Description
This Cheesy Tater Tot Casserole features a savory ground beef mixture in a creamy cheese sauce loaded with green beans, corn, and peas, all topped with crispy golden tater tots and melted cheddar cheese. It's a comforting, hearty dish perfect for family dinners, combining classic flavors and textures in an easy-to-make baked casserole.
Ingredients
Scale
Main Ingredients
- 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 pepper
- ¼ teaspoon smoked paprika
- 1 32-ounce bag frozen Tater Tots® (DO NOT THAW)
- 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 ounces (2 packed cups) freshly shredded sharp cheddar cheese, divided
- ¼ cup sour cream or Greek yogurt
- 1 15-ounce can green beans, drained
- 1 cup sweet corn (canned and drained or frozen, not thawed)
- 1 cup petite frozen peas, not thawed
Instructions
- Prep: Preheat your oven to 350 degrees F and lightly spray a 9"x13" baking dish with non-stick cooking spray. Set aside for later use.
- Brown Beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the chopped onions and sauté for 3 minutes until softened. Add the ground beef and cook until browned through, then drain any excess grease. Stir in the minced garlic and spices (chili powder, dried parsley, dried thyme, salt, pepper, smoked paprika) and cook for an additional minute to release the flavors.
- Cream Sauce: Sprinkle the flour evenly over the beef mixture and cook for 1 minute over medium heat to remove the raw taste. Reduce the heat to low, gradually whisk in 1 cup of chicken broth followed by the milk, ensuring no lumps form. Stir in soy sauce, ketchup, Worcestershire sauce, beef bouillon, and Dijon mustard until well combined.
- Simmer: Bring the sauce to a gentle simmer, whisking frequently for about 7 minutes until it thickens to a consistency thick enough to hold the tater tots on top without them sinking.
- Add Cheese & Veggies: Remove the pot from heat and whisk in ½ cup of shredded cheddar cheese until melted and smooth. Fold in the sour cream or Greek yogurt along with the drained green beans, sweet corn, and peas. If the sauce appears too thick, stir in the remaining ¼ cup chicken broth to achieve a slightly saucy but thick consistency. Adjust seasoning with salt and pepper as desired.
- Combine: Transfer the beef and cream sauce mixture into the prepared casserole dish. Sprinkle ½ cup of shredded cheddar cheese evenly over the surface, then arrange an even layer of frozen Tater Tots on top. Note that you won't use the entire bag.
- Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the tater tots are crispy and golden brown and the casserole is bubbling around the edges. Optionally, broil for a few minutes at the end for extra crispy tots but watch closely to prevent burning.
- Add Cheese: Remove the casserole from the oven and sprinkle the remaining shredded cheddar cheese over the top. Return to the oven and bake at 350 degrees F for an additional 5 minutes, or until the cheese has melted completely.
- Serve: Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh parsley if desired for a pop of color and fresh flavor.
Notes
- For prep ahead: Assemble the casserole without the tater tots on top, cover tightly with plastic wrap, and refrigerate for up to 48 hours. When ready to bake, let it rest at room temperature for 30 minutes, then add frozen tater tots and bake, adding 10-15 minutes to the cooking time as needed.
- You can substitute sour cream with Greek yogurt for a tangier flavor and a lighter texture.
- Make sure not to thaw the tater tots before baking; they need to be frozen to achieve the best crispy texture.
- Use low sodium broth and reduced-sodium soy sauce to control the salt content in the dish.
- For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
