Is there really any salad that is better than one that is sandwiched between two slices of crispy tater?
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 13×9-inch casserole |
Ingredients
- cooking spray
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), divided
- 1 pound ground beef
- 1 cup chopped onion
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Montreal-style steak seasoning (Optional)
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk
- ½ cup grated Cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 cup grated Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13×9-inch casserole dish with cooking spray.
- Spread 20 potato nuggets in the casserole dish.
- Bake in preheated oven until warmed through, about 10 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
- Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
- Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
- Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1131 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Not the healthiest meal. Heavy and salty.
LOVE this recipe!! This is such a versatile recipe too! It can be turned into a breakfast casserole, make it with chicken and cream of broccoli soup, etc. It’s a keeper!
The Montreal Steak seasoning is the game changer! We love it!!!!
Made this tonight, it was good. Served with a salad. Not something I would make often, but occasionally when I just want meat and potatoes.
I’ve made variations of this but I am going to try this exactly as it shows to see if we like it. I have never added worcestershire sauce to this before or the Montreal seasoning like it shows. Also the layering is a bit different than I have done before. Looking forward to trying this tonight! Thank you for the recipe. I love using this site for new ideas.
Very tasty and easy to make. My family loved it and would make it again.
I made it exactly as written, and included the Montreal steak seasoning, and we loved it!! It was perfect, and I plan to make it again this weekend!!
Great meal
Filling. Not much taste and bad consistency. I will not make this again.
I added two cups thawed mixed veggies to the beef mixture for a complete meal. My family favorite!
Very good. One of the better tater tot casseroles I have made.
Try using Johnsoville hot italian loose sausage instead of ground beef, its fantastic
I made this tonight for dinner and it was delicious. Followed the recipe as is. Wouldn’t change a thing.
OK, not amazing. Made as directed, including the Montreal Steak seasoning.
My family all enjoyed this recipe. I actually doubled it but had to use cream of chicken soup instead of mushroom soup. This dish was creamy and not dry at all. This dish was very filling for four adults with leftovers for lunch tomorrow!
This is JUST what I needed today! Used white cheddar for looks. Used Impossible Ground because I can’t eat meat. So, so good.
I always make the recipe as shown for the first time & I did in this instance, however, I liked the post from EAM way back in 2016 & decided to try it that way and keeping all ingredients the same. This was a hit. Top layer of tots was crunchy, the way we like it. Thanks for recipe!
I liked this recipe. I particularly liked the suggestion to preheat and then smash some of the tater tots on the bottom. I did substitute some sour cream for some milk and went real easy on the garlic (It doesn’t like me!). I think next time I will add another can of soup – probably cream of celery. I’d like it to be a bit more moist but it was very tasty.
First time I tried tater tot casserole w/ taters on the bottom and it’s excellent. I subbed a lot of things (ground turkey, cream of chicken, and lawery’s seasoning salt), but used the same measurements/amounts and did not find it soupy at all. Lastly, I added corn on top of the soup/milk mixture… and again, the addition did not make it soupy. I’m not sure what happened to those who did have a soupy casserole. Anyway, will continue to build my tater tot casserole like this and refer to this recipe- adjusting to taste/what I have on hand.
This was so easy and sooooo good! I had thawed 1.5 lbs of ground beef earlier in the day so that’s what I used instead of the 1 lb the recipe called for. Other than that, I followed the recipe exactly. Entire family loved it. Next time I’m going to try it with ground turkey to make it a little less fattening.
Very good! Reading th other reviews of it being a bit “soggy”, I used whole hash browns to line the bottom with, then also added a can of corn and I’m glad I did. Delish!