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Crisp tater tot casserole square on a plate with melted cheddar and beef filling
Ben Lewis

Tater Tot Casserole

Crisp tater tot casserole with a thick ground beef and cheddar filling, checked with a simple spoon test so the tots stay crunchy.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

Filling
  • 2 pounds 900 g halal ground beef, 85% lean
  • 1 large yellow onion 200 g, finely diced
  • 3 garlic cloves minced
  • 1 tablespoon 15 g tomato paste
  • 2 cans 10.5 ounces or 298 g each condensed cream of mushroom soup
  • 1/2 cup 120 ml low sodium beef broth
  • 12 ounces 340 g frozen cut green beans
  • 1/2 teaspoon 1.5 g Diamond Crystal kosher salt
  • 1 teaspoon 2 g black pepper
  • 1/2 teaspoon 1 g smoked paprika
  • 1/2 teaspoon 0.5 g dried thyme
Topping
  • 2 cups 8 ounces or 225 g sharp cheddar, shredded
  • 32 ounces 900 g frozen tater tots
  • 1 teaspoon neutral oil for the dish

Method
 

  1. Heat the oven to 400°F (200°C) and oil a 9x13 inch dish.
  2. Brown the beef in a 12 inch skillet for 6 minutes, then drain to 1 tablespoon of fat.
  3. Cook the onion for 4 minutes.
  4. Add garlic and tomato paste for 1 minute.
  5. Pour in the broth and scrape up the browned bits.
  6. Stir in soup and seasonings, then add the frozen beans.
  7. Simmer about 7 minutes in total until a spoon trench stays open for a count of three.
  8. Take the skillet off the heat and stir in 1 cup of cheddar.
  9. Spread the filling in the dish and scatter over the other cup of cheddar.
  10. Lay the frozen tots in tight rows to cover everything.
  11. Bake for 35 minutes until the tots are dark honey and the center reads 165°F (74°C).
  12. Leave on a trivet for 10 minutes, then cut into 8 squares.

Notes

Keep the tots and beans frozen until the filling passes the spoon test.
Chicken broth replaces beef broth, and frozen corn replaces the green beans.
The filling can be made two days ahead; add about 15 minutes to the bake.
Storage Notes:
Refrigerate cooled squares in a lidded glass container for up to 4 days.
Freeze baked squares wrapped in foil for up to 3 months.
Reheat at 375°F (190°C) for 15 to 20 minutes until the center reads 165°F (74°C).