For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.
Also known as "tater tot hotdish," tater tot casserole is a lasagna-size dish made with a cheesy filling of beef and vegetables topped with crispy potato tots. Each bite of this classic comfort food delivers taste and textural elements that perfectly compliment each other.
This popular casserole has been served family-style to American families for eons because it's easy to prepare and made with affordable ingredients. In fact, you may already have everything you need. And if you don't, swap-ins are welcome, and variations are endless. This casserole is also great for a crowd, but if you have a smaller group, leftovers reheat beautifully.
Even better? You can prep it in advance and bake it when you're ready to serve.
Here's what you need to make tater tot casserole:
Beef. This recipe calls for 1-pound of ground beef. I prefer lean ground beef to keep the filling from getting greasy. I used 90% lean ground beef and 95% lean works well too. If you have beef with a higher fat content (80% to 85% lean), you may need to drain the grease after browning the meat.
Onion and garlic. Fresh onion and garlic add distinct aromatic qualities to the beef filling. I used white onion, but you can also use yellow or red. I prefer the fresh onion and garlic, but you can also substitute their dried counterparts. When substituting, add 1 teaspoon onion powder or minced dried onion, and ½ teaspoon garlic powder or minced dried garlic to the beef after it's browned.
Worcestershire sauce. Tangy Worcestershire enlivens the filling by adding savory umami qualities.
Soup. This recipe calls for two 10-ounce cans of condensed soup -- one cheddar cheese and one cream of chicken. We do not reconstitute the soups because we want them thick, like a cream sauce. If desired, you may use two cans of the same soup or substitute cream of mushroom or cream of celery for one or both.
Sour cream. A bit of sour cream adds richness to the filling while adding a little tang. I prefer full-fat sour cream for flavor and to ensure the filling doesn't curdle.
Peas and corn. I used frozen peas and corn in this recipe. The vegetables are kept frozen until ready to use so the texture is preserved. The traditional recipe uses canned corn and canned green beans, but I prefer the freshness frozen vegetables bring to the casserole. If desired, you may substitute one 15-ounce can of corn (drained) and one 15-ounce can of green beans (drained). You may also use an equal amount of frozen mixed vegetables (3 cups total) to replace the peas and corn.
Cheddar cheese. Cheddar cheese is used in both the filling and the topping for this casserole. I prefer sharp cheddar cheese for its robust flavor, but you can also use mild cheddar. For the best results, buy a block of cheddar and shred it yourself; freshly grated cheese melts better.
Tater tots. This recipe calls for one 32-ounce package of frozen tater tots. You can use the original or extra crispy version. You can also use as many as you want, depending how densely you want to cover the top of the casserole (without overlapping tots). I lined the tots up like soldiers and used about ¾ of the bag (the rest are in the freezer for another day). Remember to keep the tots frozen until ready to use to guarantee they bake up crispy.
Salt and pepper. Salt and freshly ground black pepper are used to elevate all the elements of the filling. Note that most condensed soups are high in sodium, so season to taste with salt.
Variations on tater tot casserole
This tater tot casserole is excellent as is, that's why it's a timeless classic. That said, there are some fun and easy variations you can try.
Try poultry. While beef is the classic choice for this casserole, chicken and turkey are great too. To make the swap, substitute 1-pound of ground turkey or ground chicken for the beef.
Play around with the vegetables. As mentioned above, canned corn and green beans are the more traditional choice for this casserole, but other canned and/or frozen vegetables work equally well so you have limitless options to choose from. Consider canned or frozen versions of your favorite vegetables, including carrots, broccoli, bell peppers or frozen mixed vegetables. When using canned veggies, drain them before using. Keep frozen vegetables frozen until ready to use.
Make a Tex-Mex version. To give this tater tot casserole a Southwest spin, add 1 tablespoon of store-bought taco seasoning to the filling, use salsa instead of sour cream and use a Mexican cheese blend instead of cheddar.
Swap in different cheeses. Cheddar cheese isn't your only option for this casserole. Great alternatives include Monterey jack, pepper jack, mozzarella or a combination of cheeses. You can also top the tater tots with parmesan cheese instead of cheddar for the final baking time.
Tater tot casserole
To make this casserole in advance, assemble the beef filling as instructed, but do not top with the tater tots. Cover with plastic and refrigerate for up to 2 days or freeze for up to 3 months. When freezing, top the plastic wrap with aluminum foil. Thaw overnight in the refrigerator before baking. When you're ready to finish the dish, pull the casserole from the refrigerator 30 minutes before baking. After 30 minutes, top with the frozen tater tots and proceed as directed. If the casserole is still cold in the center, you may need to add 5 to 10 minutes to the baking time.
If you have leftovers, cool the casserole to room temperature and then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat leftovers in a covered casserole dish, at 350 degrees F, until hot all the way through. You may also reheat leftovers in the microwave, just note that the tater tots will likely lose their crispiness.
Makes: 8 servings
Ingredients:
* 1 pound lean ground beef
* ½ cup chopped onion
* 2 cloves garlic, minced
* 2 teaspoons Worcestershire sauce
* 10-ounce can cream of chicken soup
* 10-ounce can cheddar cheese soup
* ⅓ cup sour cream, preferably full fat
* 1 ½ cups frozen corn, kept frozen until ready to use, or 15-ounce can corn, drained
* 1 ½ cups frozen peas, kept frozen until ready to use
* 2 cups shredded cheddar cheese, divided
* 32-ounce package frozen tater tots, kept frozen until ready to use