Tater Tot Casserole

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In this busy season of my life, I am taking all the shortcuts and finding all the easy recipes I can for fast and simple dinners. Besides relying heavily on my best friend, the rice cooker, I am also cooking a lot of recipes I grew up on. My mom is the queen of simple, tasty dinners! I have been texting her every few weeks with a, “Hey, you know that delicious recipe you used to cook all the time? What was in that? Could you send me the recipe?” She always gets back to me quickly and I am able to make it for dinner. My husband and mother-in-law have LOVED every single recipe from her.

Recently, a craving hit for my mom’s tater tot casserole. Thankfully, we had all the ingredients, so I was able to make it that night! It is so satisfying and yummy — I have to share!


Tater Tot Casserole

Ingredients


  • 1 1/4 pounds beef

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 can Cream of Mushroom soup

  • 1/4 cup milk

  • 1 1/2 cups frozen corn, or a 12 oz can corn, drained

  • 1 1/2 cups cheese

  • 4 – 4 1/2 cups tater tots

Instructions


  1. Preheat oven to 400 degrees.

  2. Brown the beef with the salt and pepper.

  3. Whisk the Cream of Mushroom soup with the milk, and add to the beef. Add corn to the mixture, and stir well.

  4. Pour mixture into a 9″x13″ pan and smooth down.

  5. Sprinkle cheese, then add tater tots. Bake for 30 minutes or until cheese is melted and tater tots have reached desired toastiness.

Notes

The great thing about this recipe is it's simplicity and flexibility. My mom has made this with ground turkey and peas instead of beef and corn, and it was wonderful! We prefer sharp cheddar most of the time, but almost any cheese is delicious with this recipe.

This casserole does well with freezing, too -- you can prepare it in an aluminum foil pan and freeze it instead of baking it, then pull it out to thaw on the day you want to eat it, OR you can prepare and bake it, then freeze and reheat from frozen.

https://absorbinggrace.com/tater-tot-casserole/


What family recipes have you rediscovered and enjoyed lately?

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