Easy Tater Tot Casserole (2024)

Why you’ll love it

If you didn’t grow up eating casseroles, this tater tot casserole will really make you wish that you did. There’s hardly any prep, it’s hot and cheesy, and tater tots give it the ideal crunch. Maybe my favorite part is how affordable to make it is. A few pantry ingredients come together to create something magical!

The heart of this recipe really lies in the Midwest. They perfected casseroles like this for economical meals that are perfect for bringing along to events where you need to feed a crowd like potlucks and family reunions. It’s a kid-friendly recipe as well.

What you’ll need

• Ground beef – I like to use at least 90% lean
• Onion and garlic – our tasty aromatic base. I used Vidalia (sweet) onion, but yellow works. And use more garlic if you wish!
• Worcestershire sauce – it adds a savory quality that’s delicious and you won’t want to skip
• Italian seasoning – it’s a dried herb blend that you’ll find in the spice aisle of your grocery store in a single convenient jar
• Sour cream – for a slight tang and creaminess
• Condensed mushroom soup – it’s a tried and true shortcut to bind everything and add flavor. Add it as-is to the dish.
• Corn – I use canned corn for convenience
• Cheddar cheese – grate your own cheddar for best results. I love this grater.
• Tater tots – use a package of your favorite brand

Pro tip

Tater tot package sizes vary, and depending on the exact size/shape of your baking dish, you may not use them all (or if you decide to space them out more than I did), so be sure to keep the original packaging and pop the rest back in the freezer to use another day.

How to make tater tot casserole

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Preheat the oven. Sauté the onion and beef until browned. Add the garlic, Worcestershire sauce, and Italian seasoning. Reduce heat and stir in the sour cream, mushroom soup, corn, and a 1/2 cup of the cheddar.

Stir well, and let it heat through for a minute or two. Transfer the skillet mixture to a 9×13 casserole dish and smooth in a uniform layer.

Sprinkle with the remainder of the cheddar cheese, then add the tater tots. Bake, uncovered, until the tater tots are golden. Garnish with scallions if desired. That’s it!

Substitutions and variations

• Cream of mushroom soup is typically used, but you can swap it with cream of chicken if you prefer or any “cream of” soup.
• I’ve seen similar recipes use canned green beans either instead of or in addition to the canned corn, so feel free to add/swap a can of those here if you like.
• Frozen mixed veggies work as well, the kind that are chopped small. If using, I recommend thawing them first, and you may need to add additional baking time.
• You could swap the ground beef with ground turkey or even ground pork. Or go all-out and use ground sausage meat.
• Switch up the cheese if you like. Monterey Jack or a Tex-Mex blend would work great for a twist!