Classic Tater Tot Hotdish
A hearty, comforting Midwestern classic made with seasoned ground beef, mixed vegetables, creamy mushroom soup, and a crispy layer of golden tater tots — all baked together in one dish for an easy, crowd-pleasing dinner.
Ingredients
- 1 tablespoon salted or unsalted butter
- 2 pounds ground beef any kind
- 1 large yellow onion chopped (about 1 cup)
- 1½ teaspoons kosher salt plus more to taste
- 1½ teaspoons freshly ground black pepper plus more to taste
- 16 ounces mixed frozen or canned vegetables green beans, corn, peas, and/or carrots
- 2 14-ounce cans cream of mushroom soup
- 24 ounces frozen Tater Tots
- Ketchup for serving (optional)
Instructions
- Preheat oven to 350°F. Heat a large skillet over medium-high heat and melt the butter. Add the ground beef and chopped onion, season with salt and pepper, and cook — breaking up the meat with a spatula — until no pink remains, about 8 minutes.
- Using a slotted spoon, layer half of the cooked beef into the bottom of a 9x13-inch baking dish, draining away excess liquid. Spread half of the vegetables on top, season with salt and pepper, then pour one can of cream of mushroom soup over the surface and spread evenly.
- Repeat with the remaining beef, vegetables, seasoning, and second can of soup, spreading the final soup layer as evenly as possible.
- Arrange the frozen Tater Tots in a single layer over the top of the casserole, placing them in straight rows to cover the entire surface.
- Bake uncovered for 45 minutes, or until the Tater Tots are well browned and the casserole is bubbling around the sides. Let cool slightly before serving.
- Serve with ketchup if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven covered with foil for about 15 minutes.
Notes
Drain the beef well using a slotted spoon to avoid a watery casserole.
Do not thaw the Tater Tots before placing them on top — frozen tots bake up crispier.
Season each layer individually for the best depth of flavor.
Cream of chicken or cream of celery soup can be substituted for cream of mushroom.
To make ahead: assemble without the tots, refrigerate for up to 24 hours, add tots just before baking and increase bake time by 5–10 minutes.
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