Tater Tot Casserole
Ingredients
- 1/2 cup unsalted butter
- 2 carrots
peeled and finely chopped
- 2 celery stalks
finely chopped
- 1 large white or yellow onion
finely chopped
- Kosher salt and black pepper
- 3/4 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons chicken
vegetable or beef broth base or bouillon
- 2 pounds ground beef
about 15 percent fat
- 9 ounces frozen peas or corn
or a combination
- 1 1/2 pounds frozen Tater Tots
- 1 cup <a href='https://www.nytimes.com/wirecutter/reviews/best-grater/'>shredded</a> Cheddar
optional
- Chopped fresh parsley
for serving, optional
- Ketchup
for serving, optional
Directions
- 1
Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.
- 2
Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.
- 3
Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.
- 4
Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it’s OK if it gets messy and mixes together a little bit.)
- 5
Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.
- 6
Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. Sprinkle with parsley and serve with ketchup, if using.
Tater Tot Casserole
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About this Recipe
Craving a taste of comforting Midwestern tradition? This Tater Tot Casserole brings all the creamy, beefy, umami-rich satisfaction of a classic hot dish right to your table, perfect for a cozy evening in.
What makes this recipe truly special is its incredible balance of textures and deep flavors. The secret lies in a rich, savory cream sauce that blankets tender ground beef and hearty vegetables, all crowned with a golden, cobbled layer of crispy Tater Tots. As it bakes, those irresistible potato nuggets soak up the flavorful gravy below, ensuring every bite is pure comfort.
Get ready for a heartwarming experience. You'll savor the robust, umami-strong flavors of the beef and cream, beautifully complemented by the subtle sweetness of peas or corn and the freshness of finely chopped carrots and celery. The Tater Tots provide a delightful contrast—crisp on top, yet wonderfully tender and gravy-soaked underneath. It’s a truly satisfying dish that will transport you to a cozy farmhouse kitchen with every forkful.
This versatile casserole welcomes your personal touch. Feel free to swap the ground beef for other ground meats like turkey or pork. Similarly, you can substitute the frozen peas or corn with other favorite frozen vegetables such as green beans or mixed veggies. While the Tater Tots are a mandatory, beloved component for that classic texture, the addition of shredded Cheddar at the end is optional but highly recommended for an extra layer of cheesy goodness.
Serve this hearty Tater Tot Casserole hot, perhaps alongside venison as it traditionally might be, or simply as a fulfilling main course on its own. A sprinkle of fresh parsley adds a pop of color, and a dollop of ketchup on the side offers a classic pairing.