottom of the prepared baking dish.
- In a mixing bowl, whisk together cream of mushroom soup, sour cream, milk, kosher salt, onion powder, and black pepper until smooth.
- Stir in 1/2 cup of shredded cheddar cheese and drained green beans, mixing gently to avoid crushing the beans.
- Pour the soup mixture evenly over the ground beef layer in the baking dish.
- Sprinkle the remaining 1 1/2 cups shredded cheddar cheese over the soup layer.
- Arrange the Tater Tots in a single layer on top.
- Bake for 45-50 minutes until Tater Tots are golden brown and sauce is bubbling. Serve hot.
Notes
- Frozen green beans can substitute canned; increase bake time.
- Pre-shredded cheese is an acceptable alternative.
- Try Colby Jack, medium, or sharp cheddar cheese for variation.
- Store leftovers in airtight container refrigerated up to 3 days.