Hamburger Tater Tot Casserole Recipe

A casserole dish filled with hamburger tater tot casserole.

5 from 50 votes

Hamburger Tater Tot Casserole Recipe

Hamburger Tater Tot Casserole is a family-friendly, make-ahead 9x13 dinner with a creamy filling and a crispy tater tot topping everyone loves.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 pound ground beef
garlic salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken mushroom soup
2 cups shredded cheddar cheese
1½ cups fresh green beans chopped
1 (15.25-ounce) can corn drained
1 (24-32 ounce) package frozen tater tots

Instructions

Preheat the oven to 350°F.
Heat a large skillet over medium and add the ground beef. Season to taste with garlic salt and pepper. Cook until browned about 7-10 minutes. Drain excess fat.
Add the can of cream of chicken and mushroom soup to the pan with the ground beef and stir until evenly coated.
Spread the mixture into a 9x13 baking dish. Add a layer of chopped green beans on top of the beef. Then, add a layer of corn.
Next, add a layer of tater tots so they completely cover the mixture underneath, then top with shredded cheese.
Bake for 30-40 minutes. The casserole mixture should be hot and tater tots will be a golden brown.

Notes

Recipe Tips.

Arrange tater tots in a single layer for the crispiest topping.
Drain the beef well so the casserole does not become too greasy.
If your casserole continues to be runny, stir in 1 tablespoon of flour to the ground beef mixture before pouring it into the pan.
Add onions or garlic while cooking the beef for extra flavor.
Bake uncovered so the tater tots get golden and crispy.
This casserole can be assembled ahead and refrigerated until ready to bake for an easy dinner option.
Variations. Add a layer of crumbled Bacon. Spice it up with jalapenos or add red chili flakes on top. Incorporate mushrooms or other veggies like bell peppers, carrots, or peas.

Make a freezer meal. Easily double or even triple the recipe to have dinner for today and another evening. Once assembled, allow it to cool before wrapping the dish with plastic wrap and again with aluminum foil. Freeze for up to 3 months.

To reheat, thaw in the fridge before baking. For short-term storage, refrigerate it for 1-2 days before baking.

Store. Refrigerate or freeze unused portions in an airtight container. Leftovers will keep for 3-4 days in the refrigerator and 2-3 months in the freezer.

Nutrition