Description
This Cheesy Tater Tot Casserole is a comforting and hearty dish featuring browned ground beef cooked with onions and spices, mixed into a rich, creamy cheese sauce loaded with green beans, corn, and peas. Topped with golden, crispy tater tots and melted sharp cheddar cheese, it's perfect for a satisfying family meal.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Fresh parsley for garnish (optional)
Cream Sauce
- ¼ cup flour
- 1¼ cups low sodium chicken broth, divided
- 1 cup milk
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef bouillon (granulated, base or crushed cubes)
- 1 ½ teaspoons Dijon mustard
- 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
- ¼ cup sour cream or Greek yogurt
Vegetables and Topping
- 1 15 oz. can green beans, drained
- 1 cup sweet corn (canned and drained or frozen, not thawed)
- 1 cup petite frozen peas, not thawed
- 1 32-oz. bag frozen Tater Tots® (DON'T THAW)
Instructions
- Prep: Preheat the oven to 350 degrees F. Spray a 9"x 13" baking dish with non-stick cooking spray and set aside.
- Brown Beef: Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the chopped onions and sauté for three minutes until softened. Add the ground beef and cook until browned throughout. Drain any excess grease. Stir in the minced garlic and all the spices (chili powder, dried parsley, thyme, salt, pepper, smoked paprika) and cook for one minute until fragrant.
- Cream Sauce: Sprinkle the flour evenly over the beef mixture and cook over medium heat for one minute, stirring constantly. Reduce the heat to low and gradually stir in one cup of chicken broth followed by the milk. Add the soy sauce, ketchup, Worcestershire sauce, beef bouillon, and Dijon mustard, stirring well to combine.
- Simmer: Bring the sauce to a gentle simmer while whisking often. Continue cooking until the sauce thickens, about 7 minutes. The sauce should be quite thick to support the tater tots so they don’t sink during baking.
- Add Cheese & Veggies: Remove the pot from heat and whisk in ½ cup of shredded sharp cheddar cheese until melted. Stir in the sour cream or Greek yogurt. Fold in the drained green beans, corn, and frozen peas. If the mixture appears too thick, stir in the remaining ¼ cup chicken broth to achieve a thick but slightly saucy consistency. Taste and adjust salt and pepper if needed.
- Combine: Transfer the beef and vegetable mixture into the prepared casserole dish. Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Arrange an even layer of frozen tater tots on top—you will not use the entire bag.
- Bake: Place the casserole in the preheated oven and bake at 350 degrees F for 45-50 minutes, or until the tater tots are golden brown and the casserole is bubbling around the edges. For extra crispiness, broil for a few minutes at the end if desired.
- Add Cheese: Remove the casserole from the oven and sprinkle with the remaining cheese if any. Bake for an additional 5 minutes at 350 degrees F until the cheese is melted and bubbly. Allow the casserole to cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Assemble the casserole ahead of time by preparing all layers except the frozen tater tots. Cover tightly and refrigerate up to 48 hours before baking.
- Before baking the pre-assembled casserole, let it rest at room temperature for 30 minutes.
- Add the frozen tater tots just before baking and increase baking time by 10-15 minutes if baking straight from the refrigerator.
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
- If preferred, use fresh vegetables instead of canned or frozen but adjust cooking time accordingly.
- For a spicier twist, add a pinch of cayenne pepper or hot sauce to the beef mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
