Cheesy Tater Tot
Recipe Collection: Dinner
Cheesy Tater Tot Delight is the ultimate comfort food, bringing an American classic to your dinner table. This dish features savory ground beef, creamy mushroom soup, and crispy tater tots, all crowned with gooey melted Cheddar cheese. Perfect for families and gatherings, this casserole is not only delicious but also easy to prepare. Please note, it contains dairy, gluten, and potentially soy, making it less suitable for those with specific allergies.
With its rich flavor profile, this casserole is versatile enough for weeknight dinners or potlucks. Enjoy the nutritional benefits of protein from the beef and calcium from the cheese.
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Overview
This Tater Tot Casserole is a quick and easy dinner that combines ground beef, creamy mushroom soup, and crispy tater tots, all topped with melted Cheddar cheese. It's a comforting dish that's sure to please everyone at your dinner table.
Diet Type
Non-Vegetarian
Allergies
Dairy, Gluten (from the soup), Soy (potentially in the soup)
Cuisine
American
Serving Size: 4
Cooking Time: 45 minutes
Ingredients
- 1 Pound (lb) ground beef
- 1 10.5 Ounces (oz) can condensed cream of mushroom soup
- 1 Pinch salt, to taste
- 1 Pinch ground black pepper, to taste
- 1 16 Ounces (oz) package frozen tater tots
- 2 Cups shredded Cheddar cheese
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until completely browned and crumbly, about 7 to 10 minutes. Stir in the condensed cream of mushroom soup and season with salt and black pepper.
- Transfer the beef mixture to a 9x13-inch baking dish. Layer the tater tots evenly on top and sprinkle with shredded Cheddar cheese.
- Bake in the preheated oven until the tater tots are golden brown and hot, about 30 to 45 minutes.
- Serve and enjoy!
Notes
Timer
Storage Instructions
This casserole can be stored in a shallow, airtight container for up to five days. For freezing, assemble the casserole but do not bake it. Wrap it in storage wrap and aluminum foil, then freeze for up to four months. Bake directly from frozen, adding a few extra minutes to the cooking time.
