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This easy Tater Tot Casserole features ground beef and green beans in a creamy sauce topped with crunchy tater tots. It’s a Midwestern classic that everyone loves.
Meggan’s notes
Where I come from, Tater Tot Casserole is simply known as “hot dish.” However, hot dish can describe any casserole that includes meat, starch, a canned vegetable, and canned soup all in one, not just Tater Tot Casserole.
Even though I am a classically-trained chef, I’m not a food snob. Today, I’m giving you permission to use canned cream of mushroom soup here. I love reimagining classic recipes with from-scratch methods, but sometimes the old-fashioned way works best. In this Tater Tot Casserole, the convenience of the canned soup is part of the charm. Go ahead and take the short cut!
As for the tater tots, arrange them nicely in rows or simply pile them on top—whatever you prefer! This recipe can also be made with ground turkey or ground venison. Tater Tot Casserole is perfect for potlucks or a Midwest family reunion!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ground beef: I prefer 85/15 or 80/20 blends for ground beef casseroles. If you prefer, trade-in ground turkey, chicken, or pork.
- Frozen green beans: Frozen at the peak of freshness, frozen vegetables are your best bet unless you have fresh green beans in your garden or can snag some at the farmers market this week.
- Frozen tater tots: Potato tots are traditional, but vegetable-boosted varieties are becoming widely available and are certainly trending. Feel free to use the tots made with sweet potato, broccoli, or cauliflower to sneak in a tiny bit more nutrition.
Step-by-step instructions
- Preheat oven to 375 degrees. In a large skillet over medium-high heat, add the ground beef, celery, onions, garlic powder, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Cook until the beef is browned and thoroughly cooked, about 6 to 8 minutes. Drain well.
- Stir cream of chicken soup, cream of mushroom soup, and green beans into the beef mixture. Carefully spoon the mixture into a 9-inch by 13-inch baking dish.
- Top the mixture with the frozen potato tots. Bake uncovered until the casserole is bubbly and the tots are golden brown, about 40 to 50 minutes.
Recipe tips and variations
- Yield: This Tater Tot Casserole makes six dinner-sized portions, ideal for a cozy family meal.
- Storage: Store leftovers covered or in an airtight container for up to 4 days.
- Make ahead: Assemble and cool the casserole. Cover with plastic wrap and foil and store in the freezer for up to three months. Remove plastic wrap and foil. Bake at 350 degrees until bubbly and tots are toasted, about 50 minutes.
- Protect the topping: Everyone’s oven runs a little differently. If yours errs on the hot side, cover the casserole with foil to protect the tots if they’re beginning to brown too quickly.
- Add more veggies: Peas or corn can be added to this casserole or used as a substitute for the green beans.
Frequently Asked Questions
This casserole has protein, veggies, and starch all in one delicious, tasty hot dish. Pair it with something light like a garden salad or a salad with fruit. Or, serve with dinner rolls to soak up the extra sauce.
The recipe can be called either way; however, some refer to the casserole as the dish it is prepared in and “tater tot hotdish” as the actual name.
This dish is commonly made with ground beef, condensed soup, and frozen tater tots.
More cozy casseroles to try
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Casserole Recipes
Tuna Noodle Casserole
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Tater Tot Casserole
Ingredients
- 1 pound ground beef (see note 1)
- 1 cup onion chopped
- 1/2 cup celery chopped
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup frozen cut green beans thawed (see note 2)
- 1 (32 ounce) package frozen tater tots (see note 3)
Instructions
- Preheat oven to 375 degrees. In a large saucepan over medium-high heat, add the ground beef, celery, onions, garlic powder, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Cook until the beef is browned and thoroughly cooked, about 6 to 8 minutes. Drain well.
- Stir in cream of chicken soup, cream of mushroom soup, and green beans. Carefully spoon the mixture into a 9-inch by 13-inch casserole dish.
- Top the mixture with the frozen potato tots. Bake uncovered until the casserole is bubbly and the tots are golden brown, about 40 to 50 minutes.
Notes
- Ground beef: I prefer 85/15 or 80/20 blends for ground beef casseroles. If you prefer, trade in ground turkey, chicken, or pork.
- Green beans: Frozen at the peak of freshness, frozen vegetables are your best bet unless you have fresh green beans in your garden or can snag some at the farmers market this week.
- Tater tots: Potato tots are traditional, but vegetable-boosted varieties are becoming widely available and are certainly trending. Feel free to use the tots made with sweet potato, broccoli, or cauliflower to sneak in a tiny bit more nutrition.
- Yield: This Tater Tot Casserole makes six dinner-sized portions, ideal for a cozy family meal.
- Storage: Store leftovers covered for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Really liked/appreciated the milk sub for the cream! Tasted delicious and who doesn’t like tater tots!?