Tator Tot Casserole
So this is one of those meals that I secretly love, but feel kind of dumb admitting to anyone b/c being trained in culinary arts I must have such a refined pallet that there is no way I would like some simple meal. Well, think again, b/c I so love this dinner!
This meal isn’t the best looking, but it is so creamy & delicious! Plus, who doesn’t love tator tots? My friend Jason gave me this recipe & I have tweaked slightly to our family’s tastes, but it is very versatile & just good old comfort food.
Tator Tot Casserole
Yields Servings
Ingredients
- ½ lb to 1 lb of ground turkey or ground beef
- 1 Tbsp Weber Chicago Steak Seasoning
- Salt & Pepper
- 1 Tbsp dehydrated onion flakes
- ½ (32oz) bag of tator tots
- 1 can cream of chicken soup, (or cream of mushroom, if using ground beef instead of ground turkey)
- ¾ can milk, (use cream of chicken soup can)
- 1 can of corn, drained
- Green Onions, chopped (optional)
- shredded cheese, (we like colby jack)
Instructions
- Brown meat with seasonings & onions, drain fat if using ground beef. Spray pan coating inside of crockpot & layer tator tots, then top with meat.
- In a separate bowl, mix cream soup, milk, corn & green onions. Pour over the top of the meat & tator tots.
- Sprinkle cheese on top, cover & let cook on low for 3-4 hours until heated through.
- To cook in oven: Bake in a 8×8 dish at 350*F for 30-45 minutes covered with foil until casserole boils. Remove foil last 5 minutes to brown cheese.
Notes
- TIP: Cook 1lb of beef all at once & freeze half of it with the other half of the tator tots for another meal.
- This really is such a versatile dish. Change up the meat, cream soup, vegetables, & seasonings as desired. We sometimes like to put some cajun seasoning in & make it a little spicy. Love this meal!
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Can I get a recipe for this to feed a crowd and cook in a 20 qt. roaster?
Each recipe serves roughly 4 to 5 people if this is the whole meal (no sides, etc.) So depending on how many people you are serving I would triple or quadruple the recipe. It might take longer to bake. Just make sure the center of the casserole reaches 165 degrees Fahrenheit.
We make this at least once a month at our house! The boys love it! I modified it and use my own Cream of Chicken/Mushroom Soup Mix and Ore Ida Tator Tots (they’re GF) and Dan usually eats the leftovers before I ever get a chance too!
That’s awesome Heather! I’m so glad you, Dan, and the boys enjoy it so much! And that’s fabulous that you made it GF!
I just wanted to let you know I found this recipe on Pinterest however when you click on the link to come back here, it says page could not be found. I should hope by repining it that fixes it because I just love your website!
Well, that stinks that the link is broken. Glad you found me anyway & thanks for stopping by!
Looks amazing…do you think you could substitute something for the can of soup (something gluten free hopefully)?
I don’t know a ton about GF cooking, but you might be able to just substitute with GF chicken broth, you won’t have the same texture, but the flavor will still be there. If you want to make your own GF Cream of Chicken Soup there are quite a few recipes I found by googling it. You can also just thicken your chicken broth with some cornstarch slurry & with the milk you will still get the flavor & some of the creamy texture, just not super creamy like you will with the condensed soup. Have fun with it, it’s pretty versatile. I am sure you can change it up & make it gluten free 🙂 Thanks for stopping by!