Cheesy Tater Tot Casserole

Why You’ll Love This Recipe

I like how this casserole combines so many layers of flavor in one dish. The savory beef base, creamy sauce, and cheesy layers make it rich and filling, while the tater tots give it a crispy crunch. It’s easy to put together, makes a big batch for feeding a crowd, and works great as leftovers too.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs ground beef
1 tablespoon Worcestershire sauce
1 onion, diced
4 cloves garlic, minced
2 cups mushrooms, sliced
2 tablespoons flour
1 1/2 cups heavy cream
1/2 cup sour cream
2 cans (15 oz each) green beans, drained
4 cups shredded cheddar cheese
32 oz frozen tater tots (you will not use all)
Salt and pepper to taste

Directions

1. I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. I brown the ground beef in a skillet over medium-high heat, seasoning with salt, pepper, and Worcestershire sauce. Once cooked, I drain the excess fat and spread the beef evenly in the baking dish.

3. In the same skillet, I sauté the onions and mushrooms for 4–5 minutes until softened, then add garlic and cook for another minute.

4. I season again with salt and pepper, stir in the flour to form a roux, and slowly add the heavy cream while stirring until smooth. I let it simmer for about a minute.

5. I reduce the heat, stir in sour cream, then spread this mixture over the beef layer.

6. I top with 2 cups of cheddar cheese, then spread the green beans over it, and add another 2 cups of cheddar.

7. Finally, I arrange tater tots evenly over the top to cover the casserole.

8. I bake for 35–40 minutes, until the tater tots are golden brown and the cheese is melted.

9. I let it rest for a few minutes before serving hot.

Servings and Timing

This recipe makes 8 servings. It takes about 30 minutes of prep time and 30 minutes of baking, for a total of 1 hour.

Variations

Sometimes I swap the green beans for corn, peas, or a mixed veggie blend for different flavors. I also like using a mix of cheddar and mozzarella for a gooier cheese layer. For extra crunch, I sprinkle crushed potato chips over the top before baking.

Storage/Reheating

I keep leftovers covered in the fridge for up to 4 days. To reheat, I warm portions in the oven at 350°F until heated through, which helps keep the tater tots crispy. For longer storage, I freeze portions for up to 2 months and reheat in the oven.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it fully, cover, and refrigerate overnight. I just bake it the next day when I’m ready.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well for a lighter version.

Do I have to use mushrooms?

No, I can leave them out or replace them with extra onions or another vegetable.

Can I use fresh green beans?

Yes, I just blanch them first so they’re slightly tender before adding.

How do I make it spicier?

I sometimes add chili flakes, hot sauce, or pepper jack cheese for a little kick.

Can I make this without sour cream?

Yes, I substitute with plain Greek yogurt or just use extra cream.

Do I need to thaw the tater tots first?

No, I place them on top straight from the freezer.

What’s the best cheese to use?

Cheddar is classic, but I sometimes mix in Monterey Jack or Colby for extra creaminess.

Can I freeze the casserole before baking?

Yes, I assemble it, wrap tightly, and freeze. I bake it straight from frozen, adding extra time as needed.

Conclusion

I love how cheesy tater tot casserole delivers all the cozy comfort food flavors in one dish. It’s rich, hearty, and so satisfying, making it a family favorite that always disappears fast. Whether I serve it for dinner or at a potluck, it’s guaranteed to be a hit.