Tater Tot Casserole

No ratings yet

Creamy, cheesy ground beef casserole topped with crispy golden tater tots, made start to finish in one cast iron skillet that goes from the stove to the oven.

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 500kcal

Author Jennifer

Equipment

12-inch cast iron skillet (or a large skillet plus a greased 9x13 baking dish)

Ingredients

1 1/2 pounds ground beef (85/15)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika , optional
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup frozen peas (or corn)
1 1/2 cups shredded sharp cheddar cheese , divided
About 28 ounces frozen tater tots , enough to cover the top in a single layer
Chopped parsley or green onions , optional, for serving

Instructions

Heat the oven to 400°F. If you are using a baking dish instead of cast iron, lightly grease a 9x13-inch dish.
Add the ground beef and diced onion to a 12-inch oven-safe cast iron skillet over medium-high heat. Cook about 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain off the excess grease, leaving a little behind.
Add the garlic and cook 30 seconds. Stir in the Worcestershire sauce, salt, pepper, garlic powder, onion powder, and smoked paprika.
Reduce the heat to low. Stir in the condensed soup, sour cream, and milk until smooth. Fold in the peas or corn, if using, and 1 cup of the cheddar. The mixture will look loose, which is correct.
Level the filling in the skillet (or spread it in the greased 9x13 dish). Sprinkle the remaining 1/2 cup cheddar evenly over the filling.
Arrange the frozen tater tots over the top in a single layer, working from the edge inward. Do not thaw them and do not press them into the filling.
Bake uncovered for 35 to 45 minutes, until the filling bubbles around the edges and the tots are crisp and golden brown. For a crisper top, broil 2 to 3 minutes at the end, watching closely.
Rest 5 to 10 minutes before serving. Top with chopped parsley or green onions if you like.

Notes

The filling is meant to look loose before baking; it thickens as the tots absorb moisture in the oven. Keep the tots fully exposed on top for the crispest result, and drape a towel over the cast iron handle when the pan comes out, since it stays dangerously hot. Substitute 1 1/4 cups prepared cream of anything soup mix for the canned soup. Make ahead: refrigerate the assembled filling up to 1 day, add the tots just before baking, and add 10 minutes. Leftovers keep 4 days; reheat at 375°F for 15 to 20 minutes to re-crisp the tots.

Nutrition